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Easy Italian Rigatoni Bake

Easy Italian Rigatoni Bake

Cheesy, bubbly rigatoni layered with savory Italian sausage and herby marinara. Weeknight-easy, crowd-pleasing, and perfect for leftovers.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 cup diced yellow onion
  • 0.9 lb mild Italian sausage, casings removed
  • 3 tsp minced garlic
  • 2 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes optional
  • 3.25 cup marinara sauce
  • 2 tbsp tomato paste
  • 12 oz rigatoni pasta, uncooked
  • 0.5 cup reserved pasta water use as needed to loosen sauce
  • 1.5 cup whole-milk ricotta cheese
  • 2.25 cup shredded low-moisture mozzarella
  • 0.75 cup finely grated Parmesan
  • 0.25 cup chopped fresh basil plus more for garnish
  • 2 tbsp chopped fresh parsley
  • 1.25 tsp kosher salt divided, plus more for pasta water
  • 0.5 tsp freshly ground black pepper

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook rigatoni until very al dente.
  • Reserve 1/2 cup pasta water, then drain the pasta and set aside.
  • Warm olive oil in a large skillet over medium heat. Soften the onion until translucent.
  • Add sausage. Cook, breaking it up, until browned. Drain any excess fat if needed.
  • Stir in garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 30 seconds.
  • Pour in marinara and tomato paste. Splash in pasta water to loosen. Simmer 5 minutes.
  • Season sauce with salt and black pepper. Stir in most of the basil, saving some for garnish.
  • In a bowl, mix ricotta, a few pinches of salt and pepper, and the parsley.
  • Toss drained rigatoni with most of the sauce. Spread half into the prepared baking dish.
  • Dot with spoonfuls of ricotta. Sprinkle with half the mozzarella and some Parmesan.
  • Add remaining pasta and sauce. Top with the rest of the mozzarella and Parmesan.
  • Bake 20–25 minutes until bubbly and lightly browned. Rest 10 minutes, then garnish with basil.

Notes

Variation: Swap the sausage for ground turkey, or stir in 2 cups baby spinach with the sauce. Storage: Refrigerate in an airtight container up to 3 days, or freeze tightly wrapped for 2 months. Reheat covered until hot.
This recipe is an original creation inspired by classic Easy Italian Rigatoni Bake flavors. All ingredient ratios and instructions are independently developed.