Name: Baked Rigatoni with Sausage and Cheese Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 lb. rigatoni (I recommend Barilla brand); 1 1/4 cups freshly shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; fresh parsley (optional for garnish); 1 tablespoon olive oil; 1 pound hot Italian sausage, casings removed; 1 small onion, chopped (may substitute 1 ½ tsp onion powder); 2 orange or yellow bell peppers, chopped (1 of each); 6-8 cloves garlic, minced; 1/4 teaspoon red chili pepper flakes (optional for MORE heat); 1 28 oz. can crushed tomatoes in puree (no salt/seasonings added); 1 15 oz. can tomato sauce; 2 teaspoons chicken bouillon (base, crushed cubes or granulated); 1 teaspoon sugar (more or less to taste); 1 bay leaf; 1 tablespoon dried basil; 1 tablespoon dried parsley (may substitute 3 tablespoons fresh); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup heavy cream

There’s just something irresistibly cozy about this Baked Rigatoni with Sausage and Cheese Recipe. The way the rigatoni cradles the creamy tomato sauce, the melty cheese on top, and the savory sausage all baked to golden perfection makes it a total crowd-pleaser every single time.

In a white bowl filled with baked pasta, there are at least three layers. The bottom layer is pasta with a red tomato sauce mixed with small bits of ground meat, visible through the gaps. Over this, there is a rich melted layer of white cheese that looks soft and slightly browned in places. Bright green chopped herbs are sprinkled evenly on top, adding color contrast. The pasta shapes are ridged tubes, holding the sauce and cheese well. A golden spoon is scooping the pasta from the bowl. The dish sits on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Rigatoni with Sausage and Cheese Recipe
Top Tip
How to Serve Baked Rigatoni with Sausage and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Rigatoni with Sausage and Cheese Recipe

Why You'll Love This Recipe

I seriously can’t get enough of this baked rigatoni — it hits all the right notes: comforting, flavorful, and packed with cheesy goodness. It’s one of those dishes that turns a regular weeknight into a mini celebration.

Loaded with flavor: The Italian sausage and garlic-infused tomato cream sauce bring amazing depth to every bite.
Melty cheese on top: That combination of mozzarella and Parmesan makes it irresistibly gooey and golden.
Simple yet hearty: It’s a filling meal that’s surprisingly easy to pull together with pantry staples.
Family-friendly: Everyone from kids to adults will be asking for seconds — trust me on this one!

Ingredients & Why They Work

This recipe is a beautiful balance of fresh veggies, hearty sausage, rich cheeses, and a luscious tomato cream sauce. I like to use quality ingredients to make sure each flavor shines through — you’ll notice the difference when you pick good Italian sausage and fresh mozzarella.

Flat lay of rigatoni pasta scattered loosely, whole fresh Italian sausage links with natural casing removed, a small pile of chopped yellow and orange bell peppers, a small mound of chopped white onion, several peeled garlic cloves, a few sprigs of fresh parsley, a small white bowl of olive oil, a small white bowl containing crushed red chili pepper flakes, a small white bowl with crushed chicken bouillon granules, a fresh whole bay leaf, a small white bowl filled with dried basil, parsley, oregano and thyme mixed, a clean uncracked brown egg (to subtly represent eggs although not used cracked), a small white bowl of heavy cream, a small white bowl heaped with shredded mozzarella cheese, a small white bowl heaped with grated Parmesan cheese, a small white bowl of granulated sugar, a small white bowl with smooth bright red crushed tomatoes puree, a small white bowl of smooth tomato sauce, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni: Tube pasta like rigatoni holds the sauce perfectly. I recommend Barilla for consistent al dente texture.
Mozzarella cheese: Freshly shredded mozzarella melts beautifully, creating that satisfying gooey top layer.
Parmesan cheese: Adds a sharp, nutty flavor that complements the creamy sauce and sausage.
Italian sausage: Use hot or sweet, depending on your spice preference. Removing the casing helps it crumble nicely.
Onion and bell peppers: They add sweetness and a little crunch that balances the richness.
Garlic: Crucial for that savory punch — I always use plenty!
Crushed tomatoes & tomato sauce: They create the base of the sauce — no need for extra salt since bouillon adds depth.
Chicken bouillon: A secret weapon for boosting umami without overpowering the sauce.
Heavy cream: Turns the tomato sauce into a rich, velvety pink sauce that coats every rigatoni piece.
Dried herbs (basil, oregano, thyme, parsley): Classic Italian flavors that tie everything together.
Red chili flakes (optional): If you like it spicy, this adds a nice gentle heat.
Olive oil: For sautéing the veggies and sausage—it brings everything together with its fruity richness.
Fresh parsley (optional): Adds a pop of color and freshness as a garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Baked Rigatoni with Sausage and Cheese Recipe is how adaptable it is. You can make it spicier, swap in different veggies, or try a lighter sausage — I’m all for making a recipe your own.

Variation: I once swapped out the hot Italian sausage for turkey sausage and added zucchini — it gave the dish a lighter feel while keeping all the richness.
Vegetarian option: Try using plant-based sausage and double up on bell peppers and mushrooms for a hearty meatless meal.
Herb swaps: Fresh herbs instead of dried really brighten the dish if you have some on hand.
Extra veggies: Feel free to stir in spinach or mushrooms — they sneak in extra nutrients and flavor without overwhelm.

Step-by-Step: How I Make Baked Rigatoni with Sausage and Cheese Recipe

The dish shows a white plate filled with a layered pasta meal, about three layers high. The bottom layer is tubular pasta with a rich, red tomato sauce mixed with small pieces of cooked vegetables and minced meat. The middle layer has melted white cheese spread unevenly, creating a creamy texture on top of the pasta. The top layer includes more red sauce and melted cheese, sprinkled with small green herb bits and cracked black pepper. Fresh green basil leaves decorate the plate’s edges, adding a pop of color. A gold fork rests on the plate’s upper right side, and the background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook rigatoni just shy of al dente

Bring a large pot of salted water to a boil and cook the rigatoni according to package directions—but stop about 1 minute before it’s fully al dente. This way, the pasta finishes cooking in the oven without turning mushy. Once cooked, drain and rinse with cold water to stop the cooking process and set aside.

Step 2: Sauté sausage and veggies

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions and cook until translucent, about 3 minutes. Then add the sausage (with casings removed) and cook until mostly browned. Toss in your chopped bell peppers, garlic, and if you're feeling adventurous, a pinch of chili flakes. Let those cook together until the veggies soften and the sausage is nicely browned. If there's excess grease, drain it off now—this keeps the sauce from feeling greasy later.

Step 3: Build the sauce

Stir in the crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, and all the dried herbs and seasonings. Cover the pot, leaving a small gap for steam to escape, and let it gently simmer for about 8 minutes. This melds the flavors beautifully. Don’t forget to discard the bay leaf when you’re done!

Step 4: Finish the sauce and combine with pasta

Now the secret ingredient: heavy cream. Stir it into the sauce for that silky, pink tomato cream that makes this dish extra indulgent. Then fold in the rigatoni, making sure every piece is generously coated. Give it a quick taste and adjust the seasoning with salt, pepper, or more chili flakes if you want more kick.

Step 5: Bake it to cheesy perfection

Spoon the pasta and sauce mixture into a lightly greased 9x13 baking dish. Sprinkle the freshly grated Parmesan and shredded mozzarella evenly on top. Cover with foil and bake at 350°F for 30 minutes, until the cheese has melted and the sauce is bubbling. Want that golden, crispy cheese edge? Remove the foil and bake for another 5–7 minutes. Garnish with fresh parsley if you’re feeling fancy!

Top Tip

Having made this Baked Rigatoni with Sausage and Cheese Recipe a dozen times, I’ve learned a few tricks to making it shine every time.

The Perfect Pasta Timing: Don’t cook rigatoni fully before baking; stopping just shy of al dente keeps your pasta from turning mushy during baking.
Drain Grease Well: After cooking the sausage, removing excess grease prevents your sauce from being oily.
Heavy Cream Surprise: Adding cream to tomato sauce transforms it into a velvety pink sauce that’s irresistible.
Layer Your Cheeses: Combining mozzarella’s meltiness with Parmesan’s sharpness is what creates that perfect baked cheese crust.

How to Serve Baked Rigatoni with Sausage and Cheese Recipe

Garnishes

I usually sprinkle some fresh chopped parsley on top—it's a simple touch that brightens up the rich dish visually and flavor-wise. Sometimes, I'll also add a little extra grated Parmesan at serving for those cheese lovers at the table.

Side Dishes

I love pairing this baked rigatoni with a crisp Caesar salad and warm garlic bread. The freshness of the salad cuts through the richness, and the bread is perfect for sopping up any leftover sauce!

Creative Ways to Present

For special occasions, I sometimes bake individual portions in ramekins topped with basil leaves for a charming, restaurant-style presentation. It’s a fun way to impress guests and add a personal touch to the meal.

Make Ahead and Storage

Storing Leftovers

After serving, let leftovers cool completely before packing into airtight containers. I store mine in the fridge for up to 4 days. Reheating in the oven or microwave brings it back close to freshly baked.

Freezing

This recipe freezes beautifully. I recommend freezing it before the final bake, tightly covered in foil or freezer-safe containers. When you're ready to enjoy, bake it straight from frozen, adding extra baking time until bubbly and heated through.

Reheating

For leftovers, reheating covered in the oven at 350°F helps keep the pasta moist and cheese melty. If using the microwave, add a splash of water or cream to avoid drying out.

Frequently Asked Questions:

Can I use a different type of pasta in this recipe?

Absolutely! While rigatoni is ideal for holding the sauce because of its shape, you can substitute with penne, ziti, or even large shells if that’s what you have on hand. Just make sure to adjust the cooking time accordingly and keep the pasta slightly undercooked before baking.

What can I substitute for Italian sausage?

You can swap Italian sausage with ground turkey or chicken if you want a leaner option. For a vegetarian twist, plant-based sausage works well too. Just be sure to adjust seasoning if your substitute is milder to keep that delicious flavor punch.

How spicy is this recipe?

This recipe is moderately spicy if you use hot Italian sausage and add red chili flakes. If you prefer less heat, choose sweet sausage and skip the chili flakes. You can always add a little more spice when serving if desired.

Can I prepare this recipe ahead of time?

Yes, this baked rigatoni is perfect for meal prep. You can prepare the entire dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours before baking. It's also great for freezing before baking, making it a versatile and convenient option.

Final Thoughts

This Baked Rigatoni with Sausage and Cheese Recipe holds a special place in my recipe rotation — it’s that perfect blend of comfort and flavor that makes everyone gather around the table with eager smiles. Whether you’re feeding family on a busy weeknight or hosting friends, it’s a dish that feels both special and approachable. Give it a try and I bet you’ll find yourself making it again and again, just like I do.