Description
This Baked Rigatoni recipe features al dente rigatoni pasta enveloped in a rich tomato cream sauce with Italian sausage, bell peppers, garlic, and herbs, topped with melted mozzarella and Parmesan cheese. Baked to golden perfection, it makes a hearty and satisfying dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta and Cheese
- 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)
Sauce and Meat
- 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
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the rigatoni later.
- Cook pasta: Boil salted water and cook the rigatoni according to package instructions until 1 minute shy of al dente. Drain and rinse with cold water to stop cooking.
- Sauté aromatics and sausage: Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions and cook for 3 minutes until softened. Add Italian sausage and cook until almost done. Stir in bell peppers, garlic, and optional red chili pepper flakes; cook an additional 2-3 minutes until onions are soft. Discard any excess grease.
- Add sauce ingredients: Stir in crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, dried basil, parsley, oregano, thyme, salt, and pepper. Cover with the lid leaving a one-inch gap and simmer gently for 8 minutes, stirring occasionally. Remove and discard the bay leaf.
- Combine cream and pasta: Stir in the heavy cream, then add the cooked rigatoni to the sauce. Mix until pasta is thoroughly coated. Adjust salt, pepper, and red pepper flakes as needed for taste.
- Assemble for baking: Lightly grease a 9x13 baking dish and transfer the pasta mixture into it. Sprinkle evenly with grated Parmesan and shredded mozzarella cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes until cheese is melted. Remove the foil and bake for a few more minutes if you desire toasted bubbly cheese on top.
- Garnish and serve: Remove from the oven and garnish with fresh parsley if desired. Serve hot.
Notes
- This dish is hearty, elegant, and perfect for family meals. It can be customized by swapping sausage types or vegetables.
- To reduce fat, use turkey sausage instead of hot Italian sausage.
- Make ahead and freeze for convenient meal prep.
- Serve with Caesar Salad and Garlic Bread or Breadsticks for a complete cozy dinner.
- Adding fresh herbs enhances flavor but dried herbs work well too.
- Don’t overcook pasta before baking to avoid mushiness; it finishes cooking in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg
