Name: Baked Rigatoni with Sausage and Cream Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 lb. rigatoni (Barilla brand recommended); 1 1/4 cups freshly shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; Fresh parsley (optional garnish); 1 tablespoon olive oil; 1 pound hot Italian sausage, casings removed (can substitute turkey sausage); 1 small onion, chopped (may substitute 1 1/2 tsp onion powder); 2 orange or yellow bell peppers, chopped (use one of each); 6-8 cloves garlic, minced; Pinch to 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 something so comforting about pasta baked to golden perfection, and this Baked Rigatoni with Sausage and Cream Recipe really hits the spot. Creamy, hearty, and bursting with flavor, it’s a real crowd-pleaser that feels like a warm hug on a plate.

This image shows a white bowl filled with baked pasta. The pasta has two main visible layers: the first layer is made of rigatoni pasta with a rich red tomato sauce mixed with ground meat, giving a chunky texture. The second layer consists of melted white cheese, partially covering the pasta and sauce, and small green parsley pieces are sprinkled on top for color. The meal looks hot and fresh, with a gold spoon partly visible inside the bowl. The surface under the bowl is 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 Cream Recipe
Top Tip
How to Serve Baked Rigatoni with Sausage and Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Rigatoni with Sausage and Cream Recipe

Why You'll Love This Recipe

Honestly, this is one of those recipes you’ll want on repeat. I fell in love with it the first time I made it because it’s an easy-to-follow classic with a couple of tricks that make the sauce rich and satisfying without feeling heavy.

Perfectly Creamy Sauce: The combination of crushed tomatoes and heavy cream creates a luscious pink sauce that clings to every rigatoni tube.
Hearty Italian Sausage: Using hot Italian sausage gives the dish a spicy kick and savory depth that's irresistible.
Easy to Customize: You can swap out veggies, use turkey sausage, or even add more cheese according to your mood.
Family-Friendly: It’s a crowd-pleaser perfect for weeknight dinners or feeding a hungry crowd with minimal fuss.

Ingredients & Why They Work

The ingredients here are simple but thoughtfully combined—the sweetness of bell peppers and the richness of sausage balance the tangy tomato and creamy sauce perfectly. I always recommend choosing quality rigatoni since it holds the sauce beautifully inside its tubes, and fresh herbs amp up the flavor.

Flat lay of dry rigatoni pasta arranged in an elegant pile, a handful of bright orange and yellow bell peppers chopped into chunks, a small white ceramic bowl filled with vivid red crushed tomatoes puree, a separate small white bowl holding smooth tomato sauce, a mound of coarse ground hot Italian sausage raw and fresh, a small white bowl filled with golden olive oil, a small white bowl containing thick heavy cream, a small heap of finely chopped white onion, a few whole uncracked brown eggs with clean shells, fresh green parsley sprigs arranged neatly, a small pile of freshly shredded mozzarella cheese, a small mound of finely grated Parmesan cheese, several peeled garlic cloves clustered together, a tiny white bowl with coarse crushed red chili flakes, dried herbs—basil, parsley, oregano, thyme — arranged in small neat piles, a single glossy bay leaf placed centrally, a small white bowl containing fine granulated chicken bouillon powder, and a tiny heap of white granulated sugar all placed on simple white ceramic dishes or bowls with perfect symmetry and balanced proportions, placed 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: The ridges and hollow structure capture the sauce like no other pasta shape.
Mozzarella Cheese: Freshly shredded mozzarella melts beautifully, adding that dreamy, gooey texture.
Parmesan Cheese: Adds a nutty, salty complexity that balances the creaminess.
Olive Oil: For sautéing, it brings a subtle fruitiness and helps with caramelizing the veggies.
Hot Italian Sausage: The star protein with plenty of spices—removing casings makes it easier to crumble and cook evenly.
Onion & Bell Peppers: Build the flavor base and add subtle sweetness and crunch.
Garlic: A hefty amount—it’s what makes this sauce sing.
Red Chili Pepper Flakes: Optional but recommended if you love a little heat.
Crushed Tomatoes & Tomato Sauce: Combining these creates a balanced tomato base without overpowering acidity.
Chicken Bouillon: Boosts umami and richness without saltiness.
Sugar: Just enough to balance the acidity of the tomatoes.
Bay Leaf & Dried Herbs: Basil, parsley, oregano, and thyme add aromatic layers essential for an Italian flavor profile.
Salt & Pepper: Seasoning is key—taste as you go.
Heavy Cream: This is the magic that turns the sauce into a velvety, creamy masterpiece.

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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

I love to tweak this Baked Rigatoni with Sausage and Cream Recipe depending on the season or what’s in my fridge. It’s one of those dishes that really welcomes personalization, so don’t hesitate to play around with it!

Variation: I’ve swapped hot Italian sausage for sweet Italian sausage or even turkey sausage when I’m looking for a lighter option—both work wonderfully without losing any flavor.
Veggie Boost: Sometimes I add sautéed mushrooms or spinach for extra earthiness and color.
Cheese Twist: Occasionally, I experiment by adding a layer of ricotta under the mozzarella for a richer cheesiness.
Heat Level: Adjust the red pepper flakes to your liking—if you love spice, go bold; if not, skip them entirely for a milder dish.

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

A white textured plate holds a serving of pasta layered with thick, chunky red tomato sauce mixed with ground meat and small diced vegetables, topped with melted white cheese melted unevenly across the top, sprinkled with finely chopped green herbs and coarse black pepper. Fresh bright green basil leaves are arranged on and around the pasta, adding a fresh contrast. A gold fork rests on the edge of the plate, and the background is a white marbled surface with some fresh basil leaves scattered nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rigatoni Just Right

Start by boiling your rigatoni in plenty of salted water until it’s just shy of al dente—about a minute less than what the package suggests. It’s crucial not to overcook because the pasta continues cooking in the oven and you don’t want mushy results. Once done, drain and rinse with cold water to stop the cooking process.

Step 2: Build the Flavor Base

Heat olive oil in a large Dutch oven over medium-high heat. Toss in the chopped onions and cook them for about 3 minutes until they look soft and translucent. Add the sausage (casings removed for easy crumbling) and cook until mostly done—this usually takes around 5 minutes. Next, add your chopped peppers, garlic, and a pinch of red chili flakes if you’re using them—cook for 2-3 more minutes. Remember to drain any excess grease at this point so your sauce isn’t oily.

Step 3: Simmer Your Sauce

Into your savory mix goes the crushed tomatoes, tomato sauce, chicken bouillon, sugar, dried herbs, bay leaf, salt, and pepper. Cover the pot leaving a small gap to let a little steam escape, and let it gently simmer for 8 minutes. This short simmer blends the flavors without losing that fresh tomato taste. Don’t forget to fish out the bay leaf afterward!

Step 4: Make It Creamy and Mix

Now stir in the heavy cream, which transforms the sauce into a silky pink delight. Then add your rigatoni and carefully fold it in so every pasta piece is lovingly coated. At this stage, taste and adjust with extra salt, pepper, or chili flakes—it’s your dish, so fine-tune it just how you like.

Step 5: Bake to Perfection

Transfer everything to a buttered 9x13 baking dish and sprinkle the top with your Parmesan and shredded mozzarella. Cover with foil to lock in moisture, then bake at 350°F for 30 minutes. If you want that golden, toasty cheese crust, remove the foil for the last few minutes—watch closely so it doesn't burn!

Top Tip

After making this recipe a bunch of times, I’ve learned a few tricks that make all the difference between good and unforgettable baked rigatoni.

Don’t Overcook Pasta: It’s easy to go too far if you boil just according to package, so always undercook a little to avoid a mushy bake.
Drain the Excess Grease: Getting rid of extra fat after cooking the sausage keeps the sauce rich but not greasy.
Use Quality Cheese: Fresh shredded mozzarella melts the best; pre-shredded often contains anti-caking agents that don’t melt as nicely.
Mix Gently: Fold the pasta into the sauce carefully to keep rigatoni tubes intact, making every bite look and taste delightful.

How to Serve Baked Rigatoni with Sausage and Cream Recipe

Garnishes

I like to finish with a sprinkle of fresh parsley. It brightens up the richness and adds a pop of color that makes this hearty dish inviting on the plate. Sometimes, I add a little extra Parmesan at the table for those who want more cheesy goodness.

Side Dishes

This baked rigatoni pairs perfectly with a crisp Caesar salad and some warm garlic bread or crunchy breadsticks. The greens cut through the creaminess and the bread is perfect for soaking up any extra sauce.

Creative Ways to Present

For a special occasion, I’ve served this in individual ramekins for a charming, personal touch. Then I dust each one with a little extra herb and Parmesan, making it look restaurant-worthy but with zero fancy effort.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, and because the sauce is creamy, just reheat gently on the stove or microwave to prevent separation.

Freezing

This baked rigatoni freezes beautifully. I portion it out into freezer-safe containers, and when I’m ready, I thaw overnight in the fridge. It’s a great make-ahead meal for busy weeks or unexpected guests.

Reheating

I reheat leftovers in the oven at 325°F wrapped with foil to keep moisture, or on the stove with a splash of milk or cream added to loosen the sauce. This keeps the texture creamy and satisfying, not dry or rubbery.

Frequently Asked Questions:

Can I use a different kind of pasta for this recipe?

Absolutely! While rigatoni is ideal for holding the rich sauce, penne or ziti are great substitutes if that’s what you have on hand.

Is this recipe suitable for freezing?

Yes, this Baked Rigatoni with Sausage and Cream Recipe freezes well. To freeze, let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months.

Can I make this dish vegetarian?

You can easily make a vegetarian version by substituting the sausage with plant-based sausage or sautéed mushrooms and additional veggies for heartiness.

What’s the best way to avoid a watery baked pasta?

Make sure to cook the rigatoni just shy of al dente and drain any excess liquid from the sauce ingredients. Also, draining excess grease after cooking sausage keeps the final dish from being watery. Baking covered traps moisture, so finishing uncovered briefly helps get a perfect texture.

Final Thoughts

This Baked Rigatoni with Sausage and Cream Recipe is a true favorite in my kitchen because it’s the perfect blend of simple ingredients that come together to create something truly special. It’s one of those meals that makes everyone ask for seconds and leftovers disappear fast. Give it a try—you might just find your new go-to comfort dish.