Description
This Baked Rigatoni recipe features al dente rigatoni pasta coated in a rich tomato cream sauce infused with Italian sausage, bell peppers, garlic, and aromatic herbs. Topped with melted mozzarella and Parmesan cheese, it is baked to golden, bubbly perfection, making it a hearty and satisfying family-friendly dinner.
Ingredients
Scale
Pasta and Cheese
- 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)
Sauce and Meat
- 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the rigatoni.
- Cook Pasta: Cook the rigatoni in salted boiling water according to package directions until 1 minute shy of al dente to prevent overcooking during baking. Strain and rinse with cold water to stop cooking.
- Prepare Sauce Base: Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions and cook for 3 minutes until softened. Add the Italian sausage and cook until almost fully cooked through.
- Add Vegetables and Aromatics: Stir in chopped bell peppers, minced garlic, and optional red chili flakes. Cook for 2 to 3 minutes until onions are softened. Discard any excess grease if present.
- Simmer Sauce: Mix in crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, dried basil, parsley, oregano, thyme, salt, and pepper. Cover with a slight gap and simmer gently for 8 minutes, stirring occasionally. Remove and discard the bay leaf afterwards.
- Add Cream and Pasta: Stir the heavy cream into the sauce followed by the cooked rigatoni. Combine until pasta is thoroughly coated. Adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Assemble for Baking: Lightly grease a 9x13 inch baking dish. Transfer the pasta mixture into the dish. Sprinkle the top evenly with Parmesan and mozzarella cheeses.
- Bake: Cover the dish with foil and bake at 350 degrees Fahrenheit for 30 minutes or until the cheese has melted. Optionally, remove the foil and bake a few minutes more for toasted cheese on top.
- Garnish and Serve: Garnish with fresh parsley if desired and serve warm alongside your favorite salad or bread.
Notes
- Use turkey sausage or other preferred sausage varieties as a lighter or different flavor alternative.
- Onion powder can substitute fresh onions if unavailable or for convenience.
- Adjust red chili flakes amount based on your desired spice level.
- This dish is freezer friendly and can be made ahead and baked when needed.
- Serve with Caesar salad and garlic bread or breadsticks for a complete cozy meal.
- Do not overcook pasta before baking to prevent mushy texture after baking.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
