Baked Rigatoni in Pink Sauce (Make Ahead & Freezer Friendly)

Name: Baked Rigatoni
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
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 (see notes for substitutions) ); 1 small onion, (chopped (may sub 1 ½ tsp onion powder)); 2 orange or yellow bell peppers, (chopped (I use one of each)); 6-8 cloves garlic, (minced); pinch -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 TBS EACH dried basil, dried parsley ( (may sub 3 TBS fresh)); 1 teaspoon dried oregano; 1/2 tsp EACH dried thyme, salt; 1/4 teaspoon pepper; 3/4 cup heavy cream

This Baked Rigatoni recipe is easy, classy comfort food, boasting rigatoni and sausage in a scrumptious creamy pink sauce – perfect for a make ahead dinner or freezer meal!

This Baked Rigatoni recipe is richly satisfying, hearty yet elegant and destined to become a family favorite! Al dente rigatoni is swaddled in tomato cream sauce (pink sauce) infused with garlic, onions and basil, studded with sweet bell peppers and juicy Italian sausage, blanketed with buttery mozzarella and nutty Parmesan then baked to melty perfection. This Baked Rigatoni is easily customizable (use turkey sausage, etc., swap veggies), make ahead and freezer friendly. Serve Rigatoni al Forno with Caesar Salad and Garlic Bread or Breadsticks for a cozy dinner everyone will love.

There are a few baked Italian pasta dishes that everyone needs a superb recipe for, namely: Lasagna, White Chicken Lasagna, Baked Ziti, Baked Penne, Manicotti, Stuffed Shells, Tortellini Al Forno and Baked Macaroni and Cheese, and of course this Baked Rigatoni recipe!

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How to Make Baked Rigatoni Video

up closer of baked rigatoni (rigatoni al forno) with a cheese pull from serving from the casserole dish

WHY YOU’LL LOVE Baked Rigatoni Recipe

Divine. The oversized tubes of al-dente rigatoni deliver the ideal texture; the pink sauce is saucy, dreamy, creamy, garlicky, with a subtle sweetness from the bell peppers and heat from the sausage, and the cheesy crescendo of mozzarella will have everyone combing back for seconds.

Customizable. You can make this recipe as lean or as indulgent as you wish! Swap the Italian sausage for chicken sausage or turkey sausage, the heavy cream for evaporated milk or half and half and the veggies for whatever you have on hand.

Make ahead friendly. You’ll love that this recipe tastes even better when prepped ahead! Simply assemble, refrigerate, then bake when ready!

Freezer friendly. This recipe freezes well for no hassle busy nights, gifts for new moms or when someone has had surgery. You can also double the batch and eat one casserole for dinner and freeze the other for later – double the yum without double the work!

top view of baked rigatoni (rigatoni al forno) with sausage, topped with Parmesan and mozzarella cheese baked in the oven

rigatoni Bake Ingredients

This Baked Rigatoni recipe uses pantry friendly ingredients so you can whip it up any night of the week! Just keep some sausage in the freezer and you’re golden. Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

Rigatoni: You will love the texture of rigatoni in this pasta al forno! These larger, ridged, hollow noodles work well for baked pastas because they fill with sauce and cling to the sauce and cheese without collapsing. I recommend Barilla brand.
Italian sausage: I prefer hot Italian Sausage – it will not make your Rigatoni Bake taste spicy, just flavorful. Italian sausage comes seasoned with Italian seasonings, primarily fennel. Fennel is crucial for authentic Italian flavor so if you swap the sausage for chicken, beef or turkey, make sure to add some fennel and additional Italian seasonings.
Crushed tomatoes: You will need one 28 ounce can crushed tomatoes (often called crushed tomatoes in puree). Take care your crushed tomatoes don’t have any additional seasonings or added salt. I recommend high-quality San Marzano tomatoes for their sweet, intense tomatoey flavor and lower acidity. Some reputable brands include San Marzano, Cento and Muir Glen. San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them first.
Tomato sauce: One can creates a richer, more flavorful sauce than just using broth.
Heavy cream: This is what transforms our “red sauce” into “pink sauce!” It creates a rich, creamy sauce while also balancing the acidity of the tomatoes. If you need to save some calories, swap in evaporated milk or half and half.
Bell peppers: Their sweetness balances the acidity with a pleasing subtle crunch. I recommend orange or yellow for their bright, sweet flavor.
Onion: One yellow onion will do the trick. For lazy days, substitute with 1 ½ teaspoons of onion powder.
Garlic: I use 6-8 cloves of garlic and it is divine but feel free to use less if you prefer. You may also use 1-1 ½ teaspoons garlic powder – but the real stuff is so much better!
Seasonings: This Rigatoni al Forno is seasoned to perfection with basil, parsley, oregano, thyme, salt, pepper and optional red pepper flakes. The red pepper flakes are for those who love heat, otherwise, simply omit them or add to individual servings.
Chicken bouillon: This adds a depth of concentrated flavor which makes the sauce taste like it’s been simmering all day. You can use chicken base (such as Zoup! or Better Than Bouillon), granulated chicken bouillon, or crushed cubes, all in equal amounts. Add the bouillon directly to the pot, don’t dissolve in water first.
Sugar: The acidity of the tomatoes is balanced with one teaspoon or so of sugar. The amount of sugar will depend on the actual acidity of the tomatoes and personal preference – I add a different amount of sugar every time!
Mozzarella: Its milky, buttery richness cuts through the tangy sauce and melts beautifully to create a blanket of ooey gooey cheese. Please use only freshly shredded mozzarella for superior melting ability and flavor. You can use a block of low skim mozzarella or splurge for a block of fresh mozzarella as seen in the pics – yum!
Parmesan: This is sprinkled over the pasta al forno before it bakes to infuse it with alluring salty, nutty flavor. Please use freshly grated!

Can I make this recipe gluten free?

This Baked Rigatoni with Sausage can be made gluten free by using your favorite gluten free pasta! The rest of the ingredients are gluten free.

scooping up baked rigatoni recipe showing how cheesy it is

Baked Rigatoni FAQS

What Is Rigatoni?

Rigatoni are hollow tubes of pasta that have ridges running down its length. Rigatoni was named after the characteristic ridges – the word rigatoni comes from the Italian word rigato which means “ridged” or “lined.”

What’s the difference between rigatoni, ziti and penne?

Rigatoni noodles are wider than both penne and ziti and are cut straight across, and not on the diagonal like penne. Both rigatoni and penne have ridges, whereas ziti is smooth.

What Size Is Rigatoni?

The size and thickness of rigatoni noodles varies in Italy and it varies by manufacturer. According to CooksInfo, the size of Rigatoni made by De Cecco is 1.771 inches long, between 0.043″ and 0.046″ thick, with a diameter of 0.629.″

What Is Rigatoni Made Of?

Rigatoni pasta is traditionally made from durum wheat semolina. You may also find gluten free rigatoni made of rice, corn, millet, buckwheat, and quinoa.

How Many People Does 1 Pound of Rigatoni Feed?

1 pound of dry pasta will typically feed 4 people, with multiple servings. This rigatoni pasta bake, however, is glammed up with sausage and veggies, which makes it more filling so I would say it comfortably feeds six people.

What is rigatoni used for?

Rigatoni is a favorite pasta of mine because its hearty shape and durable structure are ideal for chunky sauces, whether with meat, vegetables – or both – just like this one! The ridges cradle the sauces and allow them to adhere to the pasta instead of just sliding off. Its larger hollow diameter also allows the sauce to get inside the pasta without collapsing like other pasta shapes. Rigatoni noodles also work well for baked pastas because they fill with sauce, hold onto cheese well and don’t collapse. So, in short, we get to enjoy our delectable sauce infused in every nook and cranny of rigatoni AKA so much flavor in every bite!

How long should you cook rigatoni?

Rigatoni noodles will vary in cooking time depending on manufacturer, size, ingredients and actual cooking conditions such as temperature, volume of water etc. but typically 10-13 minutes is appropriate. The package will give you exact cooking times for your rigatoni but I recommend testing it 2-3 minutes before. Like all pastas, rigatoni should not be overcooked but it is particularly important rigatoni remain al dente so the tube can retain its structure, otherwise a limp tube of pasta will collapse and not hold any sauce.

How do you know when rigatoni is done?

The only way to know when rigatoni is done is to taste it! I remove a tube with a slotted spoon, rinse it in cool water and then taste. Don’t be tempted to bite into pasta straight from the boiling pot-you will burn your tongue! Rigatoni noodles should be cooked al dente, meaning it is slightly firm. Keep in mind the rigatoni will continue to cook slightly in the oven.

What’s the difference between baked rigatoni and baked ziti?

The main difference is the pasta: Both rigatoni and ziti are hollow tubes, but rigatoni is larger with ridges, whereas ziti is thinner and smooth. This baked rigatoni recipe is made with Italian sausage, bell peppers in a pink sauce covered in mozzarella, whereas my baked ziti recipe is made with Bolognese and covered in pools of ricotta and mozzarella. Both recipe are scrumptious – just different!

baked rigatoni recipe on a plate topped with cheese

HOW TO MAKE Baked Rigatoni Recipe

This Baked Rigatoni with Sausage is simple to prepare and is excellent for planned leftovers! Full instructions are provided in the recipe card at the end of this post, but here’s an overview of the recipe:

Step 1: Cook pasta. Cook rigatoni noodles according to package directions in salted water. Make sure not to overcook because the pasta will cook slightly in the oven. Drain and set aside.
Step 2: Cook onions and sausage. While the pasta boils, sauté the onions in a large Dutch oven for a few minutes, then add the sausage and cook until almost cooked through.

showing how to make easy baked rigatoni recipe (rigatoni al forno) by sautéing onions until tender, then adding Italian sausage and cooking until browned, while crumbling

Step 3: Add bell peppers. Add the bell peppers, garlic and red pepper flakes (optional) and cook until the onions are softened. Discard excess grease if there is any.

a collage showing how to make easy baked rigatoni recipe (rigatoni al forno) by adding bell peppers, garlic and red pepper flakes to the sausage and sautéing

Step 4: Simmer with tomatoes and seasonings. Stir in the crushed tomatoes, tomato sauce, and all seasonings. Gently simmer for about 10 minutes, stirring occasionally. This concentrates, melds and develops the flavors.

a collage showing showing how to make easy baked rigatoni recipe (rigatoni al forno) by adding Italian spices, crushed tomatoes to the pot and stirring it into the sausage

Step 5: Make it pink! Stir in the heavy cream, half and half or evaporated milk.

a collage showing how to make easy baked rigatoni recipe (rigatoni al forno) by adding heavy cream to the sauce and stirring it in before baking

Step 6: Add pasta. Stir in pasta until well coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste.

showing how to make easy baked rigatoni recipe (rigatoni al forno) by adding rigatoni to the sauce before baking

Step 7: Top with cheese. Add the pasta and sauce to a lightly greased 9×13-inch baking dish. Top with shredded mozzarella and Parmesan.

showing how to make baked rigatoni recipe (rigatoni al forno) by adding mozzarella and Parmesan to the top of the pasta before baking

Step 8: Bake! Cover and bake in a preheated oven for about 30 minutes, until hot and bubbly. Garnish with fresh parsley if desired.

showing how to serve baked rigatoni recipe with sausage and cheese by garnishing with parsley after it's baked

TIPS AND TRICKS FOR making baked rigatoni

Use the right pot. Use a large enameled Dutch oven for this recipe so you can easily combine the sauce and pasta in one pot. The best pots to cook tomato sauces in are stainless steel or enameled cast iron (like a Dutch oven). Porcelain enamel is a type of glass that’s resistant to both acidic and alkaline foods. Don’t use reactive cookware like aluminum, cast iron or nonstick pans.
Cheese: Please buy blocks of mozzarella and Parmesan cheese and shred them yourself. The bags of pre-shredded cheeses found at the grocery store contain anti-clumping ingredients like starch, so they don’t melt as beautifully as freshly grated blocks of cheese and most importantly, don’t taste as good!
Use fresh ingredients – or don’t: Use fresh garlic, onions, basil and parsley for the ultimate sauce, or use dried/powdered substitutes when needed for a convenient pantry friendly meal.
Cook pasta in salted the water. Always salt your pasta water – it is the one chance you have to flavor the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.
Don’t overcook rigatoni. I recommend testing your rigatoni 2 or 3 minutes before the box recommends. The pasta should be 1 minute shy of al dente– meaning it should be a little firm/have a “bite” because it will continue to cook in the oven.
Stop rigatoni from continuing to cook. If your sauce isn’t ready to receive the rigatoni as soon as it’s drained (which is ideal), rinse it with cold water until the pasta is cold to prevent it from continuing to cook.
Cook the onions until tender. Don’t eyeball it! Taste a few onions to ensure they aren’t crunchy, or they’ll remain crunchy even after the rigatoni is baked.

up close of a scoop of baked rigatoni with sausage showing how cheesy it is

possible recipe variations

Use a different pasta shape: Penne, cellentani, or any other larger pasta that can stand up against the hearty sauce.
Swap the protein. I recommend hot Italian sausage because it is mega juicy and flavorful but you can certainly swap the pork for hot Italian chicken or turkey sausage. You can also use plain lean ground beef, ground chicken, ground turkey, sliced sausage etc. If you go plain, but be aware you will be losing the Italian seasonings and spice, so I recommend additional Italian seasonings, a pinch of red pepper flakes and ground fennel (about ¼ teaspoon fennel).
Add or swap veggies. I love how the sweet bell peppers complement the robust Italian sausage sauce but you can omit them and add different veggies such as celery, carrots, mushrooms, asparagus, broccoli, zucchini, spinach, etc. You may need to add additional sugar due to the lack of sweet bell peppers.
Choose the spice level. If you really want to kick up the heat, add red pepper flakes. You can even add them to individual servings. Otherwise, keep the Baked Rigatoni mild, yet flavorful, with just the hot Italian sausage.
Add cheeses. Swap some of the mozzarella for provolone or Gouda to mix up the flavor profile.
Make gluten-free. Use your favorite gluten-free pasta.

WHAT to serve with Rigatoni Bake

This hearty, comforting Rigatoni Bake loves a fresh side of veggies or salad, fruit and bread to mop up the scrumptious sauce! Here are a few ideas:

Green salad: You can’t beat the freshness of salad with the saucy cheesiness of Baked Rigatoni! Some of our favorite salads include Caesar Salad, Apple Salad, Strawberry Spinach Salad, Green Bean Salad and Strawberry Avocado Broccoli Salad.
Vegetables: Skip the salad for tender veggies – or serve both! Roasted Parmesan Broccoli, Roasted Parmesan Asparagus, Roasted Asparagus with Balsamic Brown Butter, and Sautéed Brussels Sprouts with Garlic, are all superb.
Bread: Mopping up leftover sauce soft bread is a must! We love Soft and Fluffy Dinner Rolls, Garlic Parmesan Butter Breadsticks or homemade Garlic Bread for this purpose – and the purpose of stuffing our face.
Fruit: Bright, fresh fruit is a welcome side in the form of fresh grapes, melon, etc. or in fruit salad form. We love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette and Berry Salad in Honey Mascarpone.

easy baked rigatoni recipe (rigatoni al forno) with portions removed from the casserole dish, showing the stack of rigatoni, sausage, and cheese

Recipe Meal Prep

This Sausage Baked Rigatoni recipe is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze.

Option 1: Assemble and refrigerate. Assemble the entire Rigatoni Bake a day in advance, tightly cover, and refrigerate (without baking). I actually think the casserole tastes better this way because the flavors have more time to develop and meld. When ready to enjoy, let the casserole sit on the counter for 20 minutes before baking, and add an additional 10 minutes or so to the baking time.

Option 2: Make sauce in advance. The Italian sausage sauce can be made up to 3 days in advance and refrigerated or freeze it for up to 3 months (it tastes 10X better made ahead!).

HOW Long is this recipe Good for?

Leftovers of Baked Rigatoni recipe should be stored in an airtight container in the refrigerator, or covered tightly with foil. When stored correctly, it will last up to 5 days then should be frozen after that (freezer instructions to follow).

How do I reheat Rigatoni al forno?

Microwave: Microwave individual portions for 90 seconds, then continue to heat at 30-second intervals until warmed through. I recommend covering with a paper towel to protect against any splatters.

Oven: Cover with foil and bake at 325ºF for 20-25 minutes or until warmed through.

can i freeze baked rigatoni?

Yes! You can freeze the Rigatoni Casserole baked or unbaked. Freezing is a great way to enjoy a bake-and-eat dinner any night of the week without any prep! For best results, I recommend freezing unbaked rigatoni — freezing baked rigatoni should be reserved for leftovers.

1. Assemble the pasta bake according to recipe directions in a freezer-safe dish, but do not bake.
2. Wrap the dish tightly all around with 2 layers of plastic wrap, followed by foil. Label and freeze for up to 3 months.
3. Bake from frozen by removing the plastic wrap and re-covering with foil. Bake at 350 degrees F for 1 hour 30 minutes. Remove foil and bake an additional 15-30 more minutes or until the cheese is completely melted and the dish is warmed through.

showing how to serve baked rigatoni by adding to a plate and garnishing with Parmesan and basil

Looking for Italain Pasta Bake Recipes?

Manicotti
Lasagna
Tortellini Al Forno
Baked Macaroni and Cheese
Macaroni and Cheese Casserole
Stuffed Shells
Baked Ziti
Million Dollar Baked Penne
White Chicken Lasagna

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Baked Rigatoni

Servings: -8 servings

Total Time: 1 5

Prep Time: 35

Cook Time: 30

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Ingredients

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)

Pink SAUCE

1 tablespoon olive oil
1 pound hot Italian sausage, casings removed (see notes for substitutions)
1 small onion, chopped (may sub 1 ½ tsp onion powder)
2 orange or yellow bell peppers, chopped (I use one of each)
6-8 cloves garlic, minced
pinch -¼ 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 TBS EACH dried basil, dried parsley (may sub 3 TBS fresh)
1 teaspoon dried oregano
1/2 tsp EACH dried thyme, salt
1/4 teaspoon pepper
3/4 cup heavy cream

Instructions

Preheat oven to 350 degrees F.
Cook rigatoni in salted water according to package directions until 1 minute shy of al dente – don’t overcook because it will continue to cook in the oven. Strain and rinse with cold water.
Meanwhile, heat oil in a large Dutch oven over medium-high heat. Once hot, add the onions and cook for 3 minutes. Add sausage and cook until almost cooked through. Add the bell peppers, garlic and optional red pepper flakes and cook for an additional 2-3 minutes or until the onions are softened. Discard excess grease (if there is any).
Stir in crushed tomatoes, tomato sauce, bouillon, sugar, bay leaf and all seasonings.
Cover, leaving about a 1-inch gap, and gently simmer for 8 minutes, stirring occasionally. Discard the bay leaf.
Stir in the heavy cream, followed by the rigatoni. Stir until pasta is completely coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
Add to a lightly greased 9×13 baking dish. Top with Parmesan and mozzarella.
Cover with foil and bake at 350 degrees F for 30 minutes or until cheese is melted. Remove the foil and bake a few more minutes for toasted cheese if desired. Garnish with fresh parsley (optional).

Video

Notes

To swap protein: I recommend hot Italian sausage because it is mega juicy and flavorful but you can certainly swap the pork for hot Italian chicken or turkey sausage. You can also use plain lean ground beef, ground chicken, ground turkey, sliced sausage etc. If you go plain, but be aware you will be losing the Italian seasonings and spice, so I recommend additional Italian seasonings, a pinch of red pepper flakes and ground fennel (about ¼ teaspoon fennel).
Meal Prep: Assemble the entire casserole up to two days in advance, tightly cover, and refrigerate (without baking). When ready to enjoy, let the casserole sit on the counter for 20 minutes before baking; add an additional 10 minutes or so to the baking time.
Freezer instructions: Assemble the pasta bake according to recipe directions in a freezer-safe dish, but do not bake. Wrap the dish tightly all around with 2 layers of plastic wrap, followed by foil. Label and freeze for up to 3 months. Bake from frozen by removing the plastic wrap and re-covering with foil. Bake at 350 degrees F for 1 hour 30 minutes. Remove foil and bake an additional 15-30 more minutes or until the cheese is completely melted and the dish is warmed through.

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6 Comments

Jennifer Fulk says

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Oh goodness I will be making this asap. Do you think this would work well with ziti noodles? I love baked ziti. Thanks!

- Jen says
  
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  Yes, I think it would still be delicious!
  
Julie says

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Wow! Just wow. This was amazing and easy to prepare. It will be made again, and again!

- Jen says
  
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  Thanks for being the first to review this recipe Julie, I’m thrilled you love it so much!
  
Sana Kamil says

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This looks sooo good, will make it tomorrow:D, one question: can i make it without the meat?

- Jen says
  
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  I hope it went well! If you go without the meat I recommend adding more Italian seasonings, a pinch of red pepper flakes and ground fennel (about ¼ teaspoon fennel).