Baked Rigatoni
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.
Servings 6 -8 servings
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 -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
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 9x13 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.