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; 1 pound hot Italian sausage, casings removed; 1 small onion, chopped (or 1 1/2 tsp onion powder as substitute); 2 orange or yellow bell peppers, chopped (one of each recommended); 6-8 cloves garlic, minced; Fresh parsley (optional for garnish); 1 tablespoon olive oil; 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 parsley); 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 a casserole that’s both cozy and packed with flavor — this Baked Rigatoni with Sausage and Cream Recipe definitely hits that mark every time. Creamy, cheesy, with just the right amount of spice and tender sausage, it’s the kind of meal that feels like a warm hug on a plate.

This image shows a close-up of baked pasta in a white oval dish. The dish is filled with rigatoni pasta, coated in a rich red tomato sauce mixed with browned ground meat pieces. Melted white cheese is spread unevenly on top, creating small melted patches. Bright green chopped herbs are sprinkled all over, adding color contrast. The pasta looks soft, with visible sauce and cheese covering many pieces. A gold spoon is partially visible in the center, lifting a scoop of the pasta. The background 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, the first time I made this baked rigatoni, I couldn’t believe how well the simple ingredients came together to create something so rich yet balanced. It’s perfect for family dinners or when you want to impress without fuss.

Hearty yet elegant: The creamy tomato sauce with spicy sausage makes it satisfying but not heavy.
Perfect for make-ahead: You can prep it in advance, making weeknight dinners so much easier.
So customizable: Swap in turkey sausage or add your favorite veggies — it adapts beautifully.
Family-friendly comfort: Several of my friends now ask me to bring this to potlucks — it’s that good!

Ingredients & Why They Work

Every ingredient in this Baked Rigatoni with Sausage and Cream Recipe plays a role in building layers of flavor and texture. The sausage gives a spicy meaty bite, the heavy cream smooths the tomato sauce into a luscious blend, and the bell peppers add just the right touch of sweetness. Plus, a few herbs and garlic tie it all together perfectly.

Flat lay of rigatoni pasta tubes, a small mound of freshly shredded mozzarella cheese, a small pile of freshly grated Parmesan cheese, a few sprigs of fresh parsley, a small white ceramic bowl of golden olive oil, a handful of raw Italian sausage meat, a small white ceramic bowl holding chopped small onion, a small white ceramic bowl with chopped yellow and orange bell peppers, a small white ceramic bowl of minced garlic cloves, a small white ceramic bowl with red chili pepper flakes, a simple white ceramic bowl filled with crushed tomatoes puree, another small white ceramic bowl of smooth tomato sauce, a tiny white ceramic bowl containing chicken bouillon powder, a small white ceramic bowl with granulated sugar, a single fresh bay leaf, a small white ceramic bowl with mixed dried basil, dried parsley, dried oregano, dried thyme, salt, and pepper, and a small white ceramic bowl of heavy cream, all arranged symmetrically and balanced, 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: I recommend a sturdy brand like Barilla so they hold up well without getting mushy.
Mozzarella cheese: Freshly shredded melts beautifully and creates that gorgeous golden crust on top.
Parmesan cheese: Adds a nutty, salty kick that balances the creamy sauce.
Fresh parsley: Optional but adds a lively pop of color and freshness when garnishing.
Olive oil: Great for sautéing and adds a subtle fruity depth.
Hot Italian sausage: The star protein here — removing the casing helps the sausage crumble and disperse evenly.
Onion: Brings sweetness and complexity; if you’re in a pinch, a little onion powder works too.
Orange and yellow bell peppers: I love the balance of sweetness and texture they add.
Garlic: You can never have too much — it builds a savory base.
Red chili pepper flakes: Totally optional for heat, but I add some for a gentle kick.
Crushed tomatoes and tomato sauce: Combining these creates a rich, thick sauce foundation.
Chicken bouillon: Enhances umami and deepens the overall flavor.
Sugar: Just a pinch to balance acidity from tomatoes.
Bay leaf: Adds subtle herbal fragrance during simmering; remember to remove before baking.
Dried herbs (basil, parsley, oregano, thyme): Classic Italian flavors that meld into the sauce beautifully.
Salt and pepper: For seasoning balance.
Heavy cream: The magic ingredient that transforms the tomato sauce into a silky, indulgent pink sauce.

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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 how forgiving this baked rigatoni recipe is when it comes to customization. Personally, sometimes I reduce the spice level, or swap in turkey sausage for a leaner option, and it still turns out amazing. Feel free to add mushrooms or spinach if you want to sneak in more veggies!

Variation: When I’m feeling adventurous, I add a handful of chopped sun-dried tomatoes for extra umami — it’s a subtle but wonderful twist I highly recommend.
Vegetarian swap: Use plant-based sausage alternatives or hearty mushrooms in place of sausage for a meat-free version that still satisfies.
Different cheeses: Swap mozzarella with provolone for a smokier finish, or swap Parmesan with Pecorino Romano for more sharpness.
Spice level adjustment: You can easily dial back or up the red chili flakes depending on your heat tolerance — I usually keep it mild for the family but love adding extra for myself.

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

The dish is served on a shallow white plate with a textured rim, placed on a white marbled surface. It has a base layer of tubular pasta mixed with a chunky, bright red tomato sauce with visible bits of ground meat and small diced vegetables. The next layer is melted white cheese spread unevenly over the pasta, with some of the red sauce peeking through. The dish is topped with small, fresh green basil leaves and sprinkled with finely chopped green herbs and black pepper. A gold fork rests in the background on the edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Rigatoni Just Right

Start by boiling your rigatoni in salted water according to the package instructions — but here’s the key: pull it off the heat about one minute before it’s al dente. It’ll finish cooking in the oven, so you don’t want soft, mushy pasta. I also like to rinse it quickly under cold water to stop the cooking process and prevent sticking.

Step 2: Build Your Flavor Base

While the pasta cooks, heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Toss in the chopped onions and cook for about 3 minutes until soft and translucent. Then add your sausage, breaking it up with a spoon, and cook until it’s nearly done. Next, add the chopped bell peppers, minced garlic, and if you’re like me, the pinch of red chili flakes. Cook for a couple more minutes until the peppers are tender and the aroma is irresistible. Drain excess grease if there’s a lot — it’ll keep your sauce from being oily.

Step 3: Simmer the Sauce

Now, stir in the crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, and all your dried herbs and seasoning. Cover the pot loosely (leave a small gap for steam to escape) and let it gently simmer for 8 minutes. This step helps the flavors meld beautifully. Don’t forget to remove the bay leaf before moving on!

Step 4: Cream It Up & Mix the Pasta

Turn off the heat and stir in the heavy cream — this is the moment your sauce transforms into that wonderfully rich pink sauce we all love. Next, fold in your cooked rigatoni until everything is coated evenly. Take a moment to taste and adjust the salt, pepper, and chili flakes if needed.

Step 5: Bake and Brown to Perfection

Transfer your creamy rigatoni mixture to a lightly greased 9x13 inch baking dish. Sprinkle generously with Parmesan and mozzarella. Cover the dish with foil and bake at 350°F for about 30 minutes, until the cheese is melted and bubbly. If you love that toasty cheese crust like I do, remove the foil for the last 5 minutes or so to get a golden finish. Once out of the oven, garnish with fresh parsley if you’re feeling fancy!

Top Tip

From my experience, nailing the pasta texture before baking is the secret to great baked rigatoni. Overcooking it in the boiling water means you’ll end up with mushy noodles once baked, which nobody wants!

Cook Pasta Al Dente: Stop boiling one minute early to ensure it finishes perfectly in the oven without getting soggy.
Remove Excess Grease: After cooking the sausage, drain if there's too much fat for a cleaner sauce and better texture.
Simmer Sauce Gently: Don’t rush the 8 minutes of simmering so the herb flavors blend well.
Use Heavy Cream: It really takes the sauce from good to decadent, so don’t skimp here.

How to Serve Baked Rigatoni with Sausage and Cream Recipe

Garnishes

I usually sprinkle fresh parsley over the top just before serving — it brightens the dish and makes it look so inviting. Sometimes, I’ll add a little extra grated Parmesan for that punch of flavor or drizzle a bit of good olive oil for richness.

Side Dishes

For a complete meal, I pair this baked rigatoni with a crisp Caesar salad and warm garlic bread or homemade breadsticks. The freshness of the salad and the crunch of the bread are just the right companions to the creamy, hearty pasta bake.

Creative Ways to Present

For a special occasion, I’ve served this rigatoni in individual ramekins and broiled the cheese topping to a golden bubbly finish. It makes for a beautiful presentation and everyone feels like they’re getting something extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers from this baked rigatoni keep really well in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight, making for a super flavorful second meal.

Freezing

I’ve frozen this dish both before baking and after. If freezing before baking, cover tightly with foil and plastic wrap; it can be baked straight from frozen, adding extra baking time. If freezing leftovers, portion into freezer-safe containers — just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to avoid drying out, about 15-20 minutes, or until warmed through. Alternatively, microwave on medium power, stirring halfway to maintain creaminess and prevent sauce separation.

Frequently Asked Questions:

Can I use mild Italian sausage instead of hot?

Absolutely! Mild Italian sausage works just fine if you prefer less heat — you can always add a pinch of crushed red pepper flakes for a little kick if needed.

What’s the best way to prevent the pasta from sticking together?

Rinsing the pasta quickly under cold water after cooking helps stop it from overcooking and removes excess starch, which prevents clumping. Adding it to the sauce promptly also helps keep everything nicely coated.

Can I substitute heavy cream with something lighter?

Heavy cream gives that rich, silky texture, so it's best not to skip it entirely. However, you can substitute with half-and-half for a lighter sauce, but expect it to be less creamy and rich.

How long can I freeze baked rigatoni for?

Properly stored in airtight containers or wrapped well, baked rigatoni can be frozen for up to 3 months. Beyond that, while still safe, quality and texture may decline.

Final Thoughts

This Baked Rigatoni with Sausage and Cream Recipe truly feels like one of those timeless dishes — rich and comforting, yet approachable for any home cook to pull off. Whenever I’m in the mood for a meal that’s both satisfying and special, it’s my go-to. I can’t wait for you to try it and make it your own family favorite too!