Description
This Baked Rigatoni recipe features al dente rigatoni coated in a rich tomato cream sauce with Italian sausage, bell peppers, garlic, and herbs, topped with melted mozzarella and Parmesan cheese. Baked to perfection, it is a hearty, satisfying, and elegant dish perfect for family dinners.
Ingredients
Scale
Pasta
- 1 lb. rigatoni (Barilla brand recommended)
Cheeses
- 1 1/4 cups freshly shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Meat and Veggies
- 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)
Seasonings and Sauces
- 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
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the rigatoni later.
- Cook Pasta: Boil salted water and cook the rigatoni according to package instructions until it is one minute shy of al dente; drain and rinse with cold water to stop cooking.
- Sauté Vegetables and Sausage: Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions and cook for about 3 minutes. Add sausage and cook until nearly done, then add chopped bell peppers, minced garlic, and optional chili flakes. Cook for an additional 2-3 minutes until onions soften. Drain excess grease if necessary.
- Simmer Sauce: Stir in crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, and all dried seasonings including basil, parsley, oregano, thyme, salt, and pepper. Cover leaving a 1-inch gap and gently simmer for 8 minutes, stirring occasionally. Remove and discard the bay leaf.
- Add Cream and Pasta: Stir in the heavy cream until the sauce is creamy. Add the cooked rigatoni and mix until all pasta is coated in the sauce. Adjust seasoning with more salt, pepper, or red pepper flakes as desired.
- Assemble and Bake: Transfer the pasta mixture to a lightly greased 9x13 baking dish. Sprinkle evenly with Parmesan and mozzarella cheeses. Cover with foil and bake at 350 degrees Fahrenheit for 30 minutes, or until cheese is melted. Remove foil and bake for a few more minutes for a toasted cheese topping if preferred.
- Garnish and Serve: Optionally garnish with fresh parsley before serving. Enjoy your baked rigatoni warm as part of a cozy meal.
Notes
- The dish is customizable; turkey sausage or other vegetables can be used as substitutions.
- Do not overcook the rigatoni during boiling as it will continue cooking in the oven.
- This recipe is freezer-friendly and can be made ahead of time for convenience.
- For an extra cozy meal, serve with Caesar salad and garlic bread or breadsticks.
- If you prefer less heat, omit the chili flakes or reduce the amount used.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
