Description
A hearty, flavorful baked pasta dish featuring spicy Italian sausage, rigatoni pasta, and a rich blend of mozzarella, provolone, and parmesan cheeses. This one-skillet (plus baking dish) meal is easy to make, freezes well, and tastes even better as leftovers.
Ingredients
Scale
- 1 pound spicy Italian sausage (or mild)
- 1 pound rigatoni pasta
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup provolone cheese (sliced or shredded)
- 1/2 cup freshly grated parmesan cheese
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Olive oil (optional, for cooking sausage)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Dice the onion, mince the garlic, and shred the cheeses.
- Heat a large skillet over medium-high heat. Add a splash of olive oil if needed. Crumble the Italian sausage into the pan and cook until browned and crispy (8-10 minutes). Remove sausage and set aside.
- In the same skillet, sauté the diced onion over medium heat for 3-4 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the marinara sauce and heavy cream. Stir to combine. Return the cooked sausage to the pan and add Italian seasoning. Simmer for 5 minutes to thicken slightly.
- While the sauce simmers, boil the rigatoni in salted water until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If too thick, add a splash of reserved pasta water.
- Pour the pasta mixture into the prepared baking dish and spread evenly.
- Sprinkle mozzarella and provolone cheese over the top, followed by the grated parmesan.
- Bake for 25-30 minutes until cheese is bubbly and golden brown. Optionally broil for 1-2 minutes for extra crispiness.
- Let rest for 10 minutes before serving to allow the sauce to set.
Notes
Do not overcook the pasta as it will continue to cook in the oven. Let the casserole rest for 10 minutes after baking to prevent a watery mess. For a vegetarian version, substitute sausage with mushrooms and zucchini. For gluten-free, use gluten-free rigatoni. Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 24
- Saturated Fat: 11
- Carbohydrates: 48
- Fiber: 3
- Protein: 22
Keywords: baked rigatoni, italian sausage pasta, cheesy casserole, easy dinner, comfort food, one pot meal, family friendly