Description
This Baked Rigatoni and Sausage Casserole is a hearty and flavorful Italian-inspired dish featuring tender rigatoni pasta baked with a savory sausage tomato sauce, creamy ricotta mixture, and melted mozzarella cheese. Perfect for family dinners or entertaining guests, this comforting casserole is easy to prepare and packed with delicious layers of cheesy goodness and robust flavors.
Ingredients
Units
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 shallot finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (1 can)
- 14 ounces tomato sauce (1 can)
- 1/2 cup dry red wine or beef stock
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped (half for cheese mixture)
Topping
- 3 cups shredded mozzarella cheese divided
- Remaining 2 tablespoons fresh parsley chopped for garnish
Instructions
- Cook Pasta: Salt a large pot of boiling water and cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set aside. You can start preparing the sauce while the pasta cooks.
- Cook Sausage: Heat olive oil in a deep skillet over medium heat. Add Italian sausage and cook until browned, breaking it into smaller pieces with a spoon as it cooks.
- Sauté Aromatics and Tomato Paste: Add finely diced shallot and minced garlic to the browned sausage. Stir and cook for a minute until fragrant. Mix in the tomato paste and cook until it blends well with the meat.
- Simmer Sauce: Pour in crushed tomatoes, tomato sauce, red wine (or beef stock), dried Italian seasoning, and crushed red pepper flakes. Stir everything together and bring to a low simmer. Let it cook for about 20 minutes until the sauce thickens. Season with salt and ground black pepper to taste.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, grated Parmesan, egg, and half of the chopped parsley. Mix well until smooth and set aside.
- Preheat Oven and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit. Spray a 9x13 inch casserole dish with cooking spray. Start layering by spreading a portion of the sauce on the bottom of the dish.
- Layer Ingredients: Add half of the cooked rigatoni pasta over the sauce. Drop spoonfuls of half the ricotta cheese mixture over the pasta. Then spread more sauce on top and sprinkle with half of the shredded mozzarella cheese. Repeat the layering with remaining pasta, ricotta mixture, sauce, and top with the remaining mozzarella cheese.
- Bake Covered: Place the casserole dish on a baking sheet and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
- Bake Uncovered and Finish: Remove the foil and bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Rest and Garnish: Let the casserole rest for a few minutes after baking. Garnish with the remaining chopped fresh parsley before serving.
Notes
- Use quality Italian sausage for the best flavor; mild or spicy works depending on preference.
- If you prefer a non-alcoholic option, substitute red wine with beef stock or extra tomato sauce.
- Make sure to not overcook the pasta during boiling to avoid it becoming mushy after baking.
- The casserole can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
- This recipe serves 8; portions can be adjusted by halving or doubling ingredients accordingly.
- For a gluten-free version, substitute rigatoni with gluten-free pasta and verify that sausage is gluten-free.
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
