My Baked Rigatoni and Sausage is the ultimate pasta bake—a hearty dish featuring tender rigatoni pasta, savory Italian sausage, fresh broccoli, and a rich, homemade tomato-basil sauce. Topped with creamy ricotta cheese, gooey mozzarella, and nutty Parmesan, it bakes to golden brown perfection. This family favorite is comforting, flavorful, and easy to prepare, making it the perfect addition to your weeknight dinners or a crowd-pleasing option for gatherings. It’s a classic baked rigatoni recipe with layers of pasta mixture and bold, satisfying flavors in every bite!
This Baked Rigatoni and Sausage recipe holds a special place in my heart—it’s one of those family dinners that feels like a warm hug on a plate. I love how the rigatoni pasta perfectly clings to the homemade tomato sauce, and the combination of savory sausage, fresh basil, and melted cheeses creates the ultimate comfort food. It’s simple to prepare, yet it never fails to impress, whether I’m serving it for a casual weeknight meal or a cozy gathering with loved ones.
Looking for more? Try my Pasta with Broccoli Rabe, Chicken & Vodka Pasta, Baked Bolognese and Pasta al Forno. Pair this with my Garlic Bread, St Louis Salad, and Roasted Baby Broccoli for a complete meal.
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🌟 Why You'll Love this Recipe
- Rich, Homemade Comfort: This baked rigatoni recipe brings together a flavorful homemade tomato-basil sauce, savory sausage, and layers of gooey cheese for a pasta bake that feels both indulgent and comforting—perfect for any pasta lover.
- Great for Family Dinners or Gatherings: Whether you’re whipping up a weeknight meal or feeding a crowd, this hearty dish is a family favorite that’s easy to prepare and guaranteed to please everyone at the table.
- Customizable and Versatile: With flexible ingredients, you can make this recipe your own—swap in spicy Italian sausage, add fresh parsley or roasted red peppers, or even mix in a little heavy cream for an extra decadent touch.
🥘 Ingredients
- Olive Oil: A drizzle of olive oil is the foundation for sautéing the sausage and broccoli, adding richness and helping every ingredient develop its best flavor. It’s a classic base for any pasta bake and the perfect way to start building flavor in the large skillet.
- Rigatoni Pasta: This tube-shaped pasta is ideal for baked rigatoni recipes because it holds onto the sauce so well. Each bite is packed with rich, saucy goodness, and the al dente rigatoni holds its shape beautifully in the oven.
- Sweet Italian Sausage: Sweet Italian sausage is a key player in this sausage rigatoni. Its savory, slightly sweet flavor balances perfectly with the tomato sauce, but you can swap for spicy Italian sausage if you’re craving more heat.
- Broccoli: Fresh broccoli florets add a pop of color and texture to the dish, and they marry beautifully with the sausage mixture. It’s a great addition that makes the pasta bake feel a little lighter and more balanced.
- Garlic: Fresh garlic is essential—it’s the backbone of any great sauce. Sautéed until fragrant, it adds bold, garlicky flavor that perfectly complements the tomatoes, sausage, and basil.
- Homemade Tomato Sauce: Made with whole tomatoes, onions, and fresh basil, this sauce is a game-changer. It’s simple, fresh, and lets you control the sweetness and acidity. The sauce clings to the rigatoni perfectly, making each bite burst with flavor.
- Ricotta Cheese: Creamy ricotta is dolloped over the pasta for a luxurious texture and mild, tangy flavor. It melts into the layers of pasta mixture, adding that ultimate cheese pull when you serve it.
- Mozzarella Cheese: Gooey mozzarella cheese is the star of any baked pasta. Sprinkled generously on top, it melts to a golden brown, bubbly perfection that’s impossible to resist.
- Parmesan Cheese: Freshly grated Parmesan is the perfect finishing touch, adding a salty, nutty kick. It enhances the cheesy layers and creates that crave-worthy golden brown crust on top.
- Fresh Basil: Stirring in fresh basil at the end of the sauce-making process brings a bright, herby freshness to this classic Italian dish. It’s an easy way to elevate the entire dish with just a little bit of effort.
- Kosher Salt: Proper seasoning is everything. Adding kosher salt to the large pot of salted water for the pasta and to the sauce ensures every layer is perfectly seasoned.
- Sugar (Optional): Just a little bit of sugar can balance the acidity of the tomatoes, especially if you’re using fresh ones. It’s one of those small details that can make all the difference in a homemade sauce.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for 5 minutes, about 2 minutes less than the package directions for al dente rigatoni. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
Make the Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant. Add the whole peeled tomatoes, breaking them up with a wooden spoon. Simmer the sauce over medium heat for 20 minutes, stirring occasionally, until thickened. Stir in fresh basil leaves and a little bit of sugar to balance the acidity, if desired. Season with kosher salt and set the sauce aside.
Cook the Sausage: In the same large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the sweet Italian sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and no longer pink, about 7 minutes.
Add Broccoli: Stir the broccoli florets into the sausage mixture and cook for 3 minutes, until they begin to soften.
Combine Sauce and Meat: Pour the prepared tomato sauce into the skillet with the sausage mixture. Stir to combine, then add the reserved pasta water to thin the sauce slightly, if needed.
Mix in the Pasta: Add the cooked rigatoni pasta to the skillet. Sprinkle in ½ cup of Parmesan cheese and toss everything together until the pasta is fully coated in the sauce.
Prepare the Topping: In a small bowl, mix the ricotta cheese, chopped fresh basil, and a pinch of kosher salt. Stir until smooth and set aside.
Assemble the Dish: Dollop the ricotta mixture evenly over the pasta in the skillet. Nestle the dollops gently into the layers of pasta mixture. Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese evenly over the top.
Bake: Preheat the oven to 400°F. Transfer the skillet or pasta mixture to a prepared baking dish if needed. Bake for 20 minutes, until the cheese is melted, bubbly, and golden brown.
Serve: Remove from the oven and let the baked rigatoni and sausage rest for 5 minutes. Serve hot, garnished with fresh parsley or extra grated Parmesan cheese if desired.
👩🏼🍳 Chef's Tips
- Use a Large Skillet: A large skillet is essential for cooking the sausage mixture and combining all the layers of pasta and sauce. This ensures the sauce clings perfectly to the rigatoni pasta and keeps everything evenly coated before baking.
- Cook the Rigatoni Al Dente: Slightly undercook the rigatoni pasta by boiling it 2 minutes less than the package directions. The pasta will finish cooking in the oven, absorbing the flavors from the sausage mixture and homemade tomato sauce for the best flavor and texture.
- Don’t Skip the Parmesan Cheese: Freshly grated Parmesan cheese adds a nutty, salty layer of flavor that enhances the mozzarella topping and ties the dish together. Sprinkle it generously on top to create that irresistible golden brown crust during baking.
📖 Substitutions & Variations
Swap the Sausage: If you’re not a fan of sweet Italian sausage, try spicy Italian sausage for a little heat or even ground beef or ground turkey for a milder option. For a lighter twist, you can also use a mix of ground meat like chicken or pork.
Vegetable Variations: While broccoli adds a great texture and freshness, you can easily swap it for roasted red peppers, red bell peppers, or even zucchini. If you’re feeling adventurous, try layering in spinach or fresh parsley for an added burst of flavor.
Cheese Alternatives: Ricotta cheese is classic, but cottage cheese can be used for a similar creamy texture. For an even cheesier bake, add a layer of provolone cheese or mix in a little heavy cream to the sauce for a richer, creamier finish.
💭 Recipe FAQs
Absolutely! This baked rigatoni recipe is a great make-ahead option. Assemble the dish as instructed, but stop before baking. Cover the prepared baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When you're ready to bake, let it come to room temperature for about 30 minutes, then bake at 400°F until the cheese is melted, bubbly, and golden brown—this may take a little longer than the original 20 minutes if it’s chilled. It’s perfect for prepping in advance for busy family dinners or special occasions!
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Baked Rigatoni and Sausage
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Equipment
- Large pot
- Large oven-safe skillet or baking dish
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Small mixing bowl
Ingredients
For the Topping:
- 1 cup whole milk ricotta cheese
- ½ cup fresh basil leaves chopped
- ½ teaspoon kosher salt
For the Pasta:
- ¼ teaspoon kosher salt plus more for pasta water
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage casings removed
- 1 large head broccoli chopped into small florets
- 1 cup freshly grated Parmesan cheese divided
- 1 ½ cups shredded mozzarella cheese
For the Sauce (or use 3 ½ Cups Jarred Sauce)
- 3 cloves garlic minced
- 1 medium onion finely diced
- 1 28oz Can whole peeled tomatoes
- 2 tablespoons olive oil
- 1 teaspoon sugar optional, to balance acidity
- Fresh basil leaves
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare topping: In a small bowl, mix ricotta, basil, and ½ teaspoon kosher salt. Stir until smooth and set aside.
- Make the sauce: Heat olive oil in a pan over medium heat. Sauté onion until translucent. Add minced garlic and cook for 1 minute until fragrant. Add tomatoes, breaking them up with a wooden spoon. Simmer for 20 minutes, stirring occasionally, until thickened. Stir in sugar (if using) and season with salt to taste. Add fresh basil leaves at the end for flavor.
- Cook pasta: Bring a large pot of salted water to a boil. Cook rigatoni for 5 minutes. Drain and reserve ½ cup of pasta water. Set pasta aside.
- Cook sausage: Heat olive oil in a large oven-safe skillet over medium-high heat. Add sausage and cook, breaking it apart with a wooden spoon, until browned, about 7 minutes.
- Add vegetables: Add broccoli to the skillet. Cook for 3 minutes, stirring occasionally, until broccoli begins to soften.
- Combine sauce and meat: Stir the prepared sauce into the skillet with the sausage and broccoli. Mix until fully combined.
- Combine pasta and sauce: Add cooked rigatoni and ½ cup Parmesan cheese to the skillet. Toss well to coat. Add reserved pasta water to thin the sauce if needed.
- Assemble dish: Dollop the ricotta mixture evenly over the pasta. Gently nestle the dollops into the pasta while leaving some visible. Sprinkle mozzarella and the remaining Parmesan cheese evenly on top.
- Bake: Bake in the preheated oven for 20 minutes, or until the cheese is golden brown and bubbly.
- Serve: Remove from the oven and let rest for 5 minutes. Serve hot.
Notes
- Al Dente Pasta: Slightly undercook the pasta to prevent it from becoming mushy during baking.
- Cheese Topping: Monitor while baking to prevent the cheese from burning.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jean
Such a great and delicious dinner option! Great for a crowd or a week night dinner!
Meredith
Loved how hearty this meal is!