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Baked Rigatoni and Sausage

This Baked Rigatoni and Sausage is a hearty and flavorful dish featuring tender pasta, savory Italian sausage, fresh broccoli, and a homemade tomato-basil sauce, all baked under a gooey layer of ricotta, mozzarella, and Parmesan cheese. Perfect for a comforting family dinner or a crowd-pleasing meal!
Course Main Course
Cuisine Italian American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings
Calories 551kcal
Author Meghan Birnbaum

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.

Nutrition

Serving: 1Serving | Calories: 551kcal | Carbohydrates: 50g | Protein: 23g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 60mg | Sodium: 794mg | Potassium: 555mg | Fiber: 4g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 71mg | Calcium: 172mg | Iron: 2mg