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Baked Rigatoni with Italian Sausage
Sometimes I want baked pasta, but I don’t want to wait another 45 minutes for dinner once I’ve already cooked everything. This cheesy Italian sausage rigatoni gets a quick finish under the broiler for that golden, bubbly mozzarella on top. You still get those cheesy bites without a long bake.
I make dinners like this for my family when I need something filling and don’t feel like figuring out a main dish and three sides. There’s sausage, pasta, and tomato sauce all together, so I can put the pan on the table and call everyone over. A salad is great if I have one, but it’s not a requirement.
Jarred marinara makes this easy enough for a weeknight, and the garlic, fresh basil, and browned Italian sausage add plenty of flavor. The sauce cooks while the rigatoni boils, and the whole dinner takes about 35 minutes. My favorite part is the mozzarella stirred into the pasta, so the cheese isn’t just sitting on top. You have to give this one a try for your family – I guarantee they will love it!
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Ingredients
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 pound ground Italian sausage mild or spicy
- 6 garlic cloves minced
- 1 cup chicken or vegetable broth
- 12 ounces crushed or diced tomatoes
- 20 ounces marinara sauce jarred or homemade
- 2 tablespoons butter
- Leaves from 3 fresh basil sprigs chopped, plus more for garnish
- 2 cups shredded mozzarella divided
- 3 tablespoons grated Parmesan
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni for 1–2 minutes less than the package directions, until just shy of al dente. Drain.
- Brown the sausage. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook for 5–7 minutes, breaking it into small pieces, until browned and cooked through.
- Add garlic and broth. Stir in the garlic and cook for 1 minute. Pour in the broth, scraping up any browned bits from the bottom of the pan. Simmer for 3–5 minutes to reduce slightly.
- Finish the sauce. Stir in the tomatoes, marinara, butter, and chopped basil. Simmer for 2–3 minutes, until the butter melts and the sauce is heated through.
- Combine. Remove from the heat. Add the drained pasta and 1 cup of mozzarella, stirring to combine. Transfer to a broiler-safe baking dish, or leave it in the skillet if it’s broiler-safe.
- Top and broil. Preheat the broiler. Sprinkle the remaining mozzarella and Parmesan over the pasta. Broil for 3–5 minutes, watching closely, until the cheese is melted, bubbly, and golden.
- Serve. Garnish with fresh basil and serve warm.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. It’s so easy and delicious; I hope you love it!
Tips for Making This Recipe
- Let the sausage brown. Give it a minute or two between stirs so it develops some color. Those browned bits add flavor to the sauce when you pour in the broth.
- Use the pasta you have. Penne or ziti work well in place of rigatoni. Keep the amount at 1 pound and follow the cooking time for your pasta shape.
- Stay close when broiling. The cheese can go from golden to burnt quickly, so start checking early. Use a broiler-safe skillet or baking dish, since not every oven-safe dish can handle the broiler.
Frequently Asked Questions
Can I use ground beef instead of Italian sausage?
Can I add vegetables?
Should I use fresh mozzarella or shredded mozzarella?
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So easy and a crowd favorite. The kids love it and I hope yours do, too!