Baked Rigatoni with Italian Sausage

Rigatoni baked with Italian sausage and melted mozzarella in a teal baking dish

5 from 1 vote

Baked Rigatoni with Italian Sausage

Rigatoni and Italian sausage tossed in a simple tomato sauce, topped with mozzarella and Parmesan, and broiled until golden and bubbly.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course, Pasta

Cuisine: American, Italian

Keyword: 30 Minute Dinner, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Italian, Kid Friendly, One Pan, One Pan Meal, Pasta, Quick Dinner, The Cooking Mawma

Servings:

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