Sweet Italian sausage, roasted red bell peppers, and thick layers of cheese make this baked sausage rigatoni pasta recipe a family favorite.
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“I made this last night and we thought it was delicious! I made the recipe exactly but divided it into two portions, one for dinner (with a little leftover for lunch today!) and one to freeze for a future dinner!” -Amanda, FoodieCrush reader
This post is in partnership with DeLallo Foods
A Quick and Easy Pasta Bake for Any Night of the Week
Crusty and melty. Officially speaking, these descriptions are opposites. But not when you’re talking cheesy baked pasta with sausage and ricotta, because then they go hand in hand.
This baked Italian sausage rigatoni is one that’s destined to become a family favorite, not just because it tastes incredible to everyone who eats it, but also because the cook in the kitchen is one happy chef because since the recipe is so easy to pull together thanks to a stash of DeLallo ingredients in the pantry.
Once again this year I’ve partnered with DeLallo Foods to create easy, family-friendly recipes, and I gotta say, they’re all winners through and through. Creating recipes using DeLallo products is honestly one of the most fun parts of this job.
DeLallo has such a wide variety of high quality products to fill the pantry, it makes cooking for any of night of the week a whole lot simpler than one would expect.
Enjoy!
Heidi’s Tips for Recipe Success
Don’t cook the pasta all the way the first time. The key to baked pasta is to undercook it when boiling it in the pasta water so it doesn’t get mushy as it bakes in the sauce.
Short and sturdy rigatoni makes for a superior pasta bake. Rigatoni is perfect for a chunky sausage sauce like this because the sausage sticks in all the nooks and crannies of the pasta.
Skip the low-fat cheeses. Whole fat ricotta and Provolone cheese will deliver the most moisture and flavor. The lower fat cheeses don’t hold a candle to the real deal.
Add extra cheese, as needed. I used a deeper casserole dish for this recipe, but if you use a shallower baking pan, you’ll want to add a few additional slices of provolone than what I call for in the recipe so that the whole top is covered in cheesy goodness.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Sweet Italian sausage — I used ground Italian sausage, but you can also purchase sausage links and remove the meat from its casings. (If you have extra Italian sausage hanging out in your freezer, you can use it to make this Italian meatloaf recipe next!)
- Herbs and spices — Fennel seeds and fresh parsley add a little more Italian oomph.
- Roasted red peppers — DeLallo’s roasted red bell peppers packed in water add serious flavor to this sausage rigatoni bake. You can also roast your own red peppers, if you have the time and inclination.
- Marinara sauce — This recipe uses DeLallo’s jarred pomodoro fresco marinara (you could choose one of their other flavors if you’d prefer). It delivers the same rich flavors as my favorite homemade marinara sauce, which saves me time on busy nights.
- Rigatoni pasta — DeLallo’s rigatoni is my favorite because it’s made with semolina pasta to create a toothy bite. Other pasta shapes that would work here include shellbows, penne, cavatappi, and farfalle.
- Cheese — Ricotta, Parmesan, and provolone give this pasta its cheesy bite. Provolone gives an even better cheese pull than mozzarella and totally delivers in this recipe.
How to Make Baked Sausage Rigatoni in 5 Steps
- Boil the rigatoni until it’s al dente. Remember to generously salt the water so the pasta gets seasoned from the inside out.
- Make the sauce. Do this in a large saucepan so the sausage browns and doesn’t steam. Add the fennel seeds and onion and continue cooking until the onion is tender. Add the roasted red peppers and marinara sauce, then cook just until warmed through.
- Prepare the cheese mixture. In a separate bowl, stir together the ricotta, Parmesan, and fresh parsley.
- Layer everything together. Spoon half the rigatoni mixture into a large baking dish, then dollop half the ricotta mixture over top. Layer a few slices of Provolone over the ricotta, then repeat this process once more.
- Bake. You’ll know your pasta is done when it’s golden on top and the cheese is bubbly.
Want to see how to make this recipe? Check out the video below!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Cheesy Baked Sausage Rigatoni Recipe
Ingredients
- Extra virgin olive oil
- 1 pound ground sweet Italian sausage
- 1 tablespoon fennel seeds
- 1 small onion , chopped
- 1 12 ounce jar DeLallo roasted red bell peppers
- 1 25 ounce jar DeLallo Pomodoro Fresco marinara sauce
- 1 16 ounce package DeLallo rigatoni
- 15 ounces ricotta cheese
- 8 ounces grated parmesan cheese
- ¼ cup Italian flat leaf parsley , chopped
- 6-8 slices provolone cheese
Instructions
- Preheat the oven to 375ºF. Prepare a 2 ½ or 3 quart baking dish with a drizzle of the olive oil.
- In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.
- Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.
- In a large bowl stir together the ricotta cheese, parmesan and parsley.
- Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.
Nutrition
FAQs
Yes, but just keep in mind that if you use something other than Italian sausage in this recipe your dish won’t taste the same as mine. However, ground turkey, hamburger, or plain sausage can be used in place of the Italian sausage if desired.
Most definitely! Garlic, mushrooms, and spinach would all be lovely additions to this sausage pasta bake. Just be careful not to add too many additional ingredients, otherwise your baked rigatoni won’t fit in one pan.
I haven’t frozen this baked rigatoni yet, but I believe it would work. You’d want to assemble it and then freeze before baking. When you’re ready to enjoy it, bake straight from the freezer at 350 degrees F for about 90 minutes.
Yes, any short, sturdy pasta will work in this sausage pasta bake. Think: penne, macaroni, and so on. Baked ziti is another favorite pasta dinner at our house!
Sides to Serve with Baked Rigatoni
More Favorite Baked Pasta Dinners
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This post is in partnership with DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Ki
First time making I can’t wait thanks for the recipe ❤️
dave
Really enjoyed this recipe didn’t even consider provolone but thats one of my favorite cheeses . Thanks for a delightful meal
Marcie
Made this tonight. Looked amazing, but it was too bland for us. If I make this again, I will use Hot Italian sausage, add garlic and use a different marinara, like Rao’s.
Marcie
and also halve the fennel
Lea
This was so yummy! Perfect cold weather comfort food. Although it’s a simple recipe, I’ve never made anything like it. I substituted greek yogurt and sour cream for the ricotta.
Sabrina
just saw this on a compilation of comfort food recipes, love it, just what I’m craving for but hadn’t realized it in so many words, or pictures, so thank you for this recipe and for the pictures that confirmed my craving!
Catherine
I thought it was too dry. I would have liked garlic. I ended up putting some more marinara sauce on top. Also I love roasted red peppers but I’d cut the amount by half. Maybe add mushrooms?
Mindy
Can you make this the night before and put in the fridge? If so, what temp would I bake it at and for how long? I’m making it for a friend of mine who just had a baby. :)
Ashley
Could you make with ground beef?
Hi Ashley, yes you certainly could!
Jan van Samen
Jummy for my tummy! Going to try this in the coming weeks. bookmarked :D
cheers
Jan
Naz
would this freeze well? if so, how would I cook it after frozen?
I haven’t frozen it yet Naz, but yes, I believe it would. Assemble it and then freeze. Bake straight from the freezer at 350 degrees for about 90 minutes. Enjoy!
shelly (cookies and cups)
The crispy noodles at the edges are my FAVORITE part of all baked pasta dishes. We love Delallo, and can’t wait to try this!
Me too Shelly!
Laura | Tutti Dolci
My weeknights so need this dinner idea! This is my idea of carb heaven!
:) with a side of one of your desserts, and all would be perfect!
Matt @RealFoodByDad
This dish will be a big hit in my house!
Totally family friendly!
Rachel @ Rachel Cooks
I don’t think it’s possible for me to love this any more! I want to live in that dish!
Rebecca {foodie with family}
Girl. This baking dish full of pasta has me all twitterpated. I need to make this. My kids would inhale it!
2pots2cook
Perfetto ! Perfetto ! Thank you. We can never have enough of pasta and sauces, all kinds !
Patti
This looks Devine, uncomplicated and delicious..
gerry@ foodness gracious
My boy would seriously finish all of this, I need to make it for him stat!
Jennifer @ Show Me the Yummy
Cheesy perfection!!!!! <3
Liz @ The Lemon Bowl
This is literally my husband’s ultimate meal!! Yes please!
Rony Jahid
Pasta always look like gorgeous type food, but you made these more delicious with your idea., healthy ingredients. Really these pasta so adorable, I just wanna to get more & more.
ha
been making this for years & years….always a fav….
It’s a great one to add to the favorites list. Thank you for the comment.
Anna @ Crunchy Creamy Sweet
This rigatoni looks seriously amazing! So cheesy and full of flavor!
Gregory Michael
For people who enjoy Italian food, and do not know how to prepare a basic marinara sauce, then by all means, purchase a high quality jar of Rao’s,
Batalli’s, or Trader Joe’s and follow this recipe. It is guaranteed you will end
up with a great dish, and certainly something better than the Olive Garden,
Carabba’s or the likes! Nicely written and well illustrated! 5-stars
Thank you Gregory, glad you feel this recipe is worthy of 5 stars :) DeLallo’s marinara is my favorite, it tastes the most like homemade to me.
Nicole
This looks Awesome! I love a good baked pasta dish.