Why You Will Love This Rigatoni Bake
Here are some reasons why you will love this unique and delicious dish: Maximum Flavor with Minimal Effort: The flavorful meat sauce is a breeze to make by starting with a premade store-bought pasta sauce and adding your spin. The combination of Boursin cheese, fresh basil, and buttery breadcrumbs gives this dish a restaurant-quality taste. Ultimate Comfort Food: Baked pasta dishes like this rigatoni bake epitomize cozy, satisfying comfort food that warms you from the inside out. The gooey melted cheese, tender pasta, and rich sauce create an indulgent and delicious meal. Convenient Make-Ahead Dish: This is a great make-ahead meal that can be prepped in advance for holidays, potlucks, or to freeze for later. The flavors meld together beautifully when assembled ahead of time. Crowd-Pleasing Favorite: With its irresistible blend of flavors from the sausage, herbs, creamy sauce, and cheeses, this dish is sure to be a hit with the whole family. It's an easy recipe that makes enough to feed a large group or have leftovers. Versatile and Customizable: You can easily add your favorite vegetables, swap out the protein, or experiment with different cheese combinations to make it your own.INGREDIENTS
Here’s everything you need for this savory sensation:- Rigatoni: This tubular pasta shape is perfect for capturing the rich, creamy sauce and holding pockets of melted cheese.
- Sweet Italian Chicken Sausage: Providing a savory, meaty base, the chicken sausage adds depth of flavor and a touch of sweetness to the dish.
- Onion and Garlic: These aromatic vegetables create a flavorful foundation for the sauce, adding warmth and complexity.
- Oregano, Thyme, and Red Pepper Flakes: This trio of herbs and spices infuses the dish with classic Italian flavors, balancing earthiness, warmth, and a subtle kick of heat.
- Crushed Tomatoes: The star of the sauce, crushed tomatoes provide a rich, tangy base that coats the pasta and melds with the other ingredients.
- Heavy Cream: Adding a velvety richness and creaminess to the sauce, the heavy cream creates an indulgent and luscious texture.
- Mozzarella Cheese: Both shredded and fresh mozzarella are used, providing a gooey, melted cheese factor and pockets of creamy, stringy goodness throughout the dish.
- Ricotta Cheese: Dollops of creamy ricotta add a tangy, slightly sweet note and a delightful contrast in texture.
- Fresh Pesto: A vibrant and herbaceous addition, the fresh pesto brings a burst of flavor and a pop of color to the dish.
- Fresh Basil: Used as a garnish, fresh basil leaves add a bright, aromatic finish and complement the Italian flavors.
How To Make Make Baked Rigatoni Recipe
Making this dish couldn’t be easier: Step1.Preheat your oven to 350°F (175°C). Step2.Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside. Step3.In a large skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up into crumbles as it browns. Drain any excess fat. Step4.Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onions are translucent and fragrant. Step5.Pour in the jar of marinara sauce and stir to combine. Season with dried oregano, dried thyme, and red pepper flakes. Let the sauce simmer for 5-7 minutes to allow the flavors to meld. Step6.In a large bowl, combine the cooked rigatoni, meat sauce, shredded mozzarella, and ricotta cheese. Mix well until everything is evenly incorporated. Step7.Transfer the rigatoni mixture to a 9x13-inch baking dish or a large oven-safe casserole dish. Spread it out in an even layer. Step8.Top the rigatoni with fresh mozzarella pieces and dollops of pesto, distributing them evenly over the top. Step9.Cover the baking dish with aluminum foil and bake for 15 minutes. Step10.Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted and bubbling. Step11.Remove the baked rigatoni from the oven and let it cool for 5-10 minutes before serving. Step12.Garnish with fresh basil leaves and serve hot, optionally with garlic bread or a side salad.Tips For The Best Rigatoni Pasta
By following these tips, you'll be well on your way to creating a rigatoni bake that's sure to impress your family and friends.- Cook the pasta al dente: Be sure to cook the rigatoni until it's just shy of being fully cooked. It will continue to cook in the oven, and you don't want mushy, overcooked pasta in your final dish.
- Brown the sausage well: Take the time to let the sausage brown properly in the skillet. Those browned bits will add incredible depth of flavor to the sauce.
- Don't skimp on the aromatics: The combination of onions, garlic, and herbs is what gives this dish its irresistible aroma and flavor. Be generous with these ingredients.
- Use high-quality ingredients: Opt for high-quality crushed tomatoes, fresh mozzarella, and a good-quality pesto. The better the ingredients, the better the final dish will taste.
- Garnish generously: Don't forget to garnish with fresh basil leaves or even a drizzle of extra pesto or olive oil for added flavor and visual appeal.
- Experiment with variations: Feel free to add your favorite vegetables, swap out the protein, or try different cheese combinations to make this dish your own.
How To Store
Storing: Leftover rigatoni bake can be stored in an airtight container in the refrigerator for up to 4 days. To maximize freshness, it's best to store the sauce and pasta separately, and only combine portions when reheating. Freezing: Allow the baked dish to cool completely. Portion the rigatoni bake into individual servings or family-sized portions in freezer-safe containers or aluminum foil pans. Cover tightly with a lid or aluminum foil. Label with the name and date. Freeze for up to 3 months. Reheating: Preheat your oven to 375°F (190°C). Transfer the frozen rigatoni bake to an oven-safe dish. Cover with aluminum foil and bake for 45-60 minutes, or until heated through. Remove the foil for the last 10-15 minutes to crisp up the top.
Rigatoni Bake
Did you like the recipe?
Click on a star to rate it!
Ingredients
- 14 oz 400g rigatoni pasta
- 14 oz 400g sweet Italian chicken sausage, casings removed
- 1 medium onion roughly chopped (around 1 cup)
- 4 cloves garlic chopped
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 28 oz 800g crushed tomatoes
- ½ cup 120ml heavy cream
- 1 ½ cups 150g shredded mozzarella cheese
- 1 cup 150g fresh mozzarella, cut into bite-sized pieces
- 1 cup 250g ricotta cheese
- ½ cup 120g fresh pesto
- Fresh basil for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the sausage, onion, oregano, thyme, and red pepper flakes over medium heat for about 10 minutes, breaking up the sausage as it browns.
- Add the garlic and sauté for 30 seconds. Then, add the crushed tomatoes and heavy cream. Simmer for 10 minutes, seasoning with salt and pepper to taste.
- In a large bowl, combine the cooked rigatoni, sausage mixture, and shredded mozzarella. Mix well.
- Transfer the mixture to a large baking dish. Top with fresh mozzarella pieces, dollops of ricotta, and spoonfuls of pesto.
- Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes or until bubbly and golden brown.
- Garnish with fresh basil before serving.
Notes
- For a vegetarian option, omit the sausage and add sautéed mushrooms or roasted vegetables.
- Adjust the amount of red pepper flakes to your desired level of heat.
- Use your favorite store-bought or homemade pesto.
- Let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
Sarah says
Turned out better than I expected. Highly recommend!
Anya says
Thank you so much for your kind words!