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Baked rigatoni
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Baked Rigatoni

A cozy, cheesy baked pasta that comes together easily, feeds a crowd or a weeknight table, and feels just right for company without any extra effort.

Serves 8

Anchor mealRigatoniTomato sauceMozzarella
Ingredients
SAUCE
1-2 tbl olive oil
1 pound rigatoni
1 pound spicy Italian sausage
1 white or yellow diced onion
5 cloves minced garlic
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
SEASONINGS
1 tbl Italian seasoning
1 tbl oregano
½ tsp red pepper flakes (optional)
2 tsp salt plus more for pasta water
FINSHERS
1 cup heavy cream
2 ½ cups shredded mozzarella cheese
½ cup grated parmesan
1 tsp Italian seasoning
Method
  1. 1Preheat the oven to 350 degrees and bring a pot of salted water to a boil.
  2. 2Brown the sausage in a large pot over medium-high heat, breaking it into large chunks.
  3. 3Add the onion, reduce heat to low, and cook for 2 to 3 minutes.
  4. 4Add the garlic, crushed tomatoes, tomato sauce, and seasonings. Stir and simmer on low for at least 10 minutes.
  5. 5Cook the pasta just shy of done, then drain.
  6. 6Turn off the heat and stir the cream into the sauce. Taste and adjust salt.
  7. 7Add the pasta along with 1½ cups mozzarella and ¼ cup parmesan. Stir to combine.
  8. 8Transfer to a large baking dish.
  9. 9Top with the remaining cheese and a sprinkle of Italian seasoning.
  10. 10Bake for 30 minutes, then broil for 2 to 3 minutes until bubbly and golden.
  11. 11Let it cool slightly before serving. Straight from the oven, it is lava… delicious cheesy, spicy, creamy lava.
Notes
  • You can bake this in different ways depending on what you want. A sheet pan gives you more crispy edges, or split it into two smaller dishes and freeze one for later. Most of the time, I just use the biggest dish I have and pour it all in.
Swaps
  • Use ground turkey instead of sausage for all your friends who don't eat pork.
Use It Again
  • Before baking, split half the rigatoni into two smaller dishes and add cheese. Freeze one for later. Each dish now serves four.
  • Pack leftovers for lunch.
  • Lucky "Pick-It" night winner.
Pairs Well With

Roasted Broccoli and Crispy Chickpea Caesar Salad

View recipe

Chopped Garden Salad

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