Cheesy Baked Rigatoni with Italian Sausage

Some nights just call for cheesy baked rigatoni, and this version with Italian sausage has been a go-to in our house for years. It’s everything I want in a baked pasta: rigatoni tossed in marinara, layered with creamy ricotta, melty mozzarella, and savory sausage, then baked until golden and bubbly on top. It’s comforting, crowd-pleasing, and honestly hard to wait for once it comes out of the oven.

This is the kind of dinner I make when things are busy but I still want something everyone’s excited about (as you can see in this dinner party video). It’s perfect for entertaining, meal prep, or a cozy weeknight, and pairs well with a simple salad or crusty bread… or just a fork straight from the baking dish (no judgment here!).

Below, I’ll walk you through exactly how to make this cheesy baked rigatoni step by step, plus tips for layering, make-ahead prep, and getting that perfectly golden, bubbly top every time.

Pro Tip: For the best texture, slightly undercook the rigatoni and let the baked pasta rest for 10 minutes before serving. This helps everything set while staying perfectly saucy.

How To Make Cheesy Baked Rigatoni with Italian Sausage

Here’s a video of exactly how to make Cheesy Baked Rigatoni with Italian Sausage! For another delicious dish, check out my Easy Cheesy Stuffed Shells recipe.

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Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 6 to 8

Ingredients

• 1 ¼ cups ricotta cheese
• 2 tablespoons finely chopped fresh parsley, plus more for garnish
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 (16-ounce) box Rigatoni (I love Barilla Al Bronzo)
• 2 tablespoons extra-virgin olive oil
• 1 pound sweet Italian sausage, casings removed
• ½ large yellow onion, finely chopped
• 4 medium cloves garlic, grated or finely chopped
• 1 teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes
• ¼ cup red wine (such as Cabernet Sauvignon)
• 1 (24 ounce) jar marinara sauce
• 2 cups freshly grated low-moisture mozzarella cheese
• 1 cup freshly grated Parmigiano-Reggiano, divided

Step-By-Step Recipe Method

1. Preheat the oven to 375°.
2. In a medium mixing bowl, add ricotta, fresh parsley, and salt and pepper to taste. Set aside.
3. In a large pot of generously salted boiling water, cook the pasta until al dente according to package instructions. Be sure to reserve 1/4 cup pasta water.
4. Meanwhile, in a dutch oven or heavy bottomed pot over medium-high heat, add olive oil. Once shimmering, add the sweet Italian sausage. Cook, breaking large pieces up with a wooden spoon, until browned, 7 to 8 minutes.
5. Add the onions, stir to combine, and cook until translucent, 3 to 5 minutes. Add the garlic, dried basil, and crushed red pepper. Cook, stirring constantly, until fragrant, 1 to 2 minutes.
6. Deglaze with a splash of red wine, scarping up any browned bits from the bottom of the pot. Add the marinara sauce, stire to combine, and season with salt and pepper to taste. Simmer until the flavors meld, 5 to 8 minutes.
7. Once pasta is al dente, transfer directly into the marinara sauce, stir to combine, and remove from the heat.
8. Add in ½ cup of the Parmigiano-Reggiano cheese and a splash of the reserved pasta water. Stir to combine until well coated.
9. In a 9×13-inch baking dish, layer half of the saucy rigatoni mixture, dollop half of the ricotta mixture, sprinkle half of the mozzarella cheese and half of the remaining parmesan cheese. Repeat this process once more and transfer to the oven.
10. Bake until the cheese is bubbly and golden, 25 to 30 minutes. Garnish with parsley and serve immediately.

Frequently Asked Questions

Can I make baked rigatoni ahead of time?

Definitely! You can assemble the baked rigatoni up to a day in advance. Just cover it tightly and store it in the refrigerator until you’re ready to bake. When it’s time, let it sit at room temperature for about 20 minutes, then bake as directed (you may need to add a few extra minutes to ensure it’s heated through). It’s a great option for entertaining or busy weeknights when you want dinner ready with minimal effort.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually get even better as it sits! To reheat, warm individual portions in the microwave or cover and reheat in the oven until heated through. If it looks a little dry, a splash of marinara or water will bring it right back to life.

Are there any variations or substitutions I can make in this recipe?

Yes, this recipe is very flexible! You can swap the sweet Italian sausage for spicy sausage, ground beef, or even ground turkey if you prefer. If you’re not a fan of ricotta, cottage cheese or mascarpone work well, too. You can also add sautéed veggies like spinach, mushrooms, or zucchini, or use a different short pasta if that’s what you have on hand. It’s a great base recipe to make your own.

What to Serve with Cheesy Baked Rigatoni

Cheesy baked rigatoni pairs really well with simple sides that balance out all that richness. I love serving it with a crisp green salad tossed in a light vinaigrette (something like my Little Gem Salad), some garlicky sautéed greens, or roasted vegetables. A loaf of warm, crusty bread or garlic bread is always a good idea too! It’s perfect for scooping up any extra sauce. Keep it easy and let the pasta be the star of the meal.