Description
This Baked Rigatoni and Sausage Casserole is a comforting Italian-inspired dish featuring al dente rigatoni pasta baked in a rich tomato and sausage sauce layered with creamy ricotta, Parmesan, and melted mozzarella cheese. It's perfect for a hearty family meal or gathering, delivering bold flavors and a satisfying texture.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (1 can)
- 14 ounces tomato sauce (1 can)
- 1/2 cup dry red wine or beef stock
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
Topping
- 3 cups shredded mozzarella cheese, divided
- Remaining 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Salt a large pot of boiling water and cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set it aside. You can start making the sauce while the pasta is cooking.
- Brown the Sausage: Heat olive oil in a deep skillet over medium heat. Add the Italian sausage and cook it, breaking it up into small pieces until browned and mostly cooked through.
- Sauté Aromatics and Add Tomato Paste: Add finely diced shallot and minced garlic to the skillet with the sausage. Stir in the tomato paste and cook until it’s fully integrated with the meat mixture.
- Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, and red wine or beef stock. Stir in dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Mix well and bring the sauce to a low simmer. Cook uncovered for about 20 minutes until thickened.
- Prepare the Cheese Mixture: In a separate bowl, combine ricotta cheese, grated Parmesan, egg, and half of the chopped parsley. Mix thoroughly until smooth.
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F. Lightly grease a 9x13 inch casserole dish with cooking spray. Start assembling the casserole by spooning some sauce onto the bottom of the dish.
- Layer the Casserole: Add half of the cooked pasta over the sauce. Drop spoonfuls of half the ricotta cheese mixture evenly across the pasta. Spoon over more sauce and sprinkle with half of the shredded mozzarella cheese. Repeat the layering with remaining pasta, ricotta mixture, sauce, and finish with the remaining mozzarella cheese on top.
- Bake: Place the casserole dish on a baking sheet and cover tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Garnish: Let the casserole rest for a few minutes before serving. Sprinkle the remaining fresh parsley on top for garnish and added freshness.
Notes
- Use dry red wine for richer flavor or beef stock as a non-alcoholic alternative.
- Ensure pasta is cooked al dente since it will bake further in the oven, preventing it from becoming mushy.
- Substitute Italian sausage with vegetarian sausage for a meatless option, but note this changes the flavor profile.
- Use whole milk ricotta for creamier texture; part-skim ricotta can be used for lower fat.
- Covering the casserole during baking helps retain moisture and allows cheese to melt evenly.
- Letting the casserole rest before serving helps it set and makes it easier to slice.
- Nutrition estimates are based on 8 servings; adjust accordingly based on portion size and specific ingredient brands.
Nutrition
- Serving Size: 1 serving (1/8th of casserole)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
