Name: Baked Sausage Rigatoni Casserole Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound rigatoni pasta; 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; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 2 tablespoons fresh parsley, chopped (half for cheese mixture); 3 cups shredded mozzarella cheese, divided; 2 tablespoons fresh parsley, chopped (remaining for garnish)

There’s something irresistibly comforting about a hearty pasta bake bubbling with melted cheese and savory sausage. This Baked Sausage Rigatoni Casserole Recipe is exactly that—perfect for cozy nights when you want a dish that feels like a warm hug from the oven.

A white oval baking dish filled with baked pasta layers starting with a deep red tomato sauce at the bottom, topped with large pale yellow rigatoni pasta standing upright in places, covered by a thick layer of melted golden and light brown cheese with a slightly crispy texture, sprinkled with small green parsley pieces and red chili flakes. The dish sits on a wooden board next to a white round bowl of chopped green herbs and a small white bowl of red chili flakes, with stacked white plates and a wooden spatula on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Sausage Rigatoni Casserole Recipe
Top Tip
How to Serve Baked Sausage Rigatoni Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Sausage Rigatoni Casserole Recipe

Why You'll Love This Recipe

From the first time I made this casserole, I knew it wasn’t going to be a one-off. It’s rich, flavorful, and comes together in a way that feels fancy without fuss. Plus, everyone raves about how creamy and satisfying it is!

Comforting Layers: This dish stacks rustic sausage sauce, creamy ricotta, and gooey mozzarella for a perfect balance every time.
Simple Prep: You can multitask cooking pasta and sauce simultaneously, making it feel less like a chore.
Customizable: Whether you want it mild or with a spicy kick, you control the heat and flavors easily.
Make-Ahead Friendly: Prepare in advance, store, or freeze—it reheats beautifully without losing its charm.

Ingredients & Why They Work

Every ingredient here plays a starring role—from the rigatoni’s tube shape that traps sauce perfectly to the combination of cheeses that adds creaminess and tang. Let’s break down why these come together so well.

Flat lay of rigatoni pasta scattered neatly, a small white bowl of golden olive oil, a natural Italian sausage link, a fresh shallot with its papery skin intact, several unpeeled garlic cloves, a small white bowl filled with thick vibrant red tomato paste, a simple white bowl heaped with bright crushed tomatoes, another white bowl containing smooth tomato sauce, a small white bowl holding deep red dry red wine, a small white bowl of mixed dried Italian herbs, a tiny white bowl with crushed red pepper flakes, a small white bowl of coarse salt, a small white bowl of ground black pepper, a white ceramic bowl brimming with soft ricotta cheese, a small white bowl filled with finely grated Parmesan, one large whole egg with a clean shell, a white bowl holding shredded mozzarella cheese, and two fresh parsley sprigs laid symmetrically—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni pasta: Its ridged surface and hollow centers hold onto chunky sausage sauce and cheese layers beautifully.
Olive oil: Adds a subtle fruity undertone and helps brown the sausage evenly.
Italian sausage: Brings hearty, spicy depth; use mild or spicy depending on your taste.
Shallot: Offers a mild onion flavor—less sharp than regular onions and blends seamlessly into the sauce.
Garlic: Classic aromatic that enhances richness.
Tomato paste: Concentrates tomato flavor and adds a slight sweetness and umami.
Crushed tomatoes & tomato sauce: Provide a balanced base—crushed tomatoes give texture, while sauce adds smoothness.
Dry red wine or beef stock: Adds complexity and depth; wine gives acidity and richness.
Dried Italian seasoning: Perfect blend of herbs for an herby finish.
Crushed red pepper flakes: Optional, but they give just the right amount of heat that wakes up the whole dish.
Salt & black pepper: Essential to bring all the flavors forward.
Ricotta cheese: Adds creaminess and softness, balancing the acidity of tomatoes.
Grated Parmesan cheese: Delivers sharp, nutty flavor that cuts through richness.
Egg: Binds the ricotta mixture for a stable, creamy layer.
Shredded mozzarella cheese: Melts beautifully and creates that gooey, bubbly top everyone loves.
Fresh parsley: Adds a fresh, vibrant note to finish the dish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love tinkering with this casserole depending on the occasion. Don’t hesitate to adjust the seasonings or swap out ingredients to suit your mood or pantry staples.

Variation: I’ve made it with turkey sausage for a leaner version—it still works beautifully and keeps all that cozy flavor.
Heat Level: Crushed red pepper flakes can be dialed up or down—sometimes, I add jalapeños for a firmer spicy zip.
Cheese Swap: Feeling adventurous? Try adding smoked provolone instead of mozzarella for a smoky depth.
Veggie Boost: Throw in sautéed mushrooms or spinach to sneak in some greens without compromising texture.

Step-by-Step: How I Make Baked Sausage Rigatoni Casserole Recipe

The image shows a white ceramic baking dish filled with baked pasta. The dish has two main visible layers: a bottom layer of chunky red tomato sauce mixed with ground meat and rigatoni pasta in a thick, rich texture, and a top layer of melted golden-brown cheese with slight crispy spots and bits of chopped green herbs sprinkled over it. A wooden spoon is lifting a portion of this baked pasta, showing the layers clearly with some cheese stretching slightly. The dish rests on a white marbled surface with a small part of a white plate nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Pasta to Al Dente Perfection

Fill a large pot with water, salt it generously, and bring it to a boil. Add the rigatoni and cook according to the package’s instructions until al dente—firm but not crunchy. Drain well and set aside. While your pasta is cooking, it’s a great time to start the sauce.

Step 2: Brown the Sausage and Build Flavor

Heat olive oil in a deep skillet over medium heat. Add the Italian sausage, breaking it up with a spoon as it browns. This step is key for rich flavor—don’t rush it! Once mostly cooked, toss in the diced shallot and minced garlic. Stir well and let everything soften.

Step 3: Add Tomato Paste and Simmer Sauce

Stir in the tomato paste until it’s fully blended with the sausage mixture—this concentrates the tomato flavor nicely. Then add the crushed tomatoes, tomato sauce, red wine (or beef stock), Italian seasoning, and crushed red pepper flakes. Bring to a gentle simmer and cook uncovered for about 18 to 20 minutes, stirring occasionally, until thickened. Season with salt and pepper at the end.

Step 4: Prepare the Ricotta Mixture

In a bowl, combine ricotta cheese, grated Parmesan, a beaten egg, and half the chopped parsley. This mixture adds luscious creaminess and helps the casserole hold its shape when baked. Stir until smooth and set aside.

Step 5: Layer It Up in Your Casserole Dish

Preheat your oven to 375°F and spray a 9×13-inch casserole dish with cooking spray. Start with a layer of the meat sauce at the bottom, then half the pasta. Dot half the ricotta mixture over the pasta in spoonfuls and spread it lightly. Add another layer of sauce, then half the shredded mozzarella. Repeat layering with the remaining pasta, ricotta mix, sauce, and finish with mozzarella cheese on top.

Step 6: Bake Until Bubbling and Golden

Place the casserole on a baking sheet (to catch any drips) and cover with aluminum foil. Bake for 20 minutes, then remove the foil and bake another 10-15 minutes until bubbly and the top is golden brown. Let it rest for a few minutes before sprinkling the remaining fresh parsley on top.

Top Tip

When I first made this dish, I learned a few things that made all the difference to its success. Here are the tips that helped me nail perfect layers and flavor each time.

Don’t Overcook Pasta: Cooking rigatoni just to al dente prevents mushiness after baking—trust me, texture matters.
Brown Sausage Well: Developing a good sear on the sausage adds flavor depth—avoid steaming by keeping your pan hot enough.
Simmer Sauce Low & Slow: This step thickens the sauce and blends flavors—rushing it leads to watery casserole layers.
Let It Rest After Baking: Give the casserole 5-10 minutes to set up before slicing to avoid a messy plate.

How to Serve Baked Sausage Rigatoni Casserole Recipe

baked sausage rigatoni - Serving Suggestion

Garnishes

I always finish this with freshly chopped parsley—it adds a burst of color and a light, fresh bite that cuts through the richness perfectly. Sometimes, a sprinkle of extra Parmesan at the table makes it feel extra special.

Side Dishes

This casserole pairs wonderfully with a crisp, simple green salad dressed in lemon vinaigrette or some roasted Brussels sprouts for a bit of crunch and earthiness. Garlic bread or a rustic baguette also rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I like serving this in individual ramekins for a personalized touch or layering it in a deep dish and topping with fresh basil leaves. It’s surprisingly elegant for a casual pasta bake!

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with plastic wrap or transfer them into an airtight container. The flavors tend to meld overnight, making it even tastier the next day. Store in the fridge for up to 4 days.

Freezing

This casserole freezes like a dream. I usually prepare it fully, then freeze either before baking or after it has cooled post-bake. Just thaw in the fridge overnight and reheat gently in the oven.

Reheating

To keep it from drying out, I cover the casserole with foil and heat at 350°F until warmed through. I remove the foil in the last 5 minutes to revive that golden top. Microwaving works for quick meals but may make the pasta softer.

Frequently Asked Questions:

Can I use a different pasta shape for this casserole?

Absolutely! While rigatoni is great at holding the sauce with its ridged, tubular shape, other sturdy pastas like penne or ziti work well too.

How spicy is this Baked Sausage Rigatoni Casserole Recipe?

The spice level depends on the sausage you use and the amount of crushed red pepper flakes. For a milder dish, use sweet Italian sausage and reduce or omit the red pepper flakes.

Can I make this Baked Sausage Rigatoni Casserole Recipe vegetarian?

You can! Swap the Italian sausage for plant-based sausage or sautéed mushrooms and add extra herbs for depth. The cheese and tomato sauce still deliver rich flavor and creamy texture.

What’s the best way to reheat leftovers?

Oven reheating covered with foil at 350°F keeps the pasta moist and helps the cheese melt evenly. Remove foil toward the end for a bubbly top. Microwaving works for quick reheats but may affect texture.

Final Thoughts

This Baked Sausage Rigatoni Casserole Recipe has become one of those dishes I eagerly turn to when I want to impress without stress. The layers of flavors, the cozy texture, and the happy smiles around the table all make it totally worth the time in the kitchen. I’m confident you’ll find yourself making it again and again, just like I do!