Description
This Baked Rigatoni and Sausage Casserole is a hearty and flavorful Italian-inspired dish featuring rigatoni pasta, savory Italian sausage, rich tomato sauce, and layers of creamy ricotta and melted mozzarella cheese. Perfect for a comforting family meal, this casserole combines tender pasta cooked al dente with a robust homemade sauce and a cheesy baked topping, creating a deliciously satisfying dinner.
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 (half for cheese mixture)
Topping
- 3 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped (remaining for garnish)
Instructions
- Cook Pasta: Salt a large pot of boiling water and cook the rigatoni pasta until al dente according to package instructions. Drain the pasta and set aside while preparing the sauce.
- Brown Sausage: Heat olive oil in a deep skillet over medium heat. Add Italian sausage and cook until browned, breaking it up into smaller pieces as it cooks.
- Sauté Aromatics: Add diced shallot and minced garlic to the skillet with the sausage. Stir in tomato paste and cook until it is fully blended with the meat.
- Prepare Sauce: Add crushed tomatoes, tomato sauce, red wine, dried Italian seasoning, and crushed red pepper flakes. Stir well and bring the mixture to a low simmer. Cook for 20 minutes until the sauce thickens. Season with salt and black pepper to taste.
- Mix Cheese Filling: In a bowl, combine ricotta cheese, grated Parmesan, egg, and half of the chopped fresh parsley. Mix until smooth and well blended.
- Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Spray a 9×13 inch casserole dish with cooking spray. Spread a layer of sauce on the bottom of the dish.
- Layer Casserole: Add half of the cooked rigatoni over the sauce. Top with half of the ricotta cheese mixture in dollops. Spoon more sauce over the pasta, then sprinkle with half the shredded mozzarella cheese. Repeat the layering with the remaining pasta, ricotta mixture, and end with a final layer of sauce and the remaining mozzarella cheese.
- Bake Covered: Place the casserole dish on a baking sheet and cover tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes or until the cheese is melted, bubbly, and golden brown.
- Rest and Garnish: Allow the casserole to rest for a few minutes after baking. Garnish with the remaining chopped fresh parsley before serving.
Notes
- Use dry red wine for richer flavor or substitute with beef stock if preferred or for non-alcoholic version.
- Cooking the pasta al dente helps prevent it from becoming too soft after baking.
- If you prefer a spicier casserole, increase the crushed red pepper flakes slightly.
- This recipe yields 8 servings; nutritional information is an estimate and can vary based on ingredient brands.
- Allow the casserole to rest after baking to help it set and make serving easier.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
