Baked Rigatoni with Sausage

This is a straightforward baked pasta that gets its flavor from Italian sausage and marinara, no pretense required.

Rigatoni’s hollow tubes actually matter here—they trap sauce inside every bite instead of just coating the outside like you’d get with penne.

The whole thing comes together in 45 minutes, spends 30 minutes in the oven, and feeds a crowd without keeping you in the kitchen all afternoon.

Why You’ll Love It

• Sausage does the heavy lifting, so you skip extra seasoning steps
• Rigatoni holds sauce better than smaller shapes
• Baked, not stovetop—less stirring, less mess
• Freezer-friendly and easy to scale
• Works for weeknight dinners or feeding guests

Ingredients

1 lb hot or sweet Italian sausage (casings removed), 1 lb rigatoni, 1 jar (24 oz) marinara sauce, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 4 cloves garlic (minced), 1 tsp Italian seasoning, fresh basil (optional), ricotta dollops for serving (optional)

Steps

Prep

Preheat your oven to 375F.

Mince the garlic and remove the sausage casings if they haven’t been removed already.

Build the Sauce

Heat a large skillet over medium-high heat and add the sausage, breaking it into small crumbles as it browns—takes about 5 to 7 minutes total.

Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the marinara sauce and add the Italian seasoning, then simmer for 5 minutes.

Cook the Pasta

Bring a pot of salted water to a boil and cook the rigatoni for 2 minutes less than the package directions—you want it just under al dente because it finishes cooking in the oven.

Drain the pasta (don’t rinse it) and set aside.

Assemble and Bake

Combine the drained pasta with the sausage and sauce in a large bowl, then transfer everything to a 9×13 baking dish.

Top with the shredded mozzarella and grated Parmesan, spreading evenly.

Cover the dish with foil and bake at 375F for 20 minutes, then remove the foil and bake uncovered for another 10 minutes until the cheese is melted and lightly golden.

Let it rest for 5 minutes before serving.

Helpful Tips and Substitutions

Use hot sausage if you like heat, or go sweet for a milder dish—both work equally well.

Marinara from a jar is fine here; there’s no benefit to making it from scratch.

If you prefer a ricotta layer like in baked ziti, dollop it on top before the mozzarella and Parmesan—but it’s not necessary, and the sausage flavor carries without it.

Fresh basil scattered on top right before serving adds brightness, but dried Italian seasoning in the sauce is enough if that’s what you have.

A good 9×13 baking dish makes handling easier and ensures even heating.

Serving Ideas

Serve with a simple green salad and garlic bread on the side.

Add a dollop of fresh ricotta on individual bowls if you want richness without baking it in.

Pair with a straightforward red wine—nothing complex needed.

Leftover portions reheat well, either in the oven or on the stovetop with a splash of water to loosen the sauce.

Make-Ahead and Storage

Assemble the full dish (before baking), cover it tightly, and refrigerate for up to 24 hours—just add 10 minutes to the covered baking time if baking from cold.

Freeze the unbaked assembled dish for up to 3 months; thaw overnight in the refrigerator before baking.

Leftovers keep in an airtight container in the refrigerator for 4 days.

Reheat covered at 325F until warmed through, or use the microwave in short bursts for individual portions.

Final Notes

This recipe differs from crockpot ground beef bean chili in every obvious way—different protein, different cooking method, different occasion—but both are built on the idea of minimal fuss and maximum flavor.

Stock your pantry with quality Italian sausage, marinara sauce in bulk, and shredded mozzarella, and you can have this on the table without any planning.

Make it, serve it, clean up and move on—that’s the entire philosophy here.