Sweet Italian sausage, roasted red bell peppers and thick layers of cheese make this easy baked rigatoni pasta recipe a family favorite.
This post is in partnership with DeLallo Foods
Crusty and melty. Officially these descriptions are opposites. But not when you’re talking baked pasta, because then they go hand in hand. If there’s one thing better than pasta and sausage it’s pasta and sausage with melty layers of cheese baked through and crisped and crusted on top.
Talk about the ultimate cheese pull.
This sausage and cheese baked rigatoni is one that’s destined to become a family favorite, not just because it tastes incredible to everyone who eats it, but also because the cook in the kitchen is one happy chef because since the recipe is so easy to pull together thanks to a stash of DeLallo ingredients in the pantry.
Once again this year I’ve partnered with DeLallo Foods to create easy, family-friendly recipes, and I gotta say, they’re all winners through and through. Creating recipes using DeLallo products is honestly one of the most fun parts of this job.
DeLallo has such a wide variety of high quality products to fill the pantry, it makes cooking for any of night of the week a whole lot simpler than one would expect.
What’s in This Baked Rigatoni Recipe?
This recipe uses DeLallo’s jarred pomodoro fresco marinara (you could choose one of their other flavors if you’d prefer), roasted red bell peppers, and obviously rigatoni noodles. DeLallo’s pasta is my favorite because its made with semolina pasta to create a toothy bite. The key to baked pasta is to undercook it when boiling it in the pasta water so it doesn’t get mushy as it bakes in the sauce.
Rigatoni is perfect for a chunky sausage sauce like this because the sausage sticks in all the nooks and crannies of the pasta. For this recipe, I used sweet Italian sausage and then gave it even a little more Italian oomph by cooking it with an extra dose of fennel seeds. The sauce gets a sweet bite with the addition of roasted red bell peppers.
Ah. Now that’s that way I like it.
Ricotta, Parmesan and provolone give this pasta it’s cheesy bite. Provolone gives an even better cheese pull than mozzarella and totally delivers in this recipe.
How to Make Baked Rigatoni
To make this Italian sausage pasta bake, you’ll first need to brown the sausage in a large saucepan alongside the fennel seeds. Throw in the onion and continue cooking until the onion is tender. Add the roasted red peppers and the marinara sauce and cook until warmed through.
In a separate bowl, stir together the ricotta, Parmesan, and fresh parsley. Spoon half the rigatoni mixture into a large baking dish, then dollop half the ricotta mixture over top. Layer a few slices of Provolone over the ricotta, then repeat this process once more.
Bake the sausage rigatoni until golden on top and the cheese is bubbly.
Can I Use Another Ground Meat in This Baked Rigatoni?
Yes, but just keep in mind that if you use something other than Italian sausage in this recipe your dish won’t taste the same as mine. However, ground turkey, hamburger, or plain sausage can be used in place of the Italian sausage if desired.
Can I Add Other Veggies Into This Pasta Bake?
Most definitely! Garlic, mushrooms, and spinach would all be lovely additions to this sausage pasta bake. Just be careful not to add too many additional ingredients, otherwise your baked rigatoni won’t fit in one pan.
Can I Use Another Type of Pasta?
Yes, any short, sturdy pasta will work in this sausage pasta bake. Think: penne, macaroni, and so on.
Can I Prep and Freeze This Baked Rigatoni for Later?
I haven’t frozen this Italian sausage pasta bake yet, but I believe it would work. You’d want to assemble it and then freeze before baking. When you’re ready to enjoy it, bake straight from the freezer at 350 degrees F for about 90 minutes.
What to Serve with Baked Rigatoni
While this sausage rigatoni bakes, you can whip up a simple side dish to accompany it. Here are a few sides that’d complement this dish perfectly:
- Arugula Salad with Shaved Parmesan
- Beet, Carrot, and Pomegranate Salad
- Burrata and Heirloom Tomato Caprese Salad
- Chicken Caesar Salad
- Easy Green Beans with Brown Butter Almondine
- Grilled Asparagus
- Roasted Brussels Sprouts with Pancetta
Tips for Making Baked Rigatoni
For the best flavor, use whole fat ricotta and Provolone cheese in this baked rigatoni. The lower fat cheeses don’t hold a candle to the real deal.
I prefer using sweet Italian sausage in this sausage pasta bake, but you’re welcome to use hot Italian sausage if that’s what your family prefers.
I used a deeper casserole dish for my version of this easy pasta bake, but if you use a shallower baking pan, you’ll want to add a few additional slices of provolone than what I call for in the recipe so that the whole top is covered in cheesy goodness.
Want to see how to make this easy pasta bake? Check out the video below!
More Easy Pasta Recipes You’ll Love
- Shrimp Scampi Pasta
- Fresh Tomato and Ricotta Whole Wheat Pasta
- Skillet Cauliflower Mac and Cheese
- Pasta with Turkey Sausage and Peas
- Homemade Pesto Pasta
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Sausage and Cheese Baked Rigatoni
Ingredients
- Extra virgin olive oil
- 1 pound ground sweet Italian sausage
- 1 tablespoon fennel seeds
- 1 small onion chopped
- 1 12 ounce jar DeLallo roasted red bell peppers
- 1 25 ounce jar DeLallo Pomodoro Fresco marinara sauce
- 1 16 ounce package DeLallo rigatoni
- 15 ounces ricotta cheese
- 8 ounces grated parmesan cheese
- ¼ cup Italian flat leaf parsley chopped
- 6-8 slices provolone cheese
Instructions
- Preheat the oven to 375 degrees F. Prepare a 2 ½ or 3 quart baking dish with a drizzle of the olive oil.
- In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.
- Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.
- In a large bowl stir together the ricotta cheese, parmesan and parsley.
- Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.
Nutrition
But Wait, There’s More
Looking for more dinner inspiration? Here’s a few to whet your whistle.
Linguine and Zucchini Noodles with Shrimp
Baked Turkey Meatballs with Creamy Polenta and Marinara
Cheesy Chicken and Broccoli Whole Wheat Pasta
One-Pan Chicken with Creamy Sun Dried Tomato Pesto Sauce
Thanks for stopping by and I hope this recipe gets you in the kitchen to make something good.
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This post is in partnership with DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
I’d like to make this but my son is allergic to peppers…it seems like they are a key ingredient here – any suggestions for an alternative?
Hi! You could easily sub sun-dried tomatoes. Hope that helps!
Great recipe exactly as written. The second time I made it, I added a layer (12 oz.) of pre-cooked sliced Italian sweet sausage on top of the 1lb of ground already in there plus 2 teaspoons of Italian seasoning to the cheese mixture. The results were also great, just a little heartier. Anyway, this one is definitely a keeper. Thanks for posting it!
Happy to hear you enjoyed Joel!
Quite tasty. I too found the pasta a little dry. Just a 1/2 cup or so more of sauce would fix it, I think. I didn’t include fennel seeds because I simply forgot to add them.
Best dish ever. A new family staple. Thanks
Recipe looks amazing! Can you tell me how many people it will serve.
Thanks!
I made this last night and we thought it was delicious! I made the recipe exactly but divided it into two portions, one for dinner (with a little leftover for lunch today!) and one to freeze for a future dinner! Thanks Heidi!
P.S. I did add a couple cloves of garlic. :-)
I love this recipe and have made it many times for my family. It has been my go to recipe for taking meals to families that just brought home a newborn. Add a nice a salad and garlic bread…perfect!
First time making I can’t wait thanks for the recipe ❤️
Really enjoyed this recipe didn’t even consider provolone but thats one of my favorite cheeses . Thanks for a delightful meal
Made this tonight. Looked amazing, but it was too bland for us. If I make this again, I will use Hot Italian sausage, add garlic and use a different marinara, like Rao’s.
and also halve the fennel
This was so yummy! Perfect cold weather comfort food. Although it’s a simple recipe, I’ve never made anything like it. I substituted greek yogurt and sour cream for the ricotta.
just saw this on a compilation of comfort food recipes, love it, just what I’m craving for but hadn’t realized it in so many words, or pictures, so thank you for this recipe and for the pictures that confirmed my craving!
I thought it was too dry. I would have liked garlic. I ended up putting some more marinara sauce on top. Also I love roasted red peppers but I’d cut the amount by half. Maybe add mushrooms?
Can you make this the night before and put in the fridge? If so, what temp would I bake it at and for how long? I’m making it for a friend of mine who just had a baby. :)
Could you make with ground beef?
Hi Ashley, yes you certainly could!
Jummy for my tummy! Going to try this in the coming weeks. bookmarked :D
cheers
Jan
would this freeze well? if so, how would I cook it after frozen?
I haven’t frozen it yet Naz, but yes, I believe it would. Assemble it and then freeze. Bake straight from the freezer at 350 degrees for about 90 minutes. Enjoy!
The crispy noodles at the edges are my FAVORITE part of all baked pasta dishes. We love Delallo, and can’t wait to try this!
Me too Shelly!
My weeknights so need this dinner idea! This is my idea of carb heaven!
:) with a side of one of your desserts, and all would be perfect!
This dish will be a big hit in my house!
Totally family friendly!
I don’t think it’s possible for me to love this any more! I want to live in that dish!
Girl. This baking dish full of pasta has me all twitterpated. I need to make this. My kids would inhale it!
Perfetto ! Perfetto ! Thank you. We can never have enough of pasta and sauces, all kinds !
This looks Devine, uncomplicated and delicious..
My boy would seriously finish all of this, I need to make it for him stat!
Cheesy perfection!!!!! <3
This is literally my husband’s ultimate meal!! Yes please!
Pasta always look like gorgeous type food, but you made these more delicious with your idea., healthy ingredients. Really these pasta so adorable, I just wanna to get more & more.
been making this for years & years….always a fav….
It’s a great one to add to the favorites list. Thank you for the comment.
This rigatoni looks seriously amazing! So cheesy and full of flavor!
For people who enjoy Italian food, and do not know how to prepare a basic marinara sauce, then by all means, purchase a high quality jar of Rao’s,
Batalli’s, or Trader Joe’s and follow this recipe. It is guaranteed you will end
up with a great dish, and certainly something better than the Olive Garden,
Carabba’s or the likes! Nicely written and well illustrated! 5-stars
Thank you Gregory, glad you feel this recipe is worthy of 5 stars :) DeLallo’s marinara is my favorite, it tastes the most like homemade to me.
This looks Awesome! I love a good baked pasta dish.