Baked Rigatoni Recipe

This Baked Rigatoni recipe is richly satisfying, hearty yet elegant and destined to become a family favorite! Al dente rigatoni is swaddled in tomato cream sauce (pink sauce) infused with garlic, onions and basil, studded with sweet bell peppers and juicy Italian sausage, blanketed with buttery mozzarella and nutty Parmesan then baked to melty perfection. This Baked Rigatoni is easily customizable (use turkey sausage, etc., swap veggies), make ahead and freezer friendly. Serve Rigatoni al Forno with Caesar Salad and Garlic Bread or Breadsticks for a cozy dinner everyone will love.

📝 Ingredients

• 1 lb. rigatoni ((I recommend Barilla brand))
• 1 1/4 cups freshly shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• fresh parsley ((optional for garnish))
• 1 tablespoon olive oil
• 1 pound hot Italian sausage, (casings removed (see notes for substitutions) )
• 1 small onion, (chopped (may sub 1 1/2 tsp onion powder))
• 2 orange or yellow bell peppers, (chopped (I use one of each))
• 6-8 cloves garlic, (minced)
• pinch -1/4 teaspoon red chili pepper flakes ((optional for MORE heat))
• 1 28 oz. can crushed tomatoes in puree ((no salt/seasonings added))
• 1 15 oz. can tomato sauce
• 2 teaspoons chicken bouillon ((base, crushed cubes or granulated))
• 1 teaspoon sugar, (more or less to taste)
• 1 bay leaf
• 1 TBS EACH dried basil, dried parsley ( (may sub 3 TBS fresh))
• 1 teaspoon dried oregano
• 1/2 tsp EACH dried thyme, salt
• 1/4 teaspoon pepper
• 3/4 cup heavy cream

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees F.
2. 2Cook rigatoni in salted water according to package directions until 1 minute shy of al dente – don’t overcook because it will continue to cook in the oven. Strain and rinse with cold water.
3. 3Meanwhile, heat oil in a large Dutch oven over medium-high heat. Once hot, add the onions and cook for 3 minutes. Add sausage and cook until almost cooked through. Add the bell peppers, garlic and optional red pepper flakes and cook for an additional 2-3 minutes or until the onions are softened. Discard excess grease (if there is any).
4. 4Stir in crushed tomatoes, tomato sauce, bouillon, sugar, bay leaf and all seasonings.
5. 5Cover, leaving about a 1-inch gap, and gently simmer for 8 minutes, stirring occasionally. Discard the bay leaf.
6. 6Stir in the heavy cream, followed by the rigatoni. Stir until pasta is completely coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
7. 7Add to a lightly greased 9x13 baking dish. Top with Parmesan and mozzarella.
8. 8Cover with foil and bake at 350 degrees F for 30 minutes or until cheese is melted. Remove the foil and bake a few more minutes for toasted cheese if desired. Garnish with fresh parsley (optional).