Baked Italian Sausage Rigatoni

Sometimes it's just a carb week, amIright?  I was craving red meat, tomato sauce, and pasta this week, so I decided to combine a couple recipes to create a delicious new dinner:

Baked Italian Sausage Rigatoni

Sausage rigatoni.jpg

I started with these two recipes:  Williams Sonoma recipe +  UniHomeMaker recipe, borrowing from each of them to create exactly what I wanted.  Here's what I ended up with:


  • 1 pound Italian sausage
  • 1 box (16 oz.) rigatoni pasta
  • Olive oil for cooking
  • Oil spray to grease the pan
  • 15 oz ricotta cheese
  • 4 cloves of garlic, finely minced
  • 1 large onion, chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes, crushed with a knife
  • 1/4 cup fresh basil, chopped
  • 1 tsp sugar
  • 1 28oz can crushed tomatoes
  • 2/3 cup white wine (I used Chardonnay) 
  • 1/4 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • Salt + Pepper to taste
  • Shaved parmesan + chopped fresh parsley to top


  • Cook the pasta for 10 minutes, until just about al dente.  Drain and set aside.  
  • Preheat oven to 350 degrees + lightly grease your 9x13 baking dish. 
  • Meanwhile, heat a small drizzle of olive oil on medium-high heat in a large skillet.  Add Italian sausage, crumble + cook until brown. 
  • Scooch the sausage to the side of the skillet, and add chopped onion + garlic.  Season with salt, pepper, oregano, thyme, red pepper flakes, + basil.  Stir together + cook for 1 minute. 
  • Add wine and let it bubble and reduce for about 2 minutes. 
  • Add crushed tomatoes + sugar; stir and simmer.  
  • Turn heat to low.  Stir in the ricotta + pasta noodles to combine with sauce.  
  • Pour entire mix into your baking dish.  Top with mozzarella + grated parmesan.  
  • Bake uncovered for 20-25 minutes, until melted and bubbling.  
  • Let sit for about 10 minutes.  Then garnish with parsley and shaved parmesan and serve. 

I think next time, I might slice some fresh mozzarella to put on top so it's even more melty and cheesy.  Mmm.  Serve with a side green salad and a garlic butter baguette and enjoy!

Posted on August 15, 2013 and filed under yummy.