This easy baked rigatoni with Italian sausage, marinara sauce, and two types of melty cheese is a classic pasta bake that’s pure comfort food. It’s hearty, satisfying, and simple enough for a weeknight dinner. Even better, you can assemble it ahead of time and bake it when you’re ready.
For a meatless version, try this simple baked rigatoni that’s just as cheesy and delicious. Or check out baked ziti with sausage for a similar comfort food favorite. You’ll find more family favorites in this collection of easy baked pasta recipes.
Photography by BEA MORENO.
Before You Get Started
A few simple tips will help you get the best results with this baked rigatoni recipe.
⇢ Undercook the pasta slightly. The rigatoni continues cooking in the oven, so boil it just until very al dente. If your package says 12-14 minutes, pull it closer to 11. This prevents mushy, overdone pasta in the final dish.
⇢ Bake uncovered. You might be tempted to cover the dish with foil, but don’t. The generous amount of sauce and cheese keeps everything moist, and baking uncovered lets the top get golden and slightly crisp around the edges.
⇢ Watch the clock. Since all the ingredients are already cooked before the casserole goes in the oven, it only needs about 20 minutes to bake. You’re just heating it through and melting the cheese. Over-baking leads to dry, mushy pasta.
How to Make Baked Rigatoni with Sausage
This recipe comes together in stages, but nothing is complicated. You can have the sausage browning while the pasta boils to save time.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions for very al dente. You want it just slightly underdone since it will finish cooking in the oven.
Drain the pasta and set it aside. No need to rinse it.
⇢ A note on pasta shape: I like “mezzi rigatoni”, which is slightly shorter than regular rigatoni and easier to eat without cutting. If you can’t find rigatoni, penne or ziti work well too. Just follow the package directions for al dente timing.
Step 2: Make the Meat Sauce
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and diced onion. Cook until the sausage is browned and no longer pink, about 5-7 minutes, breaking it into crumbles as it cooks.
Add the garlic and cook for about 30 seconds, just until fragrant. Don’t let it burn.
Stir in the marinara sauce, fresh basil, crushed red pepper flakes, and salt and pepper to taste. Let everything simmer together over medium-low heat for 5-7 minutes. The sauce will thicken slightly and the flavors will come together.
⇢ Use a good marinara. Since the sauce is doing a lot of heavy lifting here, a high-quality jarred marinara makes a real difference. I like Rao’s marinara for its rich flavor.
Add the drained pasta to the sauce and toss everything together until the rigatoni is well coated.
Step 3: Layer and Bake
Preheat your oven to 400°F and grease a 9 x 13-inch baking dish.
Spread half of the pasta mixture in the bottom of the prepared dish. Sprinkle with half of the mozzarella cheese and half of the Parmesan cheese.
Add the remaining pasta mixture on top, then finish with the remaining mozzarella and Parmesan. You want a generous layer of cheese on top for that golden, bubbly finish.
Bake uncovered for about 20 minutes, until the casserole is hot and bubbly and the cheese is melted with golden spots. The edges should be slightly crispy.
Let the baked rigatoni rest for 5-10 minutes before serving. This helps it set up a bit and makes it easier to scoop out nice portions. Garnish with fresh basil or parsley if you like.
What to Serve with Baked Rigatoni
This hearty pasta bake pairs well with simple sides that round out the meal. Here are some favorites:
Bread:
Salad:
Vegetables:
Storage, Freezing & Make-Ahead Tips
Make Ahead: Assemble the casserole up to 2 days in advance and keep it covered in the refrigerator. When you’re ready to bake, let the dish sit on the counter for 30-60 minutes to take the chill off, then bake according to the recipe. If it’s still cold when it goes in the oven, you may need to add a few extra minutes of baking time.
Freezing: Baked rigatoni freezes beautifully. For best results, assemble the casserole in a freezer-safe 9 x 13-inch dish and freeze it before baking. Wrap tightly with plastic wrap and foil. It will keep in the freezer for up to 3 months. When ready to cook, thaw in the refrigerator for 24 hours, then follow the make-ahead instructions above.
Leftovers: Store leftover baked rigatoni in an airtight container in the refrigerator for 3-4 days. Reheat covered in a 350°F oven for 25-30 minutes, or microwave individual portions for 1-2 minutes.
Recipe Variations
- Different pasta: Substitute penne or ziti if you don’t have rigatoni on hand. Just follow the package directions for al dente.
- Ground beef or turkey: Swap the Italian sausage for ground beef or ground turkey. Since you’ll lose the seasoning from the sausage, add a teaspoon of Italian seasoning to the sauce.
- Add vegetables: Stir a few handfuls of baby spinach into the sauce. It wilts almost instantly and blends right in.
- Smaller batch: Cut the ingredients in half and bake in an 8-inch square dish. Or make the full recipe in two 8-inch dishes, bake one now and freeze one for later.
- Meatless: Try this simple baked rigatoni for an easy vegetarian version.
Frequently Asked Questions
Can I use a different pasta shape?
Yes! Penne and ziti are the closest substitutes for rigatoni. Any sturdy tube-shaped pasta will work well because it holds the sauce and cheese inside. Just follow the package directions for al dente cooking time, and remember to undercook it slightly since it finishes cooking in the oven.
How do I keep baked pasta from drying out?
The key is using enough sauce and not over-baking. This recipe has plenty of marinara to keep the pasta moist. Bake uncovered (covering traps steam and can make the cheese soggy) and pull it from the oven as soon as the cheese is melted and bubbly, about 20 minutes. Since everything is already cooked, you’re just heating it through.
More Easy Pasta Bakes
Baked Rigatoni
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (16 ounce) box rigatoni (or mezzi rigatoni)
- 1 tablespoon olive oil
- 1 lb. Italian sausage, casings removed (sweet or spicy)
- 1 cup diced onion
- 2 cloves garlic, minced or pressed (about 2 teaspoons)
- 2 (24 ounce) jars marinara sauce (about 5 cups total)
- ¼ cup chopped fresh basil
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and pepper, to taste
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- Optional garnish: chopped fresh parsley or additional fresh basil
Instructions
- Preheat the oven to 400°F and set the oven rack in the middle position. Grease a 9 x 13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions for very al dente (it will continue cooking in the oven). Drain and set aside.
- Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and onion. Cook until the sausage is browned and no longer pink, about 5-7 minutes, breaking it into crumbles as it cooks.
- Add the garlic and cook for 30 seconds, until fragrant.
- Stir in both jars of marinara sauce, basil, red pepper flakes, and salt and pepper to taste. Simmer over medium-low heat for 5-7 minutes.
- Add the cooked pasta to the sauce and toss to combine.
- Spread half of the pasta mixture in the bottom of the prepared baking dish. Top with 1 cup of mozzarella and ¼ cup of Parmesan.
- Add the remaining pasta mixture. Sprinkle with the remaining 1 cup of mozzarella and ¼ cup of Parmesan.
- Bake uncovered until the casserole is hot and bubbly and the cheese is golden in spots, about 20 minutes.
- Let rest 5-10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Undercook the pasta slightly. It continues cooking in the oven, so pull it 1-2 minutes before fully al dente to avoid mushy pasta.
- Bake uncovered. The sauce and cheese keep the casserole moist. Covering creates steam and prevents the cheese from getting golden.
- Don’t overbake. Since everything is already cooked, the casserole only needs about 20 minutes in the oven. It should be hot, bubbly, and golden on top.
- Pasta substitutions: Penne or ziti work well if you can’t find rigatoni.
- Meat substitutions: Ground beef or ground turkey can replace the sausage. Add 1 teaspoon Italian seasoning to the sauce to replace the flavor from the sausage.
- Make ahead: Assemble up to 2 days ahead and refrigerate. Let sit at room temperature 30-60 minutes before baking. Add a few extra minutes to baking time if still cold.
- Freezing: Assemble in a freezer-safe dish and freeze before baking for up to 3 months. Thaw in refrigerator 24 hours before baking.
- Leftovers: Store in refrigerator 3-4 days. Reheat covered at 350°F for 25-30 minutes, or microwave individual portions 1-2 minutes.
Nutrition
Originally published in September, 2021, this post was updated in February, 2026.
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