This baked rigatoni is a hearty large pasta dish made with tomato sauce, Italian sausage, spinach, and plenty of melted cheese. It feeds a crowd, can be assembled ahead, and bakes into a bubbling, satisfying casserole without requiring complicated techniques.
Ingredients
- 1 pound (450 g) rigatoni
- 1 tablespoon olive oil
- 1 pound (450 g) mild or hot Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
- 1 jar (24 ounces/680 g) marinara sauce
- 1 can (14.5 ounces/411 g) crushed tomatoes
- 5 ounces (140 g) baby spinach
- 1 cup (240 g) whole-milk ricotta
- 1 large egg
- ½ cup (50 g) finely grated Parmesan, divided
- 12 ounces (340 g) low-moisture mozzarella, shredded, divided
- 1 teaspoon kosher salt for the pasta water, plus more as needed
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh basil, optional
Instructions
- Heat the oven and prepare the dish. Set a rack in the center of the oven and heat it to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish.
- Cook the pasta just shy of done. Bring a large pot of water to a boil, salt it, and cook the rigatoni according to the package directions, stopping about 2 minutes before it would be fully al dente. It will finish cooking in the sauce. Drain well; do not rinse.
- Brown the sausage. While the pasta cooks, warm the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it into small pieces, until browned and cooked through. If it releases a lot of fat, spoon off all but about 1 tablespoon.
- Build the sauce. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, oregano, and red pepper flakes, if using, and cook for 30 seconds. Add the marinara and crushed tomatoes. Bring to a gentle simmer, then cook for 8 minutes, stirring now and then. Taste and adjust the salt and pepper.
- Wilt the spinach. Stir the spinach into the hot sauce in batches. Cook for 1 to 2 minutes, just until wilted, then remove the pan from the heat.
- Mix the ricotta filling. In a medium bowl, combine the ricotta, egg, black pepper, and ¼ cup (25 g) of the Parmesan. Mix until smooth. The egg helps the ricotta set into creamy pockets as the pasta bakes.
- Combine and layer. Stir the drained rigatoni into the sauce until coated. Spread about half the pasta mixture in the prepared dish. Spoon dollops of the ricotta mixture over it, then scatter over half the mozzarella. Add the remaining pasta and finish with the remaining mozzarella and Parmesan.
- Bake until bubbling. Bake uncovered for 25 to 30 minutes, until the cheese is melted, the sauce bubbles around the edges, and the center is hot. For a browned top, broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
- Rest and serve. Let the casserole stand for 10 minutes before serving. This helps it settle so portions hold together. Sprinkle with basil, if desired.
Tips
- Keep the pasta firm. Undercook it slightly before baking. Fully cooked pasta can turn soft in the oven, especially if the dish sits before baking.
- Use a roomy pot. The finished recipe makes a generous amount. Mix the pasta and sauce in a large pot or bowl to coat it evenly without crushing the rigatoni.
- Choose the right sausage. Sweet or hot Italian sausage both work. If using lean turkey sausage, add a little extra olive oil because it may not release enough fat to cook the onion.
- Check doneness, not just the clock. Ovens and dishes vary. The center should reach 165°F (74°C) for a reheated casserole, and the edges should be visibly bubbling before you take it out.
Serving Suggestions
Serve this casserole with a crisp green salad dressed with vinaigrette to balance the rich sauce and cheese. Garlic bread or crusty bread is useful for soaking up extra tomato sauce. For a simple side, try roasted broccoli, green beans, or zucchini. The recipe serves about 8 as a main course; offer smaller portions alongside several sides for a larger gathering.
Variations
For a meatless version, leave out the sausage and sauté 8 ounces (225 g) sliced mushrooms with the onion, adding a little extra oil if needed. You can also use roasted vegetables, such as diced bell pepper or eggplant. For a milder dish, omit the red pepper flakes and choose mild sausage. Swap rigatoni for penne or ziti, keeping the same weight and checking the package time so you can stop cooking it about 2 minutes early. If you do not have ricotta, use small spoonfuls of cottage cheese; drain it first if it looks watery.
Storage and Reheating
Do not leave the casserole at room temperature for more than 2 hours, or 1 hour if the room is hotter than 90°F (32°C). Refrigerate leftovers in a covered container within that window and use them within 3 to 4 days. Reheat individual portions in the microwave until steaming hot throughout, stirring or turning midway where practical. To reheat a larger portion, cover it with foil and warm in a 350°F (175°C) oven until the center reaches 165°F (74°C); the time depends on portion size, but allow roughly 20 to 30 minutes for a small baking dish. Add a spoonful of water or sauce if the pasta looks dry. For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, and reheat only the portion you plan to eat.
Frequently Asked Questions
Can I assemble baked rigatoni ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature while the oven heats, but do not leave it out for more than 2 hours total. Because it starts cold, it may need an extra 10 to 15 minutes in the oven; check that the center is hot and reaches 165°F (74°C).
Should I cover it while it bakes?
This recipe is baked uncovered so the cheese can brown and excess moisture can evaporate. If the top becomes too dark before the middle is hot, loosely cover the dish with foil for the remainder of the baking time.
Can I make this without an egg?
Yes. Leave the egg out of the ricotta mixture. The filling may be softer and less set, but the dish will still taste good. Do not add extra liquid to compensate.
Why is my baked pasta dry?
Common causes include overcooking the pasta before baking, using less sauce than the recipe calls for, or baking it too long. Drain the pasta well, but do not cook off the sauce until thick; it should coat the pasta generously before the casserole goes into the oven.
Can I freeze the casserole before baking?
Yes. Assemble it in a freezer-safe dish, wrap it airtight, and freeze for up to 2 months. For best results, thaw it overnight in the refrigerator before baking. If baking from frozen, keep it covered initially and expect a substantially longer cooking time; confirm the center reaches 165°F (74°C) before serving.
What pasta shapes work best?
Rigatoni, ziti, and penne all hold sauce well and are easy to portion. Short, sturdy shapes are preferable to delicate pasta, which can break or become too soft during baking.