Baked Italian Sausage And Rigatoni Recipe

Name: Baked Italian Sausage And Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons oil; 2 lbs Italian sausage, cut in 1 pieces; 2 medium onions, finely chopped; 4 stalks celery, sliced; 3 garlic cloves, crushed; 1/4 teaspoon thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (10 ounce) can tomato soup; 1 cup chicken broth; 2 tablespoons Worcestershire sauce; 2 cups rigatoni pasta, cooked very al dente; 1 cup cheddar cheese, shredded; 1 medium green pepper, finely chopped

Servings: persons

2 teaspoons oil
2 lbs Italian sausage, cut in 1 pieces
2 medium onions, finely chopped
4 stalks celery, sliced
3 garlic cloves, crushed
1/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can tomato soup
1 cup chicken broth
2 tablespoons Worcestershire sauce
2 cups rigatoni pasta, cooked very al dente
1 cup cheddar cheese, shredded
1 medium green pepper, finely chopped

1
In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
2
With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
3
Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
4
Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
5
Add tomato soup, chicken broth and worcestershire sauce.
6
Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
7
Add pasta during last hour of cooking time.
8
Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
9
For the picture I posted I made this ahead and refrigerated.
10
When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

841

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons oil, 2 lbs Italian sausage, cut in 1 pieces, 2 medium onions, finely chopped, 4 stalks celery, sliced, and more.

Yes, Baked Italian Sausage And Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Italian Sausage And Rigatoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions