Sausage Rigatoni Bake Recipe

Name: Sausage Rigatoni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lb (750 g) italian sausage; 1 onion, chopped; 4 cloves garlic, minced; 1 tsp (5 mL) italian herb seasoning; 1/4 tsp (1 mL) each hot pepper flakes, salt and pepper; 1/2 cup (125 mL) tomato paste; 2 cans (each 28 oz/796 mL) tomatoes; 6 cups (1.5 L) rigatoni pasta (1 lb/500 g); 1 jar (313 mL) sliced roasted red peppers, drained; 2 cups (500 mL) shredded provolone cheese or pre-grated italian cheese mix (Kraft); 1/4 cup (50 mL) chopped fresh parsley

Servings: persons

1-1/2 lb (750 g) italian sausage
1 onion, chopped
4 cloves garlic, minced
1 tsp (5 mL) italian herb seasoning
1/4 tsp (1 mL) each hot pepper flakes, salt and pepper
1/2 cup (125 mL) tomato paste
2 cans (each 28 oz/796 mL) tomatoes
6 cups (1.5 L) rigatoni pasta (1 lb/500 g)
1 jar (313 mL) sliced roasted red peppers, drained
2 cups (500 mL) shredded provolone cheese or pre-grated italian cheese mix (Kraft)
1/4 cup (50 mL) chopped fresh parsley

1
Cut sausage into 1/2-inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.
2
Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook, stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring, for 3 minutes. Add tomatoes, breaking up with spoon; bring to boil. Return sausage and any accumulated juices to pan. Reduce heat and simmer until thin liquid at edge is evaporated, 1 hour.
3
Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 6 minutes. Drain; return to pot. Stir in sausage mixture, red peppers, 3/4 cup (175 mL) of the cheese and parsley. Transfer to greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Continue with recipe, adding 1 hour to baking time.)
4
Sprinkle with remaining cheese. Cover with foil and bake in 375u00b0F (190u00b0C) oven until filling is bubbly (about 20 minutes) remove foil and continue baking until topping is golden and crusty, (about 15 minutes).

1632

kcal

Calories

Fat

282

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 11 ingredients. The key ingredients include: 1-1/2 lb (750 g) italian sausage, 1 onion, chopped, 4 cloves garlic, minced, 1 tsp (5 mL) italian herb seasoning, and more.

Yes, Sausage Rigatoni Bake 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!

Sausage Rigatoni Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions