This Shortcut Baked Rigatoni is a comforting and flavorful dish made with spicy Italian sausage, pasta, and gooey melted cheese. Perfect for a quick weeknight dinner or a hearty family meal!
Ingredients:
- 1 pound rigatoni pasta
- 1 pound spicy Italian sausage (casings removed)
- 1 jar (24 ounces) marinara sauce
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for extra spice)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to the package instructions. Drain and set aside.
Cook the Sausage:
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through. Drain excess fat if necessary.
Prepare the Sauce:
- Reduce the heat to low and stir in marinara sauce, heavy cream, dried basil, and red pepper flakes (if using). Simmer for 5 minutes, stirring occasionally.
Combine Pasta and Sauce:
- Add the cooked rigatoni to the skillet with the sausage and sauce. Toss until the pasta is fully coated.
Assemble the Casserole:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread half of the pasta mixture in the dish. Sprinkle with 1 cup of mozzarella cheese and half of the Parmesan cheese.
- Layer the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Parmesan cheese.
Bake:
- Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
- Let the dish cool for 5 minutes before serving. Garnish with chopped parsley and enjoy warm.
Tips:
- Use mild Italian sausage if you prefer less heat.
- Add sautéed vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
