Baked rigatoni combines hearty pasta with rich tomato sauce and gooey cheese, creating a comforting and satisfying meal that can be prepared ahead of time for those busy days.
- 1 pound Rigatoni
- 1 pound Italian sausages
- 1 large onion, diced
- 4 garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
- 6 cups marinara sauce
- 16 ounces mozzarella cheese, Shredded, divided
- 10-15 fresh basil leaves - optional
Preheat the Oven: Set your oven to 400°F (200°C).
Cook the Pasta: Boil the rigatoni according to package instructions, cooking it 1-2 minutes less than recommended. Drain and set aside.
Prepare the Meat Sauce: Brown the Italian sausage over medium heat. Drain any excess grease. Add the chopped onion and cook until translucent, then stir in the minced garlic and red pepper flakes, cooking for another 30 seconds.
Add Marinara: Pour in the marinara sauce, season with salt and black pepper, and let it simmer for 5 minutes.
Combine Pasta and Sauce: Add the cooked rigatoni with the meat sauce.
Build the Layers: Pour half of the pasta mixture into the baking dish, sprinkle with basil if desired then sprinkle with half of the shredded mozzarella. Add the remaining pasta on top, followed by the rest of the mozzarella and basil.
Bake: Cover with foil and bake for 30-35 minutes, or until golden brown and bubbly.