Cracker Barrel Meatloaf Recipe: Classic Comfort Food at Hom

Introduction Baked Sausage Rigatoni

Did you know that comfort food recipes featuring baked pasta are searched over 65,000 times per month on average? Yet, most people still struggle to find a baked pasta dish that balances richness, ease, and flavor. That’s where this Creamy Baked Sausage Rigatoni comes in—a one-pan wonder that packs bold flavors, melty cheese, and cozy vibes. Whether you’re cooking for a family dinner or prepping for a potluck, this recipe is the go-to cheesy masterpiece. With baked sausage rigatoni at the core, you’re getting everything you love about pasta night—and more.

Ingredients Baked Sausage Rigatoni

Get ready to build layers of irresistible flavor with this hearty ingredient lineup. Feel free to make substitutions based on your dietary preferences or pantry limitations.

• 1 lb rigatoni pasta – firm and tubular, ideal for catching all that saucy goodness
• 1 lb Italian sausage (mild or spicy) – brings deep, savory flavor
• 1 tbsp olive oil – for sautéing and enhancing taste
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp red pepper flakes (optional) – adds a mild heat
• 1 jar (24 oz) marinara sauce – or homemade tomato basil sauce
• 1/2 cup heavy cream – adds silkiness and richness
• 1 cup ricotta cheese – for that creamy, luscious texture
• 1 1/2 cups shredded mozzarella – gooey and melty topping
• 1/2 cup grated Parmesan cheese – adds nutty sharpness
• Salt and pepper to taste
• Fresh basil leaves (optional garnish)

Substitutions & Variations:

• Use penne or ziti if you don’t have rigatoni.
• Replace Italian sausage with ground turkey or plant-based sausage.
• For a lighter version, swap heavy cream with half-and-half or unsweetened almond milk.

Timing

Total Time: 55 minutes
Preparation Time: 15 minutes
Cooking Time: 40 minutes

This recipe is 20% faster than many traditional baked pasta dishes that require over 70 minutes!

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente (about 2 minutes less than package instructions). Drain and set aside.

Tip: Lightly oil the drained pasta to prevent sticking.

Step 2: Brown the Sausage

In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (about 8 minutes).

Tip: Use a mix of sweet and spicy sausage for added depth.

Step 3: Add Aromatics

Add the chopped onions and cook until translucent (5 minutes). Stir in garlic and red pepper flakes; cook until fragrant (1 minute).

Step 4: Combine Sauce Base

Pour in the marinara sauce and bring to a simmer. Stir in heavy cream and ricotta cheese until well blended. Simmer for 5 more minutes, seasoning with salt and pepper to taste.

Step 5: Mix Pasta and Sauce

Add the cooked rigatoni into the sauce mixture. Toss to coat evenly.

Step 6: Assemble the Casserole

Preheat oven to 375°F (190°C). Transfer the pasta mixture into a greased 9×13 baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly on top.

Step 7: Bake and Broil

Bake for 25 minutes until bubbly. Switch to broil for 2-3 minutes for a golden-brown cheese crust.

Tip: Let it rest for 5 minutes before serving.

Nutritional Information

Per Serving (Based on 6 servings):

• Calories: 640 kcal
• Protein: 28g
• Carbohydrates: 47g
• Fat: 38g
• Saturated Fat: 18g
• Fiber: 3g
• Sugar: 6g
• Sodium: 920mg

Healthier Alternatives for the Recipe

Want to lighten it up without sacrificing flavor?

• Swap ricotta for low-fat cottage cheese.
• Use chicken or turkey sausage to reduce fat content.
• Replace mozzarella and Parmesan with part-skim versions.
• Substitute zucchini noodles or chickpea pasta for lower-carb options.

Serving Suggestions

Make your baked sausage rigatoni the star of the table:

• Serve with garlic bread and a Caesar salad.
• Pair with a light red wine like Pinot Noir.
• Top with fresh basil, crushed red pepper, or a drizzle of truffle oil for added flair.

Common Mistakes to Avoid

• Overcooking the pasta: Remember, it continues to cook in the oven.
• Using dry sausage: Choose high-quality sausage for juicy texture.
• Skipping the cream: It creates the velvety consistency that sets this recipe apart.
• Not covering during baking: If needed, tent with foil to avoid burnt cheese.

Storing Tips for the Recipe

Leftovers? Here’s how to keep them fresh:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly with foil and freeze for up to 2 months.
• Reheat: Microwave individual portions or bake covered at 350°F until hot.

Prep-Ahead Tip: You can assemble the dish a day in advance and bake it just before serving.

Conclusion

This creamy baked sausage rigatoni is everything you want in a comfort dish: creamy, cheesy, hearty, and incredibly satisfying. It’s a hit for weeknights and gatherings alike.

Ready to dive into this indulgent delight? Try it today, leave a review, and don’t forget to comment below or subscribe for more delicious updates!

FAQs

Q: Can I make baked sausage rigatoni ahead of time?
A: Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.

Q: Is there a vegetarian version of this recipe?
A: Absolutely! Substitute sausage with sautéed mushrooms, lentils, or plant-based crumbles.

Q: Can I use another type of pasta?
A: Yes, penne or ziti work great if rigatoni isn’t available.

Q: What’s the best cheese alternative for lactose-intolerant eaters?
A: Use lactose-free mozzarella and ricotta, or opt for vegan cheese alternatives.

Q: How do I prevent the top from burning?
A: Cover loosely with foil during the last 10 minutes of baking if needed.