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close-up of the best baked rigatoni in a casserole dish (portion is being lifted out with a spatula)

Baked Rigatoni

This baked rigatoni recipe has Italian sausage, marinara sauce, four kinds of cheese, and feeds a crowd. It's simple to make and super comforting! 
Course Main Course
Cuisine American, Italian American
Keyword baked rigatoni, rigatoni bake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 585kcal


  • 1 pound uncooked rigatoni pasta
  • 17.6 ounces/500g Italian sausages crumbled
  • 1/2 medium onion chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional
  • 3 cups (24 oz.) marinara sauce
  • 8 ounces ricotta
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • Salt & pepper to taste


  • Preheat your oven to 375F and move the rack to the top third of the oven.
  • Boil a large, salted pot of water for the pasta. Cook it 2 minutes less than package directions indicate. Once it's done, drain it and add it back to the pot it was cooked in and set aside.
  • Meanwhile, take the sausage meat out of its casings and add it, along with the onion, to a skillet over medium-high heat. Cook it for about 10 minutes, breaking it up with your spoon as you go along and stirring occasionally, until it's cooked.
  • To the skillet, stir in the garlic and red pepper flakes, then continue cooking it for another minute or so. Spoon out most of the excess fat.
  • To the skillet, stir in the marinara sauce and warm it through for a few minutes.
  • To the pot with the pasta, add in about 1/2 of the skillet sausage/sauce mixture and give it a stir. Transfer it to a 9x13 baking/casserole dish and spread it in an even layer.
  • Add the ricotta (I just use a spoon to dollop it on) to the pasta, and then sprinkle the parmesan over top.
  • Spoon the rest of the sausage/meat mixture over top the pasta.
  • Add the cheddar and mozza in an even layer over top the pasta.
  • Bake, uncovered, for 20 minutes, and then broil for a few minutes to brown the cheese (watch it carefully). Let sit for about 5 minutes prior to serving, then enjoy!


  • Serves 6-8 depending on how much people eat/if you serve it with a side.
  • I used a 5-pack of Johnsonville mild Italian sausages. Feel free to use ground sausage meat or anything in the ballpark of 17.6 ounces.
  • I used 2 cups of a shredded mozza/cheddar blend to save time, but feel free to grate your own cheeses.
  • See blog post for process photos.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 585kcal | Carbohydrates: 67g | Protein: 31g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 1148mg | Potassium: 678mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1189IU | Vitamin C: 10mg | Calcium: 531mg | Iron: 3mg