Cheesy Baked Rigatoni (Printable Version)
Creamy and cheesy rigatoni baked with flavorful sausage and tomato sauce.
# Ingredients:
→ Main Ingredients
01 -
450 grams (1 lb) rigatoni
02 -
1 onion, finely chopped
03 -
2 tablespoons fresh parsley, chopped (or ¼ cup dried)
04 -
1 cup heavy cream (25%–35% fat)
05 -
1 ½ lbs spicy or mild Italian sausage, casing removed
06 -
4 minced garlic cloves
07 -
2 tablespoons fresh basil (or 1 tablespoon dry)
08 -
1 ½ cups canned crushed tomatoes (15 oz)
09 -
1 ½ cups mozzarella, grated
10 -
⅓ cup white wine, dry
11 -
½ teaspoon pepper
12 -
½ teaspoon salt
13 -
1 tablespoon olive oil
# Steps:
01 -
Set the oven temperature to 350°F and let it warm up.
02 -
In a big pot filled with salty water, cook rigatoni as directed on the package. Drain once it's al dente.
03 -
Remove sausage from casing and crumble it into a large pan with heated olive oil over medium heat. Stir it for 5 minutes or until it’s browned throughout.
04 -
Toss in the diced onion and garlic. Stir for 2–3 minutes until they're soft and golden.
05 -
Pour in white wine and stir occasionally for about 5 minutes until it’s mostly gone.
06 -
Stir the browned sausage into the tomatoes, then add salt and pepper. Let it gently bubble under a lid for 10 minutes.
07 -
Pour in the heavy cream, basil, and parsley. Mix thoroughly to combine everything.
08 -
Take the cooked rigatoni and stir it into the prepared sauce. Transfer everything to a deep 9x13-inch baking dish.
09 -
Sprinkle a thick layer of mozzarella cheese on top. Bake for 5–10 minutes or until the cheese is gooey.
10 -
Scatter some fresh herbs like parsley or basil if you'd like. Dig in and enjoy!
# Notes:
01 -
To get the most flavor, fresh herbs are the way to go instead of dried ones.
02 -
If your sausage releases a lot of grease, don’t forget to drain it, keeping roughly a tablespoon.