Savor the rich flavors of Italy with this delicious Rigatoni al Forno with Italian Sausage recipe! This classic Italian dish is made with rigatoni pasta smothered in a delicious sauce and topped with melty cheese. This family favorite is perfect for a busy weeknight dinner or special occasion.
If you like this recipe, check out my Dump and Bake Meatball Casserole next!
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It's the season of comfort food, and I've been trying new recipes to warm everyone up around the table. Of course, my go-to classics like creamy Smoked Mac and Cheese, hearty Venison Stew, and comforting Chicken Pot Pie with Puff Pastry will always have their special place.
But I decided to make an Italian favorite: Rigatoni al Forno. This baked pasta dish has quickly become a star in my kitchen. My family can't get enough. The blend of herbs and spices and the perfect cheesy top make this a must-try. Try Walking Taco Casserole with Doritos next!
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Why this recipe works
- Comforting and hearty. This dish is filling and satisfying, with the perfect blend of tender pasta, rich sauce, and gooey cheese.
- Easy to make. This recipe is surprisingly easy to make, with simple steps and ingredients.
- Perfect for leftovers. This dish reheats beautifully, making it a great option for meal prep or enjoying as leftovers the next day.
- Versatile. This recipe is perfect for a casual weeknight dinner, potluck dinner, or special occasion.
Ingredients
All you need to make this easy recipe are the following simple ingredients:
- Rigatoni pasta. This is the key ingredient in this pasta dish.
- Meat. I used ground beef and Italian sausages with the casings removed to make the hearty meat sauce.
- Pasta sauce. I used my Homemade Spaghetti Sauce for Canning, but any store-bought sauce will work.
- Tomato sauce. This gives the sauce an extra rich flavor.
- Seasonings. Oregano, salt, and black pepper add extra flavor to the sauce.
- Cheeses. Mozzarella cheese and parmesan cheese are used in this recipe. For the best flavor, use freshly grated parmesan cheese.
- Cream. Heavy cream is used to make the sauce rich and creamy.
- Basil. Fresh basil leaves are used for garnish.
See the printable recipe card below for exact measurements and a full list of ingredients.
How to make Rigatoni al Forno
- Preheat. Preheat the oven to 350 degrees F.
- Cook the pasta. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions; however, cook until just shy of al dente, about 1 minute less than the package instructions. Drain, rinse with cold water, and set aside.
- Prepare the sauce. While the pasta is cooking, heat extra-virgin olive oil over medium heat in a large saucepan. Add onions and minced garlic cloves and saute until softened. Add ground beef and sausage, breaking up the meat into small pieces with a wooden spoon. Cook until browned. Drain excess fat.
- Combine ingredients. Stir in pasta sauce, tomato sauce, oregano, salt, and pepper. Bring to a simmer over low heat and cook for 10-15 minutes. Stir in the heavy cream and ½ cup of Parmesan Cheese. Stir until well combined.
- Assemble. Spread a thin layer of sauce in the bottom of a large, greased baking dish. I used a 9 x 13-inch casserole dish. Add half the cooked pasta, top with half the remaining sauce, and sprinkle with ½ cup of mozzarella cheese. Repeat the layers.
- Bake. Top with the remaining cheese and bake in the preheated oven for 25-30 minutes, until bubbly and golden brown.
- Serve. Remove from the oven, garnish with fresh basil leaves, and serve.
Variations and substitutions
- Pasta alternatives. If you don't have rigatoni, you can use another type of pasta like penne, ziti, or rotini. Gluten-free pasta can be used for a gluten-free version.
- Meat variations. Instead of ground beef, use ground turkey, chicken, or ground venison. I don't recommend omitting the Italian sausage as the seasoning it contains adds amazing flavor to the pasta dish, but you could use ground pork and add seasoning to it.
- Sauce. Use different types of sauces such as marinara sauce, Arrabbiata sauce, Carbonara sauce, Bolognese sauce, or Bechamel sauce, or make your own.
- Add-ins. You can add vegetables like spinach, mushrooms, zucchini, or chopped bell peppers. You can also add a splash of red wine to deepen the sauce's flavor.
- Cheese. Add a layer of creamy ricotta cheese.
Recipe FAQs
Yes, you can assemble and refrigerate the dish a day in advance - just cover it tightly with aluminum foil. You may need to add a few extra minutes to the baking time if it's going straight from the fridge to the oven.
Yes, this dish freezes well. Cool the baked dish completely, then cover it with plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
If you want a lighter option, half-and-half will also work well.
Pasta al Forno is an Italian comfort food staple made with meat sauce and creamy cheese, then baked until the cheese is melty and golden brown.
Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave when ready to eat.
Serving suggestions
This pasta al forno goes fabulous with cheesy garlic bread and a simple Panera Copycat Tomato Basil Cucumber Salad.
For an even heartier meal, add a side of Smoked Chicken Breast on Pellet Grill, Smoked Shrimp on Pellet Grill, or Smoked Steak On Pellet Smoker.
More delicious pasta recipes
Printable Recipe
Rigatoni Al Forno With Italian Sausage
Equipment
- 9x13 baking dish greased
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ pound Italian sausages casing removed
- 1 large onion finely chopped
- 4 cloves garlic minced
- 6 cups pasta sauce
- 1 can tomato sauce
- 1 tablespoon dried oregano
- 1 cup mozzarella cheese
- 1 cup Parmesan cheese fresh is best
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh basil leaves for garnish optional
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add rigatoni and cook until just shy of al dente, about 1 minute less than the package instructions. Drain, rinse with cold water, and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onions and garlic and saute until softened. Add ground beef and sausage, breaking up the meat with a wooden spoon. Cook until browned. Drain excess fat.
- Stir pasta sauce, tomato sauce, oregano, salt, and pepper into the skillet with the cooked meat mixture. Bring to a simmer and cook uncovered for 10-15 minutes.
- Stir in heavy cream and ½ cup of Parmesan cheese until well combined.
- Spread a thin layer of sauce in a large greased casserole dish. Add half of the cooked rigatoni, followed by half of the remaining sauce. Sprinkle ½ cup of mozzarella cheese over top. Repeat the layers.
- Top with the remaining parmesan cheese and bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
- Garnish with fresh basil leaves and serve.
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Notes
- Cook the rigatoni just shy of al dente to prevent the pasta from becoming too soft or mushy after baking.
- This recipe calls for a 9x13 baking dish. If you use a different size, keep an eye on the baking time as it may vary.
- This dish can be assembled a day in advance and kept refrigerated. If baking straight from the fridge, add an extra 5-10 minutes to the baking time.
- Leftovers can be stored in an airtight container in the refrigerator for 2-4 days, or in the freezer for up to 2 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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