Baked Rigatoni & Sausage Recipe
Baked Rigatoni & Sausage Recipe photo by Taste of Home

Baked Rigatoni & Sausage Recipe

Read Reviews
4.5 14 16
Publisher Photo
To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. —Elaine Neukirch, Genoa, Illinois
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings


  • 3-3/4 cups uncooked rigatoni
  • 5 Italian sausage links (4 ounces each), sliced
  • 1 jar (24 ounces) spaghetti sauce
  • 1/4 cup dry red wine
  • 2 cups (8 ounces) shredded Italian cheese blend

Nutritional Facts

1-1/2 cups equals 544 calories, 26 g fat (11 g saturated fat), 67 mg cholesterol, 1341 mg sodium, 47 g carbohydrate, 4 g fiber, 27 g protein.


  1. Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine.
  2. Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
    Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.
    Yield: 6 servings.
Originally published as Baked Rigatoni & Sausage in Simple & Delicious December/January 2012, p84

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Baked Rigatoni & Sausage

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 2, 2015

"A friend brought me this after I got out of the hospital. My family loved it! It was nourishing to both body and soul!"

Reviewed May. 8, 2015

"Really great when you are in a hurry!!"

Reviewed Feb. 23, 2015

"This had nice flavor. I am not a fan of cooking with wine since I don't drink it, but I went ahead and used a Pinot Noir and it was surprisingly delicious. Just a hint of the flavor after it cooked off. I will make this dish again."

Reviewed May. 3, 2013

"This was very easy to make. It was a big hit at our house. I will definitely be making this recipe over and over again!"

Reviewed Apr. 4, 2013

"This is so delicious and easy to make."

Loading Image