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Baked Rigatoni & Sausage Recipe

Baked Rigatoni & Sausage Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1-1/2 cups: 544 calories, 26g fat (11g saturated fat), 67mg cholesterol, 1341mg sodium, 47g carbohydrate (10g sugars, 4g fiber), 27g protein.

Reviews for Baked Rigatoni & Sausage

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TNbluffbaker User ID: 46423 228862
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!"

lolohiser User ID: 5362556 226078
Reviewed May. 8, 2015

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

pajamaangel User ID: 1603339 221223
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."

sener User ID: 5687943 180719
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!"

Phyllann User ID: 5639147 194118
Reviewed Apr. 4, 2013

"This is so delicious and easy to make."

Phyllann User ID: 5639147 118489
Reviewed Apr. 4, 2013

"This is so delicious and easy to make. I'll make it next weekend for a family meeting dinner!"

sener User ID: 5687943 195760
Reviewed Apr. 4, 2013

"This was great! My husbands absolute favorite. Will definitely make this again and soon."

Joscy User ID: 2694585 185970
Reviewed Mar. 10, 2013

"I'm all for easy, and this dish definitely fits. Ever sooooo good. Thank you for sharing."

tranquil44 User ID: 4410050 133801
Reviewed Dec. 3, 2012

"Could use more sauce, too cheesy"

gregspotato User ID: 2352238 195759
Reviewed Nov. 8, 2012

"yummy! i froze the leftovers and we ate them later. just as good as the first time around."

jenniemsrich User ID: 1772477 135303
Reviewed Mar. 28, 2012

"I substituted beef broth for the red wine. LOVED IT!"

mnpmom59 User ID: 3344566 192683
Reviewed Dec. 29, 2011

"My husband and son loved it. I used turkey sausage to reduce fat & calories."

burb265 User ID: 5732374 118483
Reviewed Dec. 28, 2011

"Wonderful, can't wait to make it again. Next time I will use the entire box of rigatoni without increasing any of the other ingredients."

EJNeukirch User ID: 4443389 192682
Reviewed Nov. 29, 2011

"Easy and tasty."

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Wine Pairings

Full-Bodied Red Wine

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