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Italian Sausage Rigatoni Bake

9 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 25 min.

Makes

2 casseroles (4 servings each)

Updated: Jun. 30, 2023
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! —Blair Lonergan, Rochelle, Virginia
Italian Sausage Rigatoni Bake
Italian Sausage Rigatoni Bake Recipe photo by Taste of Home
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Ingredients

  • 1 package (16 ounces) rigatoni
  • 1 pound bulk Italian sausage
  • 1/2 pound sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 5 cups marinara sauce
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons half-and-half cream
  • 1 pound sliced part-skim mozzarella cheese

Directions

  1. Preheat oven to 375°. Cook rigatoni according to package directions; drain.
  2. In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat.
  3. In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)

Can you freeze Italian Sausage Rigatoni Bake?

Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

1 piece: 535 calories, 26g fat (11g saturated fat), 71mg cholesterol, 774mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 29g protein.