Meaty Rigatoni Bake Recipe
Meaty Rigatoni Bake Recipe photo by Taste of Home

Meaty Rigatoni Bake Recipe

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Here's a super-easy Italian entree you may just fall in love with. “I created this dish from ingredients I had on hand,” says Mary Jo Grossman of Cloquet, Minnesota. “My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two.”
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 3 servings


  • 1 cup uncooked rigatoni or large tube pasta
  • 1/2 pound bulk Italian sausage
  • 1-1/2 cups spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup shredded Italian cheese blend
  • 8 slices pepperoni

Nutritional Facts

1-1/3 cup: 414 calories, 23g fat (9g saturated fat), 55mg cholesterol, 1385mg sodium, 32g carbohydrate (10g sugars, 3g fiber), 21g protein


  1. Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture.
  2. Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 3 servings.
Originally published as Meaty Rigatoni Bake in Cooking for 2 Fall 2007, p11

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Reviewed Feb. 29, 2016

"This was so simple. I was a bit skeptical of all the meat (especially the pepperoni) but it really was delicious. My kids and my husband liked it. Definetely a keeper. It reheated great and tasted even better the next day."

Reviewed Feb. 8, 2016

"Very tasty! Following lolohiser's suggestion, we left out the pepperoni. It wasn't needed. So good!!!"

Reviewed Jan. 7, 2014

"Simple and delicious. Would leave out the pepperoni - almost tastes like pizza but without the crust."

Reviewed Jan. 28, 2013

"Making this tonight. Looking forward to serving it!!"

Reviewed Jan. 19, 2011

"Simple, delicious recipe for a new to cooking couple. I used an extra 1/2 cup of uncooked rigatoni, and was very pleased with the result. Seemed it would have been very very sausage, sauce and pepperoni heavy. Can't wait to make it again!!"

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