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Baked Rigatoni with Sausage


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  • 1 lb dry rigatoni
  • 4 oz mild Italian sausages, casings removed and sliced
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (14.5 oz)can diced tomatoes, undrained
  • 1 (6 oz) can tomato paste
  • 1 cup chicken broth
  • 1 tsp salt
  • 1 cup (4 oz) shredded mozzarella
  • 1/2 cup (2 oz) shredded parmesan
  • 2 Tbsp chopped fresh basil or 2 tsp dried


Servings 8


Step 1

1. Cook pasta according to pkg directions. Drain and keep warm.

2. Meanwhile, cook sausage in large skillet for 4-6 min or until no longer pink. Remove sausage from skillet, reserving any drippings in skillet.

3. Add onion and garlic to skillet; saute for 2 min. Stir in undrained tomatoes, paste, broth and salt. Bring to a boil, Reduce heat to low; simmer, uncovered, for 10 min, stirring occasionally.

4. Combine pasta, tomato mixture, sausage, 1/2 cup mozzarella, parmesan and basil in a large bowl; spoon into ungreased 13x9" baking dish. Sprinkle with remaining mozzarella.

5. Bake in preheated 375 degree oven for 10-15 min or until cheese is melted.


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