Italian Oven-Baked Rigatoni with Spicy Tomato Sausage Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Pasta baked in a rich, spicy tomato sauce with Italian sausage and melty mozzarella, delivering a comforting and satisfying baked rigatoni. This italian-inspired pasta ready in about 55 minutes pairs rigatoni pasta, Italian sausage, casings removed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz rigatoni pasta
• 1 lb Italian sausage, casings removed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 28 oz can crushed tomatoes
• 1/2 tsp red pepper flakes
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 oz rigatoni pasta and cook for 8 minutes until al dente. Drain and set aside.
2. Step 2: In a large skillet over medium heat, heat 2 tbsp olive oil. Add 1 lb Italian sausage (casings removed) and cook for 5-7 minutes, breaking it up until browned and cooked through.
3. Step 3: Add 1 diced medium onion and 3 minced garlic cloves to the sausage. Sauté for 4 minutes until onions are translucent and fragrant.
4. Step 4: Stir in 28 oz crushed tomatoes, 1/2 tsp red pepper flakes, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer over low heat for 10 minutes until sauce thickens.
5. Step 5: In a large mixing bowl, combine the cooked rigatoni with the sausage tomato sauce, tossing gently.
6. Step 6: Transfer half of the pasta mixture into a 9x13-inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly on top. Layer the remaining pasta and top with remaining 1 cup mozzarella and 1/2 cup grated Parmesan.
7. Step 7: Bake uncovered for 20 minutes until cheese is bubbly and golden. Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and serve hot.