Oven-Baked Rigatoni with Spicy Tomato and Italian Sausage Ragù

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Hearty rigatoni baked with a spicy tomato and Italian sausage ragù, topped with melted mozzarella and Parmesan cheese. This Italian-inspired noodle recipe, ready in about 55 minutes, pairs rigatoni pasta, Italian sausage, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 14 oz rigatoni pasta
• 1 lb, casings removed Italian sausage
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1/2 tsp crushed red pepper flakes
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup, chopped fresh basil leaves

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Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 14 oz rigatoni pasta and cook for 8-9 minutes until just shy of al dente, then drain.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb Italian sausage (removed from casings) and cook for 6-7 minutes, breaking it apart until browned and cooked through.
3. Step 3: Add 1 diced medium yellow onion and sauté with the sausage for 4 minutes until softened. Stir in 4 minced garlic cloves and 1/2 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
4. Step 4: Pour in 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer the sauce uncovered for 10 minutes until slightly thickened.
5. Step 5: Combine the drained rigatoni with the sausage ragù and half of the shredded 1 1/2 cups mozzarella cheese in a large mixing bowl. Transfer the mixture to a 9x13 inch baking dish.
6. Step 6: Sprinkle the remaining mozzarella and 1/2 cup grated Parmesan cheese evenly over the top. Bake in the preheated oven for 20 minutes until bubbly and golden on top.
7. Step 7: Remove from oven and garnish with 1/4 cup chopped fresh basil leaves before serving.