Pasta has been one of my favorites to make for my family. It is easy to make and can be served as a meal on its own. It is a dish any student can easily make while living in dorm. Of all the pasta I have cooked, my favorite so far is baked rigatoni.
Baked rigatoni consists of my two favorites; pasta and Italian sausage. I prefer Italian sausage over the regular ground beef because it has already been seasoned with spices like fennel and anise. In this recipe, the Italian sausages are first sautéed and browned in oil and then baked with tomato sauce, cheese and basil. The result is stringy, not too dry, delicious pasta that I have enjoyed for dinner and lunch at work the next day 🙂
Cooking Tips for Perfect Baked Rigatoni
To get the best baked rigatoni, there are a few simple cooking tips to keep in mind. First, make sure to cook the rigatoni al dente, which means it should be firm to the bite. This is crucial because the pasta will continue to cook in the oven, and you don’t want it to turn mushy. A good rule of thumb is to cook the pasta about two minutes less than the package instructions. Also, don’t forget to salt your pasta water. A well-salted pot adds flavor and enhances the overall taste of the dish.
When browning the Italian sausage, use medium-high heat to get a good sear. This caramelization adds a depth of flavor that makes a big difference. After browning the sausage, drain any excess fat to avoid a greasy rigatoni. Mixing in some of the pasta cooking water into your sauce can help create a smoother consistency, as the starch will help the sauce cling to the pasta better. Finally, cover your baking dish with foil during the first half of the baking time. This helps trap moisture and prevents the top from getting too crispy before the pasta is heated through.
Serving Suggestions and Variations
Baked rigatoni is versatile, so feel free to get creative with your serving suggestions and variations. For a classic touch, serve it alongside a fresh green salad dressed with a light vinaigrette. Garlic bread also pairs nicely, giving everyone a delicious way to soak up any extra sauce. If you want to add a little more color and nutrition, consider throwing in some sautéed vegetables like zucchini, spinach, or bell peppers into the mix before baking. This not only enhances the flavor but also makes the dish more wholesome.
For variations, try swapping the Italian sausage for grilled chicken or turkey for a lighter option. If you want a vegetarian version, replace the sausage with mushrooms or lentils, seasoned similarly to mimic the flavors. Another fun twist is to experiment with different cheeses. Adding a blend of mozzarella and ricotta creates a creamier texture, while a sprinkle of Parmesan on top gives a nice, salty finish. Don’t hesitate to mix in some fresh herbs or red pepper flakes for an extra kick or garnish with fresh basil after baking for an aromatic touch.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can swap rigatoni for another pasta shape like penne or ziti. Just remember to adjust the cooking time so it stays al dente before baking.
What should I do with leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for a crispy topping or in the microwave for a quicker option.
Can I make this dish ahead of time?
You can prepare the baked rigatoni up to the baking step and cover it with foil in the fridge. Just pop it in the oven when you’re ready to eat, adding a few extra minutes to the baking time.
What can I serve with baked rigatoni?
A simple side salad or garlic bread pairs perfectly with baked rigatoni. You might also enjoy some roasted veggies for a colorful and healthy addition.
What are some common mistakes to avoid?
One common mistake is overcooking the pasta before baking. Make sure to cook it al dente so it holds its texture while it bakes.
Baked Rigatoni
Ingredients
- 1 lb dry penne rigatoni
- 2 mild Italian sausages casings removed
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 28fl oz diced tomatoes, undrained
- 1 can 5.5 fl oz tomato paste
- 1 cup chicken broth
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese optional
- 2 tablespoons chopped fresh basil
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large skillet. Add sausages and cook for 4-6 minutes or until no longer pink. Remove sausages from skillet, reserving any dripping in skillet.
- Add onions and garlic to skillet; sauté for 2 minutes. Stir in undrained tomatoes, tomato paste, broth and salt. Bring to a boil. Reduce heat to low; simmer, uncovered, for 10 minutes, stirring occasionally.
- Combine pasta, tomato mixture, sausage, ½ cup mozzarella cheese, Parmesan cheese, if using and basil in a large bowl; spoon into ungreased 13X9 inch baking dish. Sprinkle with remaining mozzarella cheese. Bake in preheated 375 °F oven for 10 to 15 minutes or until cheese is melted.
- Serve and enjoy!
Notes
Nutrition
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