This rigatoni al forno is a quick and easy weeknight version of a classic Italian baked pasta dish, full of flavor. Spicy Italian sausage, rigatoni with a bite, tons of gooey cheese, and a creamy flavorful tomato sauce, make for a soon-to-be family favorite! If you're looking for more delicious pasta inspo, my Cheesecake Factory copycat Tomato Basil Pasta is a weeknight winner - from home, and my version of the Gigi Hadid spicy pasta too!
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👩🏽🍳 Why This Recipe Works
- Comforting classic: Al forno means "baked" in Italian, and what could possibly be more comforting than cheesy, baked pasta. This is a slightly elevated version of baked pasta with meat sauce, which is a warming, comforting meal that you know and love. The perfect crunchy edges and hearty meat sauce make for a great pasta dish!
- Homemade sauce: No need to open any jarred or canned sauces to make this baked rigatoni. This recipe calls for a scratch-made delicious meat sauce, and is still quick cooking with simple ingredients! For another quick pasta recipe with homemade sauce, give this Olive Garden five cheese ziti al forno a try!
- Great for feeding a crowd: Rigatoni al forno is great for feeding a crowd, and even travels well if you're contributing to a potluck. The pasta bake can be made ahead of time, and baked when you are ready to serve!
🥘 Ingredient notes
- Rigatoni pasta: Rigatoni pasta is the perfect option for a baked pasta recipe as they are thick pasta tubes. Rigatoni maintains some texture even after cooking twice. Be sure to select pasta that has ridges on the outside, so that the sauce has something to cling to. You may find that some rigatoni pastas are shaped slightly longer than wide, which is fine.
- Hot Italian sausage: You can use either ground pork, chicken or turkey hot Italian sausage for this recipe. Italian sausage has a distinct flavor with the addition of fennel seeds and red pepper flakes. This also works double duty for a quick-cooking sauce, as the sausage is already packed with flavor.
- Tomato paste: I always recommend opting for tomato paste in a tube rather than in a can, as it stores easily in the fridge.
- Heavy cream: Heavy cream is classified as containing a fat content of 35% or higher.
- Bocconicini cheese: Bocconcini cheese is a variety of fresh mozzarella cheese. It makes for a fancier presentation, and has a delicious, chewy texture when melted. The smaller pearls also make for the perfect amount of cheese.
A full list of ingredients with measurements is located on the recipe card, below.
📖 Substitutions
- Rigatoni pasta: Any short pasta shape, preferably tubular in shape, will work. Penne, ziti, or even fusilli work well.
- Tomato paste: Tomato passata, crushed tomatoes, or pre-made tomato sauce will work in place of tomato paste.
- Italian sausage: Swap hot Italian sausage for sweet sausage instead, or alternatively use ground beef in place of sausage.
- Heavy cream: Use half and half cream, or even ricotta cheese, in place of heavy cream.
- Bocconcini cheese: Regular shredded mozzarella is a perfecty fine substitute for bocconcini cheese. Provolone is also a fantastic melting cheese.
- Dried oregano: You can use an Italian seasoning blend in place of dried oregano.
🔪 Variations
- Vegetarian: Chopped cremini or portobello mushrooms are a great vegetarian substitute for ground meat, while still adding meatiness to the sauce.
- Extra veggies: Add some baby spinach or kale to the sauce to add some extra vitamins and freshness to the sauce.
- Extra meaty: For extra meatiness, add diced pancetta or guanciale to the sauce.
- Bechamel sauce: Top the pasta with a homemade bechamel sauce for an extra decadent version of this classic casserole dish.
⏲️ Step-by-step Instructions
Prep Work Before Cooking
- Collecting all your ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
- Boil water: Bring a large pot of water to a boil. Once the water starts boiling, salt the water generously.
- Chop onions and garlic: Finely dice the onion, and mince the fresh garlic using a garlic press or sharp knife.
Boil the rigatoni until al dente based on package directions. Before draining the pasta, reserve 1 cup of the pasta water.
Preheat the oven to 375°F.
In a large pot, heat ½ a tablespoon of olive oil over medium heat. Brown the Italian sausage, taken out of the casing. Break the sausage apart into small crumbles. Once the sausage is mostly golden brown, add the onion and garlic. Sauté until fragrant and the onions are translucent. [photo 1]
Add the tomato paste and dried spices to the sausage, onion and garlic mixture. Combine everything well, and cook the tomato paste through for 2-3 minutes to get rid of the raw tomato flavor. Add the heavy cream once the tomato paste is cooked through, and combine well. [photo 2]
Add the cooked rigatoni, and a generous splash of the pasta water to the pot. Toss well. Add more pasta water if you feel that the sauce is too thick. [photo 3]
Transfer the pasta to a 10.5 x 7.5" baking dish, and top with torn bocconcini cheese. Bake the pasta for 10-15 minutes, and then broil for 5 minutes on HI, until the cheese is fully melted and lightly browned. Serve with fresh parmesan cheese sprinkled over the top. [photo 4]
💭 Expert Tips
- Remove the sausage casing: The easiest way to remove the sausage meat is to squeeze one end of the sausage link, and slide the meat right out of the casing on the other end.
- Extra cheesiness: Assemble the baked pasta in layers, alternating between cheese and pasta, to get extra bites of cheesiness.
- Give the tomato paste time: One of the keys to cooking with tomato paste is giving it time to cook through and release some of its oils. This deepens the tomato flavor without tasting raw or overpowering.
- Freshly shredded cheese: Avoid using pre-shredded cheese if using regular mozzarella. Pre-shredded cheese does not melt as well as freshly shredded, since they have an added anti-caking agent.
🍽 Make Ahead & Storage
- The rigatoni can be assembled 1-2 days in advance in a baking dish, and baked when you are ready to serve.
- Transfer the cooked and cooled pasta into an airtight container. This pasta keeps well in the fridge for 2-3 days.
- Leftover rigatoni can also be frozen in a freezer-safe container. Reheat in the oven or in the microwave.
⭐ Recipe FAQs
Ensure that the pasta is well-coated in sauce before transferring to a baking dish. If the sauce looks too thick, loosen with pasta water. You can also cover the baking dish with aluminum foil while in the oven, to retain some extra moisture.
You can definitely use your favorite jarred or premade marinara sauce for this recipe. Add the sauce to the browned meat, and season with the same dried spices.
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Rigatoni al Forno (With Sausage!)
Equipment
- Baking Dish - 10.5 x 7.5"
Ingredients
- 3 links Hot Italian sausage - casings removed
- ½ lb Rigatoni pasta
- 4 cloves Fresh garlic - minced
- ½ Onion - finely diced
- ¼ cup Tomato paste
- ½ cup Heavy cream
- 1 ½ teaspoon Dried oregano
- 1 teaspoon Red chilli flakes
- ½ cup Bocconcini cheese pearls - torn
- 1 cup Pasta water
- Sea salt - to taste
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, generously salt the water.
- Boil the rigatoni until al dente. Before draining the pasta, reserve 1 cup of the pasta water.½ lb Rigatoni pasta
- Preheat the oven to 375°F.
- In a large pot, heat ½ a tablespoon of olive oil. Brown the Italian sausage, taken out of the casing. Break the sausage apart into small crumbles. Once the sausage is mostly browned, add the onion and garlic. Sauté until fragrant and the onions are translucent.3 links Hot Italian sausage, 4 cloves Fresh garlic, ½ Onion
- Add the tomato paste and dried spices to the sausage, onion and garlic mixture. Combine everything well, and cook the tomato paste through for 2-3 minutes to get rid of the raw tomato flavor. Add the heavy cream once the tomato paste is cooked through, and combine well. Taste for salt, and adjust to your taste.¼ cup Tomato paste, ½ cup Heavy cream, 1 ½ teaspoon Dried oregano, 1 teaspoon Red chilli flakes, Sea salt
- Add the cooked rigatoni, and a generous splash of the pasta water to the pot. Toss well. Add more pasta water if you feel that the sauce is too thick.1 cup Pasta water
- Transfer the pasta to a 10.5 x 7.5" baking dish, and top with torn bocconcini cheese. Bake the pasta for 10-15 minutes, and then broil for 5 minutes on HI, until the cheese is fully melted and lightly browned.½ cup Bocconcini cheese pearls
✱Recipe Notes
- Remove the sausage casing: The easiest way to remove the sausage meat is to squeeze one end of the sausage link, and slide the meat right out of the casing on the other end.
- Extra cheesiness: Assemble the baked pasta in layers, alternating between cheese and pasta, to get extra bites of cheesiness.
- Give the tomato paste time: One of the keys to cooking with tomato paste is giving it time to cook through and release some of its oils. This deepens the tomato flavor without tasting raw or overpowering.
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