Baked rigatoni with sausage is one of those comforting pasta dinners I come back to again and again. It’s a hearty baked pasta made with rigatoni, savory sausage, marinara sauce, and layers of cheese that melt together beautifully in the oven. This family-style meal is filling, flexible, and perfect for both busy weeknights and make-ahead dinners.
Rigatoni is my go-to for this recipe because the ridges hold onto the sauce and cheese so well, but this baked pasta method also works with other tube pastas like ziti or penne if that’s what you have on hand.
My favorite side for pasta dishes, is this garlic bread made with fresh garlic! If you like garlic, you are going to LOVE this homemade garlic bread. This cucumber and tomato salad with a simple dressing is also great to serve with a pasta dish.
Table of contents
Why I Love This Recipe
This baked rigatoni with sausage is a hearty, comforting pasta dinner that feeds a crowd without requiring a lot of prep or complicated steps. It’s one of those reliable recipes I can make for family dinners or casual gatherings and know everyone will be happy.
Rigatoni works especially well in this baked pasta because the ridges grab onto the marinara sauce and melted cheese, so every bite is flavorful and satisfying. It holds up beautifully in the oven and doesn’t get lost under the sauce.
This baked rigatoni recipe is easy to make ahead, which makes it perfect for busy weeknights, meal prep, or when I want dinner ready to go before the evening rush starts.
The combination of Italian sausage, marinara sauce, ricotta, and mozzarella gives this baked rigatoni with sausage a rich, classic flavor that feels comforting without being fussy or overly complicated.
It’s a flexible baked pasta casserole that’s easy to adapt based on what you have on hand, but it’s especially good with sausage, which adds more flavor than ground beef and pairs perfectly with the rigatoni.
Ingredients
1 pound – Rigatoni pasta (I sometimes use Ziti if that's what I have at home.
1 pound - ground beef cooked and crumbled (I use a 15 % fat package).
½ pound – Italian sausage
32 oz – Marinara or pasta sauce (store-bought or homemade) Have you tried Rao's? It has very simple ingredients and no additives!
15 oz – Ricotta cheese
2 cups (reserve 1 cup) – Shredded mozzarella cheese (plus extra if you like a cheesier top)
½ cup – Grated Parmesan cheese (for topping)
2 – Large eggs (to mix into ricotta, optional)
1 teaspoon – Italian seasoning or 1 tablespoon chopped fresh basil (optional)
Make it Your Way
As I mentioned earlier, I often use what I have on hand to either substitute or add in addition to the basic recipe. Here are some options!
Pasta Options - I like to use rigatoni because the sauce holds onto the ridges. Ziti, penne, or mostaccioli all work bif that is what you have on hand.
Meat Options - Use all sausage, or do half sausage and half ground beef. Ground turkey or plant-based crumbles work too.
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Cheese Swaps - Sub cottage cheese for ricotta, or use a shredded Italian blend instead of just mozzarella.
Add Veggies - Add sautéed spinach, mushrooms, or zucchini for extra flavor and nutrition.
Instructions
Preheat oven to 375°F.
Step 1
Boil Rigatoni until al dente. Drain and set aside.
Step 2
In a large skillet, brown the ground beef and sausage. I brown them together. Drain excess grease. Add marinara sauce and oregano and simmer for a few minutes.
Step 3
In a medium bowl, mix ricotta, half the mozzarella, and eggs.
Step 4
In a large baking dish, layer as follows: about ⅓ of sauce on the bottom, then all the pasta, top the pasta with all the ricotta mixture.
Then add the balance of the tomato/meat sauce. Top with remaining mozzarella and parmesan.
Some people like doing 2 layers of each but I have always just done it as above (it's easier and faster)!
Step 5
Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top. I love my cheese browned like this. Some people prefer less browing (the cheese will be more melty).
Make-Ahead + Freezer Tips
To Make Ahead:
Assemble the full dish, cover tightly, and refrigerate for up to 2 days. Add 10–15 extra minutes to the bake time if cold.
To Freeze:
Wrap unbaked pasta tightly with plastic wrap and foil. Freeze up to 2 months. Bake from frozen (covered) at 375°F for 1 hour, then uncover for 15–20 minutes. Make sure you remove the plastic wrap before baking!
Leftovers:
Store leftovers in an airtight container in the fridge up to 4 days. Reheat in oven or microwave.
FAQs
Yes. This baked rigatoni with sausage is a great make-ahead pasta dinner. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 2 days. When you’re ready to bake, add an extra 10–15 minutes to the cooking time if it’s going into the oven cold.
Italian sausage works best for baked rigatoni with sausage. Mild or hot Italian sausage both work well, depending on your preference. You can also use all sausage or a combination of sausage and ground beef for a slightly lighter flavor.
To prevent the cheese from browning too much, bake the rigatoni covered for most of the cooking time and uncover it only near the end. Once the cheese is fully melted and bubbly, it’s ready to come out of the oven — it doesn’t need to brown deeply.
Other Delicious Pasta Dishes
Printable Recipe
Easy Baked Rigatoni with Sausage
Ingredients
- 1 pound Rigatoni pasta Ziti can be substituted
- 1 pound ground beef cooked and crumbled I use 15% fat ground beef. Both ground beef and sausage can be browned together.
- ½ pound Italian sausage Mild or spicy depending on your family's preferences.
- 32 oz Marinara sauce Containers contain various sizes now! If you use anywhere from 28 - 32 oz, the recipe will be fine. I like Rao's brand.
- 15 oz Ricotta Cheese
- 2 cups Mozzarella Shredded. Reserve about ⅔ cup to sprinkle on top. If I have extra cheese at home, I'll sometimes add more to the top to make it cheesier.
- ½ cup Parmesan grated
- 2 Eggs to mix into ricotta and cheese
- 1 teaspoon Italian seasoning or oregano for the sauce and some to sprinkle on top.
Instructions
- Preheat oven to 375°F.
- Boil pasta until al dente. Drain and set aside.
- In a large skillet, brown the ground beef and sausage. I brown them together. Drain excess grease. Add marinara sauce and oregano and simmer for a few minutes.
- In a medium bowl, mix ricotta, half the mozzarella, and eggs.
- In a large baking dish, layer as follows: about ⅓ of sauce on the bottom, then all the pasta, top the pasta with all the ricotta mixture, then add the balance of the tomato/meat sauce. Top with remaining mozzarella and parmesan.Some people like doing 2 layers of each but I have always just done it as above (it's easier and faster.)!
- Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top.
Notes
Nutrition (estimate)
Mary Ellen
I made this for dish for My husband's Birthday party on Sunday. Everyone enjoyed it and our son commented that is was restaurant quality! I assembled it earlier in the day and kept it in the fridge until it was ready to be baked. Leaving it out for 30 mins. before putting it in a hot oven !
Thank you Susan for this delightful recipe!
Susan Moncrieff
I am so glad your husband and everyone enjoyed this recipe! My family loves it too!!