Baked Rigatoni
This cheesy baked rigatoni with Italian sausage, fresh herbs, tomatoes, pasta, mozzarella, and Parmesan is a comforting and delicious casserole!
Ingredients
- Olive Oil14g≈ 1 tablespoon
- Yellow Onion150g≈ 1 large
- Andouille Sausage908g≈ 2 × 1 lb
- Tomatoes, crushed, canned1590g≈ 10.5 × 1 cup
- Water474g≈ 2 × 1 cup
- Basil, fresh15.9g≈ 2.75 × cup leaves, whole
- Oregano3g≈ 1 tablespoon dried
- Parsley3.8g≈ 1 tablespoon
- Pasta, white, dry680g≈ 5.5 × cup elbows
- Mozzarella cheese, whole milk450g≈ 2.75 × slices
- PARMESAN CHEESE120g≈ 4.25 × 1 oz
Estimated Cost
- Olive Oil (14g)$0.18
- Yellow Onion (150g)$0.33
- Andouille Sausage (908g)$10.53
- Tomatoes, crushed, canned (1590g)—
- Water (474g)—
- Basil, fresh (15.9g)—
- Oregano (3g)$0.42
- Parsley (3.8g)$0.16
- Pasta, white, dry (680g)—
- Mozzarella cheese, whole milk (450g)—
- PARMESAN CHEESE (120g)$1.76
* Cost estimate based on 6 of 11 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Warm the oil in a large saucepan over medium heat.
- 2
2. Add the onion and cook until softened, about 3 to 4 minutes.
- 3
3. Crumble the sausage into the pan, breaking up any lumps as it cooks, until it browns lightly and becomes crumbly, 6 to 8 minutes (sausage should reach 160°F internal temperature).
- 4
4. Drain off and discard the excess fat.
- 5
5. Pour in the crushed tomatoes with their liquid, the water, basil, oregano, and parsley. Bring to a boil over medium heat.
- 6
6. Lower the heat to low, cover partially with a lid, and simmer for 25 minutes.
- 7
7. While the sauce simmers, bring a large pot of lightly salted water to a boil.
- 8
8. Add the rigatoni and cook, stirring occasionally, until tender but still firm, 10 to 12 minutes.
- 9
9. Drain the pasta, rinse it under cool running water, and drain again. Transfer to a large bowl.
- 10
10. Preheat your oven to 350°F.
- 11
11. Remove the lid from the sauce and increase the heat to medium. Cook, stirring now and then, until the sauce thickens, 6 to 8 minutes.
- 12
12. Take the pan off the heat. Add two-thirds of the sauce to the pasta and toss until coated.
- 13
13. Stir in the mozzarella cheese and 1 cup of Parmesan cheese.
- 14
14. Transfer the mixture to a 9 by 13-inch baking dish. Pour the remaining sauce over the top and cover tightly with aluminum foil.
- 15
15. Bake for 25 minutes covered.
- 16
16. Uncover the dish, sprinkle the remaining 1/2 cup Parmesan cheese over the surface, and bake uncovered until the top is lightly browned, about 10 minutes more.
Nutrition per serving
Based on 12 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.