Cheesy Sausage Rigatoni

Total Time:
1 hr 40 min
35 min
20 min
45 min

6 to 8 servings

  • 1 pound rigatoni
  • 1 onion, finely diced
  • 2 tablespoons olive oil
  • 1 1/2 pounds Italian sausage
  • 1 teaspoon crushed red pepper flakes
  • Two 25-ounce jars marinara sauce
  • Two 8-ounce balls fresh mozzarella, cut into large cubes
  • 1/2 cup grated Parmesan
  • Minced fresh parsley, for garnish
Watch how to make this recipe.
  • Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.

  • Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.

  • To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.

  • When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

Cook's Note: This dish can also be cooked immediately after assembling in a preheated oven for 20 to 25 minutes at 350 degrees F.

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