Description
Cheesy Baked Rigatoni with Spinach and Sausage
Ingredients:
For the Sauce:
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy, casing removed)
1 small onion (diced)
3 garlic cloves (minced)
1 can (28 oz) crushed tomatoes
1/2 cup heavy cream
1 teaspoon Italian seasoning
Salt and black pepper (to taste)
For the Pasta:
1 pound rigatoni pasta
2 cups fresh spinach (chopped)
For Assembly:
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese (grated)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles.
Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute.
Add crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
Stir in heavy cream and spinach. Simmer for another 2-3 minutes until the spinach wilts.
Combine Pasta and Sauce:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rigatoni with the sauce. Toss until evenly coated.
Assemble and Bake:
Transfer half of the pasta mixture to a greased 9×13-inch baking dish. Sprinkle with half the mozzarella and Parmesan cheese.
Add the remaining pasta and top with the rest of the cheeses.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh parsley if desired and serve hot!
This baked rigatoni is loaded with gooey cheese, flavorful sausage, and tender spinach—a comfort food favorite for any dinner table!
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Step-by-Step Guide
1. Prep & Cook Pasta: Salt boiling water generously. Cook rigatoni to al dente, drain, and reserve 1/2 cup pasta water.
2. Brown the Sausage: In a large, oven-safe skillet or Dutch oven, heat oil. Add sausage, crumbling it, and cook until no pink remains. Remove with a slotted spoon.
3. Build the Sauce Base: In the same skillet, sauté onion in sausage drippings. Add garlic, cooking until fragrant. Pour in crushed tomatoes and seasoning. Return sausage to the pan and simmer.
4. Finish the Sauce: Lower heat and stir in heavy cream. Fold in spinach until wilted. Taste and adjust seasoning.
5. Combine: Add the drained pasta to the skillet, tossing to coat. If sauce is thick, loosen with reserved pasta water.
6. Top & Bake: Evenly top with all cheeses. Bake at 375°F until cheese is golden and sauce bubbles at edges, about 20-25 minutes. Let rest 5 minutes before serving.
Serving Suggestions
This hearty pasta is a complete meal, but pairs beautifully with a crisp green salad with a light vinaigrette to cut the richness. Garlic bread is a classic for soaking up sauce. For a lighter side, try roasted asparagus or broccoli. A medium-bodied red wine like Chianti or a sparkling water with lemon complements the flavors perfectly.
How-to Summary
Boil rigatoni. Brown crumbled Italian sausage. Sauté onion and garlic in the same pan. Add tomatoes, seasoning, and simmer. Stir in cream and spinach. Combine sauce with pasta. Transfer to a baking dish, top with mozzarella and Parmesan, and bake at 375°F for 20-25 minutes until bubbly and golden.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Bake from cold, adding 10-15 minutes to the baking time.
Can I use a different protein? Absolutely. Ground beef, turkey, or chicken work well. For a vegetarian version, use plant-based sausage or lentils.
My sauce seems too thin. How can I thicken it? Let it simmer uncovered for an extra 5-10 minutes before combining with the pasta. The al dente pasta will also absorb some liquid during baking.
Can I freeze baked rigatoni? Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in a 350°F oven.
What can I use instead of heavy cream? Half-and-half or whole milk mixed with a tablespoon of flour can substitute, though the sauce will be less rich.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente. It will soften further while baking.
- Skipping Pasta Water: Not reserving starchy pasta water can make correcting a thick sauce difficult.
- Underseasoning the Sauce: Taste the sauce before combining with pasta. It should be well-seasoned to flavor the entire dish.
- Using Pre-Shredded Cheese: These contain anti-caking agents that prevent smooth melting. For best results, shred cheese from a block.
Conclusion
This Cheesy Baked Rigatoni is the ultimate comfort food, masterfully combining savory sausage, creamy tomato sauce, and vibrant spinach under a blanket of melted cheese. Its straightforward process yields impressive, crowd-pleasing results perfect for weeknights or entertaining. By following the detailed steps and avoiding common pitfalls, you’ll create a reliably delicious, satisfying centerpiece for any meal. Enjoy the rich, hearty flavors of this classic baked pasta dish.