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A serving spoon in a baking dish of tomato sausage rigatoni
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Baked Tomato Sausage Rigatoni

This Baked Tomato Sausage Rigatoni is one of the easiest pasta dinners, with minimal prep, one pan, and incredible flavor.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: baked rigatoni, tomato sausage rigatoni
Servings: 8 people

Ingredients

  • 12 ounces (4 cups) dry Rigatoni pasta
  • 3/4 pound bulk Italian sausage
  • 1 small red bell pepper , seeds and ribs removed, chopped
  • 2 1/4 cups low-sodium chicken broth
  • 1 jar (24 ounce) marinara sauce
  • 1 can (15 ounce) diced tomatoes, undrained
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1/3 cup heavy cream
  • 1/4 cup grated fresh Parmesan
  • 5 ounce bag fresh baby spinach
  • 4 large fresh basil leaves , chopped

Instructions

  • Preheat oven to 425F. Coat a 9x13 baking dish with nonstick spray.
  • Dump 4 cups dry rigatoni pasta in the baking dish.
    Dry rigatoni in a casserole dish
  • From 3/4 of a pound bulk Italian sausage, break off very small pieces and dot all over the pasta, then sprinkle with 1 small chopped red bell pepper.
    Italian sausage on dry rigatoni in a casserole dish
  • In a mixing bowl, combine 2 & 1/4 cups low-sodium chicken broth, 24 ounces marinara sauce, 15 ounce can diced tomatoes with its liquid, 1/2 teaspoon each coarse salt and pepper, a 1/4 teaspoon each garlic powder and onion powder, and 1/8 teaspoon crushed red pepper flakes.
    Whisking marinara sauce and broth in a bowl
  • Pour the sauce mixture evenly over the pasta, sausage, and bell pepper making sure it’s all submerged in the liquid.
    Tomato sauce poured over rigatoni and Italian sausage in a casserole dish
  • Cover tightly with foil and bake for 45 minutes until the pasta is al dente.
  • Remove the foil and stir in 1/3 cup heavy cream, 1/4 cup grated parmesan, and 5 ounces fresh baby spinach.
    Pouring heavy cream into a pan of baked rigatoni
  • Loosely tent with foil and let stand for another 5 to 10 minutes until the spinach has wilted and the sauce has thickened.
    A spoon stirring spinach into a casserole dish of baked rigatoni
  • Before serving, top with fresh chopped basil and some shaved parmesan.
    Baked tomato sausage rigatoni in a casserole dish

Video

Nutrition

Calories: 400kcal | Carbohydrates: 42g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 46mg | Sodium: 1023mg | Potassium: 756mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2746IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 3mg