Description
A hearty and comforting Four Cheese Baked Rigatoni loaded with Italian sausage, a blend of ricotta, parmesan, mozzarella, and cheddar cheeses, all baked to golden perfection. This recipe combines tender rigatoni pasta with a rich, flavorful sauce and a cheesy topping, making it a perfect family-friendly dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Pasta
- 1 pound uncooked rigatoni pasta
Sausage Sauce
- 16 ounces Italian sausage
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups (24 oz.) marinara sauce
Cheeses
- 8 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Seasoning
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the oven rack in the top third to ensure proper baking and browning of the cheese.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package directions indicate to keep the pasta slightly firm. Drain and return the pasta to the pot, then set aside.
- Cook Sausage and Onion: Heat a skillet over medium-high heat. Add the Italian sausage and chopped onion, breaking up the sausage with a spoon. Cook for about 10 minutes until the sausage is fully cooked and the onions are softened.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes to the skillet. Cook for an additional minute to release the garlic aroma.
- Mix in Marinara Sauce: Pour the marinara sauce into the skillet with the sausage mixture. Heat through for a few minutes until warm and combined.
- Combine Pasta and Half Sauce: Add about half of the sausage and marinara sauce mixture to the cooked rigatoni in the pot. Stir to combine evenly, then transfer everything into a 9×13 inch baking dish and spread into an even layer.
- Add Ricotta and Parmesan: Dollop the ricotta cheese randomly over the pasta layer, then sprinkle the grated parmesan cheese evenly on top.
- Layer Remaining Sauce: Spoon the remaining sausage and marinara sauce evenly over the parmesan and ricotta layer.
- Top with Mozzarella and Cheddar: Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top for a rich, cheesy crust.
- Bake and Broil: Bake the rigatoni uncovered in the preheated oven for 20 minutes. Then switch the oven to broil and broil for a few minutes until the cheese is golden brown and bubbly. Watch carefully to avoid burning. Let the baked rigatoni rest for about 5 minutes before serving to set.
Notes
- Cooking the pasta just shy of al dente prevents it from becoming mushy after baking.
- Adjust red pepper flakes according to your preferred spice level or omit for no heat.
- The resting period after baking helps the sauce thicken and the dish hold its shape when served.
- You can swap cheddar with provolone or fontina for a different flavor profile.
- To make this recipe vegetarian, omit the sausage and use mushrooms or plant-based sausage.
