Baked Rigatoni
- By Amy Dong
- Updated Sep. 18, 2025
I make this baked rigatoni when I want a delicious all-in-one pasta dish without boiling noodles. It’s packed with protein, bubbly cheese, and a flavorful sauce. No one believes it’s this easy.
In This Article
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Amy’s Notes
This Baked Rigatoni is my go-to no-fuss dinner that still feels hearty and homemade. Here’s why I keep coming back to it:
- Bold, Comforting Flavor: Italian sausage, garlic, and onion powder come together with marinara to create a deeply savory sauce that soaks right into the pasta.
- No-Boil Simplicity: There’s no need to pre-cook the pasta. Just mix everything in the baking dish and let the oven handle the rest.
- Cheesy and Filling: Like my Cheesy Creamy Baked Ziti, this recipe easily feeds a hungry group.
- Flexible: You can swap in ground beef, diced ham, or even roasted veggies and it still turns out great.
- Reliable Leftovers: Leftovers reheat beautifully for lunch the next day or a second dinner later in the week, a lot like our Baked Ravioli Casserole.
Key Recipe Ingredients
- Italian Sausage – Browned and crumbled, it adds rich, savory flavor that soaks into every bite of pasta and sauce.
- Rigatoni – This sturdy tube pasta holds its shape and absorbs all the flavorful sauce while baking—no boiling required.
- Marinara Sauce – Use a good-quality or homemade sauce for a bold tomato base that brings everything together.
- Chicken Broth – Adds moisture and depth of flavor while cooking the pasta right in the dish for minimal prep.
- Garlic Powder & Onion Powder – These pantry staples boost the savory flavor of the sauce and keep the recipe simple.
- Mozzarella & Parmesan – Melty mozzarella gives that cheesy stretch factor, while grated parmesan adds a salty, nutty finish.
- Fresh Herbs – Chopped parsley or basil adds a bright, fresh pop to the finished dish.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Pasta Options: Rigatoni works great, but penne or another sturdy pasta shape can be used.
- Sauce Ideas: Any tomato-based pasta sauce will work in place of marinara. Use your favorite brand or style.
- Protein Swaps You can substitute ground beef, diced ham, or kielbasa for the sausage. If using plain ground beef, season it with ½ teaspoon kosher salt and ¼ teaspoon black pepper before cooking.
Step-By-Step Recipe Instructions
- Brown sausage in a skillet, breaking it up as it cooks.
- In a 9×13 pan, spread uncooked rigatoni in an even layer.
- Pour marinara over the pasta and sprinkle with garlic and onion powder.
- Add broth and gently stir to coat all the noodles.
- Layer cooked sausage evenly over the top.
- Sprinkle with mozzarella and parmesan cheese.
- Cover tightly with foil and bake 40 minutes; uncover and bake 20 more.
- Serve warm, garnished with parsley or basil.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Assemble Ahead of Time: You can fully assemble the dish up to a day in advance. Cover tightly with foil and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven.
- Make It a Freezer Meal: Assemble the entire dish in a freezer-safe pan, wrap it tightly, and freeze it before baking. When you’re ready to serve, thaw in the fridge overnight and bake as directed. Add 10–15 minutes to the bake time if it’s still slightly chilled.
What To Serve with Baked Rigatoni
Bread
- We love serving this hearty Baked Rigatoni with Rosemary Garlic Bread or warm Easy Dinner Rolls to soak up the extra sauce.
- Olive Garden Breadsticks or a batch of Garlic Cheese Bread also make perfect pairings for pasta nights.
Fresh Salads
- Balance the richness of the dish with a simple green salad like Chopped Greek Salad or Kale Brussels Sprouts Salad.
- For something a little more vibrant, try it with a Fresh Tomato Basil Salad or classic Creamy Caesar Salad.
Other Veggie Sides
- Add some grilled or air-fried vegetables to round out the meal. Air Fryer Broccoli or Grill Zucchini are easy go-tos.
- Easy Roasted Vegetables are another great side that pair well with the cheesy pasta.
Video: Watch Us Make This Recipe
Baked Rigatoni
I make this baked rigatoni when I want a delicious all-in-one pasta dish without boiling noodles. It's packed with protein, bubbly cheese, and a flavorful sauce. No one believes it’s this easy.
Ingredients
- 1 pound Italian sausage, Italian seasoned, ground
- 16 ounces rigatoni
- 40 ounces marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups chicken broth, or beef broth, regular strength
- 8 ounces mozzarella, shredded
- ¼ cup parmesan, grated
- freshly chopped parsley, for garnishing, or basil
Instructions
- Preheat oven to 425F with rack on lower-middle position.
- In a pan set over medium-high heat, brown the ground sausage, breaking it up as you cook.
- In a 9×13 pan, add uncooked rigatoni, marinara sauce, garlic powder, onion powder, and broth. Gently mix to combine well.
- Layer top evenly with cooked sausage, mozzarella cheese, and parmesan cheese.
- Tightly cover with foil and bake 40 minutes. Uncover and bake another 20 minutes.
- Garnish with desired herbs and serve.
Notes
- Use uncooked rigatoni straight from the box. There is no need to boil it first since the broth and marinara provide enough moisture to cook the pasta in the oven.
- Brown the sausage thoroughly before adding it to the casserole. This helps develop flavor and keeps the final dish from getting greasy.
- Feel free to use other proteins like ground beef, turkey, ham, or kielbasa. Just be sure to season plain meats with salt and pepper as needed.
- To make it vegetarian, use vegetable broth and swap the meat for sautéed vegetables or meatless crumbles.
- Grate your own cheese for a smoother melt. Pre-shredded cheese often contains anti-caking agents that prevent it from melting as well.
- Store leftovers in an airtight container in the fridge for up to five days. You can also freeze individual portions for up to one month.
- This recipe is part of our Pastas and Pizzas Recipes Collection.
- We love serving this hearty Baked Rigatoni with Rosemary Garlic Bread or warm Easy Dinner Rolls to soak up the extra sauce.
Nutrition (per serving)
Calories: 545kcal | Carbohydrates: 52g | Protein: 25g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 1645mg | Potassium: 738mg | Fiber: 4g | Sugar: 7g | Vitamin A: 832IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 3mg
Frequently Asked Questions
Does the pasta really cook in the oven without boiling it first?
Yes! As long as you use enough liquid (like the broth in this recipe) and tightly cover the pan, the pasta will cook through in the oven. This means, you don’t need to boil it first!
How do I make this recipe vegetarian?
Use vegetable broth in place of chicken or beef broth, and substitute the sausage with plant-based meat crumbles or sautéed vegetables like mushrooms, zucchini, or spinach.
Can I make this in one pot instead of transferring to a baking dish?
Yes, if you have a large Dutch oven or heavy oven-safe pot with a lid, you can brown the sausage, mix in the ingredients, and bake directly in that pot.
How should I store leftovers?
Leftover baked rigatoni can be stored in an airtight container in the fridge for up to 5 days. It also freezes well for up to 1 month – just thaw and reheat thoroughly before serving.
More to Cook And Eat
- Summer Italian Pasta Salad – This Easiest Summer Italian Pasta Salad is just that. Super easy, fast, and tasty. It’s picnic perfect and cookout ready.
- One Pot Pizza Pasta – This One Pot Pizza Pasta is a weeknight meal saver. It’s easy, tasty, and sure to please. Kids and adults alike will devour this one.
- Creamy Tomato and Sausage Pasta – On busy weeknights, this Creamy Tomato and Sausage Pasta will readily come to your rescue. It’s not only easy to prepare and comes together quickly.
- Lemon Pasta with Smoked Salmon and Asparagus – Lemon Pasta with Smoked Salmon and Asparagus is unbelievably easy, healthy, and mouthwatering! This fabulous dish comes together in just 30 minutes or less.