Imagine digging into a bubbling dish of cheesy baked rigatoni, with tender pasta coated in rich marinara, chunks of savory Italian sausage, and vibrant spinach adding a fresh twist. Cheesy Baked Rigatoni with Italian Sausage & Spinach is a dish that feels like a warm hug—perfect for family dinners, casual gatherings, or any time you crave something comforting and satisfying.

In this guide, you’ll learn how to prepare this Italian-inspired masterpiece with step-by-step instructions, tips for success, and all the details to make it your new go-to recipe.

Why You’ll Love Cheesy Baked Rigatoni with Italian Sausage & Spinach

This dish has everything you love in a baked pasta:

• Rich, Savory Flavors: The combination of Italian sausage, marinara sauce, and garlic is unbeatable.
• Cheesy Goodness: A mix of shredded mozzarella, fresh mozzarella, and parmesan creates layers of melty, gooey cheese.
• Easy to Prepare: While it feels indulgent, it’s simple enough for any home cook to make.
• Make-Ahead Friendly: Perfect for meal prep or assembling in advance for stress-free dinners.

Ingredients for Cheesy Baked Rigatoni with Italian Sausage & Spinach

Main Ingredients

• 1 pound mild Italian sausage links
• ¼ cup olive oil, plus a drizzle for greasing
• Kosher salt (to taste)
• 1 pound rigatoni pasta
• 1 pound cherry tomatoes, halved
• 6 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ¼ pound (about 2 large handfuls) fresh spinach
• 1 (24-ounce) jar marinara sauce
• ½ cup grated parmesan cheese, plus more for topping
• 2 tablespoons chopped fresh parsley, plus more for garnish
• ½ pound shredded mozzarella cheese
• ½ pound fresh mozzarella cheese, drained and sliced ¼ inch thick

Step-by-Step Instructions

Step 1: Prepare the Sausage

1. Preheat your oven to 450°F.
2. Place the Italian sausage links on a sheet pan and drizzle with olive oil. Rub to coat evenly.
3. Roast for about 12 minutes, or until the sausages are just cooked through.
4. Transfer the sausages to a cutting board. Once cooled, slice them into ¼-inch pieces.

Step 2: Cook the Rigatoni

1. Bring a large pot of generously salted water to a boil.
2. Add the rigatoni and cook for 2 minutes less than the package instructions for al dente pasta.
3. Reserve ½ cup of the starchy pasta water before draining the pasta.

Step 3: Prepare the Sauce

1. Heat a large, heavy-bottomed pot over medium-high heat and add ¼ cup of olive oil.
2. Once the oil is hot, add the sliced sausage and cook for 2–3 minutes, or until browned.
3. Add the cherry tomatoes and a pinch of salt. Cook for 3 minutes, stirring occasionally, until the tomatoes burst and release their juices.
4. Stir in the garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
5. Pour in the marinara sauce and stir in the spinach. Let the sauce simmer until the spinach wilts.
6. Add the reserved pasta water to loosen the sauce, if needed. Stir in the parmesan cheese and let it melt into the sauce.

Step 4: Combine the Pasta and Sauce

1. Add the drained rigatoni to the sauce and toss to combine.
2. Stir in the chopped parsley for a fresh, herby flavor.

Step 5: Assemble the Casserole

1. Grease a 12-inch cast iron skillet or a 9×13×3-inch baking dish with olive oil.
2. Pour half of the pasta mixture into the dish.
3. Top with half of the shredded mozzarella cheese.
4. Add the remaining pasta mixture, then top with the sliced fresh mozzarella and the rest of the shredded mozzarella.

Step 6: Bake the Rigatoni

1. Bake the casserole for 8 minutes, or until the cheese is fully melted.
2. Switch the oven to broil on high for 1–2 minutes, watching carefully, until the cheese is golden and bubbly.

Step 7: Garnish and Serve

1. Remove the casserole from the oven and let it cool slightly.
2. Garnish with a pinch of parsley and grated parmesan cheese. Serve warm and enjoy!

Tips for Success

• Cook Pasta Al Dente: Undercook the pasta slightly to prevent it from becoming mushy during baking.
• Customize the Protein: Swap Italian sausage for ground beef, turkey, or even a plant-based alternative.
• Fresh is Best: Use fresh mozzarella for its creamy texture, but shredded cheese works if you’re in a pinch.
• Add Extra Veggies: Incorporate mushrooms, zucchini, or bell peppers for additional nutrients.
• Make Ahead: Assemble the casserole, cover, and refrigerate overnight. Bake fresh when ready to serve.

Nutritional Information

Nutrient	Per Serving (1/8 of Casserole)
Calories	480
Protein	24g
Carbohydrates	48g
Fat	22g
Sodium	850mg

Frequently Asked Questions

1. Can I use a different type of pasta?

Yes, penne or ziti are excellent substitutes if you don’t have rigatoni.

2. Can I freeze this casserole?

Absolutely. Assemble the casserole, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

3. How do I store leftovers?

Refrigerate leftover casserole in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.

4. What’s the best way to burst cherry tomatoes?

Press them gently with the back of a spoon as they cook to release their juices and create a rich sauce.

5. Can I make this dish vegetarian?

Yes, simply omit the sausage or replace it with plant-based crumbles or extra vegetables.

6. Can I add more cheese?

Of course! Double the cheese layers for an extra indulgent casserole.

Why This Recipe is Perfect for Any Occasion

The Cheesy Baked Rigatoni with Italian Sausage & Spinach is versatile, comforting, and packed with flavor. It’s ideal for weeknight dinners, potlucks, or when you need a make-ahead meal for busy days. Plus, it’s customizable to suit your preferences.

Conclusion: Bring Comfort to Your Table

Ready to indulge in this cheesy, hearty delight? Grab your ingredients, preheat the oven, and enjoy the satisfaction of creating a dish that brings smiles to everyone’s face. Cheesy Baked Rigatoni with Italian Sausage & Spinach is more than a meal—it’s a celebration of flavor and comfort.

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