Description
Rich, cheesy, and irresistibly comforting, this Cheesy Baked Rigatoni with Italian Sausage & Spinach combines tender rigatoni, savory Italian sausage, fresh spinach, and layers of melted cheese. It’s the ultimate baked pasta dish, perfect for cozy family dinners or special occasions.
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 fresh spinach (about 2 large handfuls)
- 1 (24-ounce) jar marinara sauce
- ½ cup grated parmesan cheese, plus more for topping
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- ½ pound shredded mozzarella cheese
- ½ pound fresh mozzarella cheese, drained and sliced ¼ inch thick
Instructions
- Preheat the Oven:
Preheat your oven to 450°F. Lightly grease a 12-inch cast iron skillet or 9×13-inch baking dish with olive oil. - Cook the Sausage:
Place the sausage links on a sheet pan and drizzle with olive oil. Rub to coat evenly. Roast in the preheated oven for 12 minutes, or until cooked through. Let them cool slightly, then slice into ¼-inch pieces. - Cook the Rigatoni:
Bring a large pot of salted water to a boil. Cook the rigatoni for 2 minutes less than the package instructions for al dente pasta. Reserve ½ cup of pasta water, then drain the pasta. - Prepare the Sauce:
- Heat ¼ cup of olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add the sliced sausage and cook for 2–3 minutes until browned.
- Stir in the cherry tomatoes with a pinch of salt and cook for 3 minutes, until the tomatoes burst.
- Add the garlic, oregano, and red pepper flakes. Cook for 1 minute, stirring constantly.
- Pour in the marinara sauce and stir in the fresh spinach. Add the reserved pasta water and let the sauce simmer until the spinach wilts.
- Stir in the grated parmesan cheese and mix until melted and creamy.
- Combine Pasta and Sauce:
Add the drained rigatoni to the sauce and toss to coat evenly. Stir in the chopped parsley for added freshness. - Assemble the Casserole:
- Spread half of the pasta mixture in the prepared skillet or baking dish.
- Sprinkle half of the shredded mozzarella cheese over the pasta.
- Add the remaining pasta mixture and top with the fresh mozzarella slices and the remaining shredded mozzarella.
- Bake the Dish:
- Bake for 8 minutes, or until the cheese is melted and bubbly.
- Switch to broil and cook for 1–2 minutes to achieve a golden, crispy cheese topping.
- Serve and Garnish:
Remove the dish from the oven. Let it rest for a few minutes before serving. Garnish with parsley and extra parmesan cheese for a finishing touch.
Notes
- Cook Pasta Al Dente: Slightly undercook the pasta to ensure it doesn’t get mushy during baking.
- Substitute Ingredients: Use turkey sausage or plant-based sausage for a healthier or vegetarian option.
- Add Veggies: Enhance the dish with mushrooms, bell peppers, or zucchini.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
- Freezer-Friendly: Assemble the casserole and freeze before baking for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian