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–+ servings
Merry

Spinach and Sausage Rigatoni Al Forno

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

Preheat the Oven:
  1. 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:
  1. 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:
  1. 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:
  1. Heat ¼ cup of olive oil in a large, heavy-bottomed pot over medium-high heat.
  2. Add the sliced sausage and cook for 2–3 minutes until browned.
  3. Stir in the cherry tomatoes with a pinch of salt and cook for 3 minutes, until the tomatoes burst.
  4. Add the garlic, oregano, and red pepper flakes. Cook for 1 minute, stirring constantly.
  5. 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.
  6. Stir in the grated parmesan cheese and mix until melted and creamy.
Combine Pasta and Sauce:
  1. Add the drained rigatoni to the sauce and toss to coat evenly. Stir in the chopped parsley for added freshness.
Assemble the Casserole:
  1. Spread half of the pasta mixture in the prepared skillet or baking dish.
  2. Sprinkle half of the shredded mozzarella cheese over the pasta.
  3. Add the remaining pasta mixture and top with the fresh mozzarella slices and the remaining shredded mozzarella.
Bake the Dish:
  1. Bake for 8 minutes, or until the cheese is melted and bubbly.
  2. Switch to broil and cook for 1–2 minutes to achieve a golden, crispy cheese topping.
Serve and Garnish:
  1. 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.

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