Sausage and Rigatoni Bake



Nothing like some good Italian food. A side salad and some garlic bread, a bit of Chianti, and well, can you get much better than that?

This is a bit time consuming if you make the sauce from scratch which I do, but I find it worth it since most store-bought sauces are lacking a lot in my opinion.

If you do buy a sauce in a jar, then you can whip this up in no time, and place a first-rate meal on the table worthy of guests.

So do give it a go.




  • 1 lb of Italian sausage, mild or hot, or other sausage that you love.
  • About 2 -3 cups of marinara sauce.
  • About 2/3 of a lb of rigatoni, or use other hefty dried pasta.
  • 8 oz fresh mozzarella, cubed
  • 8 oz Asiago cheese, shredded
  • 1/4 c butter, cubed
  • 4 oz – 6 oz Parmigiano cheese, shredded or Romano
  • 1/4 c chopped parsley


  1. Make your sauce. Set aside.
  2. Crumble the sausage and cook. Add to the sauce when browned and simmer until finished. Set aside.
  3. Boil the rigatoni in salted water until al dente. Drain.
  4. In a large baking dish, grease the surface with some butter.
  5. Add the cooked pasta and the cubes of butter, mix.
  6. Add the Mozzarella and the Parmigiano cheese, mix.
  7. Pour the sauce over the top and top with the Asiago cheese.
  8. Bake in 350° oven for about 30 minutes, until warm and bubbly and the Asiago has melted.
  9. Sprinkle with the parsley and serve.


Serves: 6 generously

Note: vary the cheeses, the sausage used, and the sauce as you like. This reheats nicely for leftovers too.



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