Description

This Baked Rigatoni is a comforting dish that combines rich spaghetti sauce, savory chicken sausage, and gooey mozzarella. It’s a delightful option for anyone seeking an easy, homemade meal that’s full of flavor.

Ingredients

Scale

olive oil, for greasing pan
1 (25 oz) jar prepared spaghetti sauce
3 cups low-sodium chicken broth, or vegetable broth
½ cup heavy cream, or additional stock
2 teaspoons garlic powder
2 teaspoons dried oregano
½ teaspoon kosher salt
½ teaspoon crushed red pepper flakes, +/- to taste
16 ounces dried rigatoni noodles
12 ounces italian smoked chicken sausage, sliced into 1-inch rounds
8 ounces shredded mozzarella cheese

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Instructions

Position an oven rack in the center and preheat the oven to 425℉. Lightly brush a deep 9×13-inch casserole dish with olive oil.
Pour the spaghetti sauce into the baking dish. Shake the empty jar with the broth to extract every bit, then add it to the pan. Mix in the heavy cream, garlic powder, oregano, kosher salt, and crushed red pepper flakes.
Add the uncooked rigatoni noodles and sliced sausage to the pan, ensuring the pasta is well coated with the sauce. Push the noodles down to submerge them as much as possible.
Cover the dish tightly with foil and bake for 40 minutes. After baking, carefully remove from the oven, take off the foil, and stir well. If the noodles are still firm, cover and bake for an additional 10 minutes.
Sprinkle the shredded mozzarella evenly over the pasta and return to the oven. Bake for another 10-15 minutes, or until the cheese is melted and pasta is tender.
Allow the rigatoni to rest for 5-10 minutes before serving.

Notes

Feel free to add vegetables like bell peppers or spinach for extra nutrition.
For a richer flavor, consider using homemade spaghetti sauce.
This dish can be prepared ahead and baked right before serving.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg