Best Rigatoni With Italian Sausage Recipes

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ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
  • For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
  • Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
  • Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

ITALIAN SAUSAGE RIGATONI



Italian Sausage Rigatoni image

Provided by Food Network

Time 35m

Number Of Ingredients 7

1 package (19.76 ounces) Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
1 package (16 ounces) rigatoni pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 large red pepper, chunked and sauteed
2 tablespoons chopped parsley
1 jar (26 ounces) of your favorite pasta sauce

Steps:

  • Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

RIGATONI WITH SAUSAGE AND FENNEL



Rigatoni With Sausage And Fennel image

To make ahead, spoon the pasta into gratin dishes, sprinkle with Parmesan and refrigerate for up to a day. Bake for 20 minutes at 375 degrees F.

Provided by Ina Garten

Time 50m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni, such as De Cecco
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

RIGATONI WITH ITALIAN SAUSAGE



Rigatoni With Italian Sausage image

Quick and easy recipe, you can keep it simple or add veggies or black olives. If you really want to make it lazy you can buy a can of spaghetti sauce and just doctor it up with spices.

Provided by Monica P

Categories     Potluck

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons garlic, coarsely chopped
1 onion, chopped
8 ounces fennel or 8 ounces Italian sausage, with casings removed
8 fresh basil leaves, chopped
1 (28 ounce) can crushed tomatoes
1 1/4 cups grated parmesan cheese
salt & freshly ground black pepper
12 ounces rigatoni pasta
2 tablespoons italian seasoning
1 pinch dried oregano

Steps:

  • First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
  • In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
  • Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
  • Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

Nutrition Facts : Calories 561.7, Fat 13.5, SaturatedFat 6.5, Cholesterol 99.3, Sodium 789.3, Carbohydrate 84.8, Fiber 8.9, Sugar 3.1, Protein 28.7

RIGATONI WITH SAUSAGE & FENNEL



Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

CHEESY SAUSAGE RIGATONI



Cheesy Sausage Rigatoni image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound rigatoni
1 onion, finely diced
2 tablespoons olive oil
1 1/2 pounds Italian sausage
1 teaspoon crushed red pepper flakes
Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan
Minced fresh parsley, for garnish

Steps:

  • Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
  • Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
  • To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
  • When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL



Baked Rigatoni with Italian Sausage and Fennel image

This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.

Provided by Boog

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 12

1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
½ yellow onion, chopped
¼ cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup grated Asiago cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
  • Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
  • Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g

BAKED RIGATONI & SAUSAGE



Baked Rigatoni & Sausage image

To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (24 ounces) spaghetti sauce
1/4 cup dry red wine
2 cups shredded Italian cheese blend

Steps:

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

RIGATONI WITH CHEESE AND ITALIAN SAUSAGE



Rigatoni with Cheese and Italian Sausage image

Categories     Cheese     Pasta     Broil     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 appetizer servings

Number Of Ingredients 9

1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil

Steps:

  • Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
  • Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

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