Tray-Bake Rigatoni with Sausage

How to Make Tray-Bake Rigatoni with Sausage

1. 1

   Step 1: Preheat and brown the sausage

   Heat the oven to 400°F (200°C). In a large skillet over medium-high heat, warm the olive oil and crumble in the sausage; cook until browned, about 6–8 minutes. Add the chopped onion and garlic and sauté 2–3 minutes until softened and fragrant; remove from heat.

   For this step

   • 1 lbItalian sausage (mild or hot), removed from casings
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic cloves, minced
   • 1 tbspOlive oil
2. 2

   Step 2: Assemble the tray bake

   In a 9x13-inch (or similarly sized) ovenproof baking dish, combine the uncooked rigatoni, browned sausage mixture, marinara sauce, and chicken broth. Stir thoroughly so the pasta is mostly submerged in liquid, spreading everything into an even layer.

   For this step

   • 1 lbRigatoni (uncooked)
   • 24 ozMarinara sauce
   • 2 cupsChicken broth (or water)
   
3. 3

   Step 3: Cover and bake until pasta is tender

   Cover the dish tightly with foil and bake for 25–30 minutes, stirring once halfway through to ensure even cooking and liquid absorption. Check that the pasta is al dente — it should be tender with a slight bite and most of the liquid absorbed.
   
4. 4

   Step 4: Top with cheeses and finish baking

   Remove the foil, give the pasta a good stir, then evenly sprinkle shredded mozzarella and grated Parmesan over the top. Return the dish uncovered to the oven and bake 8–12 minutes until the cheese is melted and bubbly; for a golden finish, broil 1–3 minutes, watching closely.

   For this step

   • 2 cupsShredded mozzarella
   • 1/2 cupGrated Parmesan
   
5. 5

   Step 5: Rest, garnish, and serve

   Let the tray rest 5 minutes so the sauce sets slightly, then scatter torn fresh basil over the top and season to taste. Serve straight from the pan with extra Parmesan at the table; leftovers keep well refrigerated for 2–3 days.

   For this step

   • 1/2 cupFresh basil leaves, torn

1. Heat the oven to 400°F (200°C). In a large skillet over medium-high heat, warm the olive oil and crumble in the sausage; cook until browned, about 6–8 minutes. Add the chopped onion and garlic and sauté 2–3 minutes until softened and fragrant; remove from heat.
2. In a 9x13-inch (or similarly sized) ovenproof baking dish, combine the uncooked rigatoni, browned sausage mixture, marinara sauce, and chicken broth. Stir thoroughly so the pasta is mostly submerged in liquid, spreading everything into an even layer.
3. Cover the dish tightly with foil and bake for 25–30 minutes, stirring once halfway through to ensure even cooking and liquid absorption. Check that the pasta is al dente — it should be tender with a slight bite and most of the liquid absorbed.
4. Remove the foil, give the pasta a good stir, then evenly sprinkle shredded mozzarella and grated Parmesan over the top. Return the dish uncovered to the oven and bake 8–12 minutes until the cheese is melted and bubbly; for a golden finish, broil 1–3 minutes, watching closely.
5. Let the tray rest 5 minutes so the sauce sets slightly, then scatter torn fresh basil over the top and season to taste. Serve straight from the pan with extra Parmesan at the table; leftovers keep well refrigerated for 2–3 days.