Baking tray-bake pasta weeknight one-pan comfort-food

Tray-Bake Rigatoni with Sausage

Name: Tray-Bake Rigatoni with Sausage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Rigatoni (uncooked); 1 lb Italian sausage (mild or hot), removed from casings; 24 oz Marinara sauce; 2 cup Chicken broth (or water); 1 medium Yellow onion, finely chopped; 3 clove Garlic cloves, minced; 1 tbsp Olive oil; 2 cup Shredded mozzarella; 0.5 cup Grated Parmesan; 0.5 cup Fresh basil leaves, torn

A no-fuss tray-bake that cooks rigatoni straight in a saucy, sausage-studded pan for an easy weeknight crowd-pleaser. It browns sausage for flavor, then bakes the pasta in marinara and broth before topping with melty mozzarella and Parmesan.

0.0(0 reviews)

Prep: 15m · Cook: 40m · Total55 mins

DifficultyEasy

Serves6

AuthorJake

Jake's note

"This recipe shines when you want hands-off oven time and big flavor with minimal cleanup. It’s perfect for feeding a family or bringing to a casual potluck — the cheesy top and saucy interior are always popular."

Tray-Bake Rigatoni with Sausage

This tray-bake rigatoni is built around two smart ideas: brown the sausage for concentrated, caramelized flavor, and let uncooked pasta finish in a saucy pan so you skip a separate pot and a lot of standing over the stove. The hollow rigatoni works in your favor — tubes fill with sauce and little pockets of melted cheese, while browned sausage bits and softened onion give each bite savory richness. The recipe’s use of both marinara and a bit of chicken broth ensures there’s enough thin liquid for the pasta to hydrate without diluting the tomato brightness.

It’s a forgiving weeknight recipe that scales well for a family dinner or a casual potluck. Covering the dish for most of the bake steams the pasta gently, and removing the foil to melt and brown the cheese adds texture contrast: gooey center, slightly crisp top. Fresh basil at the end brightens the dish and cuts through the richness, so don’t skip it. If you want to simplify even further, swap in hot Italian sausage for a kick or use mild and finish at the table with crushed red pepper for individual control.

Plan your timing

Enter your target meal time:

6:00 pm–6:11 pm→Preheat and brown the sausage

6:11 pm–6:22 pm→Assemble the tray bake

6:22 pm–6:33 pm→Cover and bake until pasta is tender

6:33 pm–6:44 pm→Top with cheeses and finish baking

6:44 pm–6:55 pm→Rest, garnish, and serve

Ingredients

Yield

Instructions

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 cloveGarlic cloves, minced
1 tbspOlive oil

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 cupChicken broth (or water)

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.

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 cupShredded mozzarella
0.5 cupGrated Parmesan

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

0.5 cupFresh basil leaves, torn

Tips from the kitchen

Brown the sausage well

Take time to brown and caramelize the sausage in the skillet; those browned bits are the flavor backbone and will season the sauce as the pasta cooks.

Measure liquid carefully

Use hot chicken broth straight from the kettle so it absorbs into the pasta faster, and make sure the rigatoni is mostly submerged for even cooking.

Stir once mid-bake

A single stir halfway through prevents pasta from clumping and redistributes liquid so every piece cooks to the same doneness.

Watch the broiler closely

If you broil to brown the cheese, stay by the oven—those last 1–3 minutes can go from golden to burned very quickly.

Adjust salt at the end

Taste after baking before salting; the sausage and Parmesan add a lot of sodium, so you may need little or none.

Let it rest briefly

A 5-minute rest lets the sauce thicken slightly and makes serving neater, while the cheese sets just enough to hold scoops together.

Variations & substitutions

Make it vegetarian

Swap the sausage for sliced cremini mushrooms and a can of drained white beans for heft; add a pinch of smoked paprika to mimic the sausage’s savory depth.

Lower-fat option

Use turkey or chicken sausage and drain most of the rendered fat before adding the onions, or use lean plant-based sausage and add a teaspoon of olive oil for flavor.

Creamy ricotta finish

Fold dollops of whole-milk ricotta into the baked pasta just before serving for a luscious, creamy finish that mellows the tomato acidity.

Spicy arrabbiata twist

Stir 1–2 teaspoons red-pepper flakes into the marinara or use hot Italian sausage to add a lively heat that plays well with the cheese.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for 2–3 days. To reheat, loosen with a splash of water or broth and cover before warming in a 350°F oven until hot, or microwave in short bursts, stirring between intervals. This dish can be frozen for up to 2 months, but thaw overnight in the fridge and expect a slight change in cheese texture after reheating.

What to serve with it

Serve straight from the pan for a rustic, family-style presentation alongside a crisp, acidic salad—think arugula with lemon and shaved Parmesan—to cut the richness. Garlic-rubbed crusty bread or roasted broccoli are perfect for mopping up sauce, and a medium-bodied red like Sangiovese or a cold pilsner pairs nicely with the tomato-sausage flavors.

Frequently asked questions

Can I use a different pasta shape?

Yes; penne, ziti, or rigatoni-sized tubes work best because they trap sauce, but reduce smaller shapes’ cooking time slightly and ensure they remain mostly submerged.

Do I need to precook the pasta?

No — the rigatoni cooks in the sauce and broth in the oven, which is the point of the tray-bake method; precooking will make it mushy.

What if the sauce looks too watery after baking?

Return it to the oven uncovered for 5–10 minutes to reduce, or stir over a low stovetop heat until it thickens; if it’s excessively wet, a short broil can evaporate extra moisture but monitor closely.

Can I assemble ahead of time?

Yes — assemble in the baking dish, cover, and refrigerate up to 24 hours; allow an extra 5–10 minutes of bake time if starting cold from the fridge.

How can I reduce splatter when baking?

Use a deep 9x13 dish or slightly larger so sauce doesn’t bubble over, and line the lower oven rack with foil to catch any drips just in case.

My pasta was still firm after 30 minutes — what happened?

Pasta doneness depends on oven temperature, how hot the liquid was, and whether it was fully submerged; stir, add 1/4–1/2 cup extra hot broth, recover, and continue baking until al dente.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Preheat and brown the sausage

Italian sausage (mild or hot), removed from casings1 lb
Yellow onion, finely chopped1 medium
Garlic cloves, minced3 clove
Olive oil1 tbsp

Step 2: Assemble the tray bake

Rigatoni (uncooked)1 lb
Marinara sauce24 oz
Chicken broth (or water)2 cup

Step 4: Top with cheeses and finish baking

Shredded mozzarella2 cup
Grated Parmesan0.5 cup

Step 5: Rest, garnish, and serve

Fresh basil leaves, torn0.5 cup

Nutrition Facts

Per serving: 1/6 of pan (420g)

Calories1055

Total Fat77.1g

Saturated Fat21.7g

Trans Fat0.5g

Polyunsaturated Fat19.3g

Monounsaturated Fat22.6g

Total Carbohydrates50.7g

Dietary Fiber9.3g

Total Sugars7.5g

Protein48.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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