There’s something magical about a hearty baked pasta dish that brings everyone to the table. Baked rigatoni with sausage and greens is the perfect combination of savory, cheesy, and wholesome flavors that will leave you craving seconds. This recipe is simple enough for a weeknight meal but also impressive enough for a dinner party. Let’s dive into this comforting classic and learn how to make it step by step.

Why You’ll Love This Recipe

• Comforting and Filling: A satisfying meal packed with cheesy goodness and robust flavors.
• Nutritious Twist: The addition of fresh greens adds a healthy boost.
• Easy to Make: Straightforward steps and simple ingredients make this a no-fuss dinner.
• Perfect for Leftovers: Reheat the next day for a delicious lunch.

Ingredients for Baked Rigatoni with Sausage and Greens

Main Ingredients

Ingredient	Quantity
Mild Italian sausage links	1 lb
Olive oil	¼ cup + a drizzle
Kosher salt	To taste
Rigatoni pasta	1 lb
Cherry tomatoes, halved	1 lb
Garlic, finely chopped	6 cloves
Dried oregano	1 tsp
Red pepper flakes	¼ tsp
Fresh spinach	¼ lb (2 large handfuls)
Marinara sauce	1 (24 oz) jar
Parmesan cheese, grated	½ cup + more for topping
Fresh parsley, chopped	2 tbsp + more for topping
Shredded mozzarella cheese	½ lb
Fresh mozzarella cheese, sliced	½ lb

Step-by-Step Instructions

1. Preheat the Oven

1. Set your oven to 450°F to get it ready for baking.
2. Place the sausage links on a sheet pan, drizzle with olive oil, and rub to coat evenly.
3. Roast the sausage for about 12 minutes or until just cooked through.
4. Transfer the sausage to a cutting board, let it cool slightly, and slice into ¼-inch pieces.

2. Cook the Rigatoni

1. Bring a large pot of generously salted water to a boil.
2. Add the rigatoni and stir well. Cook for 2 minutes less than the package instructions indicate.
3. Reserve ½ cup of starchy pasta water and drain the rigatoni.

3. Prepare the Sauce

1. Heat a large, heavy-bottomed pot over medium-high heat.
2. Add ¼ cup of olive oil. Once hot, add the sliced sausage and cook for 2-3 minutes until browned.
3. Stir in the cherry tomatoes and a pinch of salt. Cook for another 3 minutes until the tomatoes burst and release their juices.
4. Add the garlic, oregano, and red pepper flakes, stirring to combine.
5. Pour in the marinara sauce and add the fresh spinach. Let the spinach wilt as the sauce simmers.
6. Stir in the grated Parmesan cheese until melted and creamy.

4. Combine the Pasta and Sauce

1. Add the cooked rigatoni to the sauce, along with the reserved pasta water and chopped parsley.
2. Stir everything together to coat the pasta evenly.

5. Assemble the Casserole

1. Grease a 12-inch cast iron skillet or a 9×13-inch baking dish with olive oil.
2. Pour half of the pasta mixture into the dish and top with half of the shredded mozzarella cheese.
3. Add the remaining pasta mixture and top with the sliced fresh mozzarella and the remaining shredded mozzarella cheese.

6. Bake the Dish

1. Place the dish in the preheated oven and bake for 8 minutes, or until the cheese is melted.
2. Switch to the broiler and broil on high for 1-2 minutes until the cheese is golden and bubbly.

7. Serve and Garnish

1. Remove the dish from the oven and let it cool slightly.
2. Garnish with additional chopped parsley and grated Parmesan cheese.
3. Serve warm and enjoy!

Nutritional Information

Nutrient	Per Serving
Calories	450
Protein	22 g
Carbohydrates	40 g
Fat	20 g
Fiber	4 g
Sodium	700 mg

Tips for Success

1. Don’t Overcook the Pasta: Cooking the pasta slightly under ensures it won’t become mushy when baked.
2. Use Fresh Mozzarella: The creaminess and flavor are unmatched compared to pre-packaged shredded cheese.
3. Add Vegetables: Feel free to toss in bell peppers, zucchini, or mushrooms for extra nutrients.
4. Make It Spicy: Add more red pepper flakes or use hot Italian sausage for a kick.
5. Double the Recipe: This dish freezes well, making it ideal for meal prep.

Variations to Try

1. Vegetarian Option: Skip the sausage and add extra greens or sautéed mushrooms.
2. Gluten-Free: Use your favorite gluten-free pasta.
3. Cheesy Delight: Mix in ricotta cheese for an even creamier texture.
4. Mediterranean Twist: Add olives, artichoke hearts, and feta cheese for bold flavors.

FAQs About Baked Rigatoni with Sausage and Greens

1. Can I use a different type of pasta?

Yes! Penne or ziti work well as substitutes for rigatoni.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

3. Can I freeze this dish?

Absolutely. Assemble the casserole, cover tightly, and freeze for up to 3 months. Bake directly from frozen, adding extra time as needed.

4. What can I serve with this dish?

Pair it with a fresh green salad and garlic bread for a complete meal.

5. Can I use jarred garlic?

Fresh garlic provides the best flavor, but jarred garlic can be used in a pinch.

6. How do I prevent the cheese from burning?

Keep an eye on the dish while broiling and remove it as soon as the cheese turns golden.

Conclusion: A Dish Worth Sharing

Baked rigatoni with sausage and greens is more than just a meal—it’s a way to bring people together over a shared love of comfort food. With its hearty ingredients, rich sauce, and gooey cheese, this dish is sure to become a favorite in your household. Whether it’s a family dinner or a potluck with friends, it’s guaranteed to impress.

Try this recipe today and experience the magic for yourself. Don’t forget to share it with loved ones and enjoy every delicious bite!

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