Golden Chicken Sausage Rigatoni Bake
A delicious and comforting pasta bake featuring lean chicken sausage, rigatoni, and a blend of cheeses.
Equipment
- 1 9x13-inch baking dish
- 1 Large skillet
- 1 Large pot
Ingredients
Main Ingredients
- 1 lb chicken sausage casings removed
- 12 oz rigatoni pasta
- 2 cups marinara sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1 red bell pepper diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Italian seasoning
Instructions
Preparation
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken sausage, breaking it up with a spoon. Cook until browned.
- Add onion, garlic, and red bell pepper to the skillet. Sauté until vegetables are soft and fragrant.
- Stir in marinara sauce and Italian seasoning. Return cooked sausage to the skillet and let simmer for 5 minutes.
Assembling and Baking
- In a large baking dish, combine cooked rigatoni and sausage mixture. Toss until the pasta is well-coated.
- Sprinkle mozzarella and parmesan cheese evenly over the top.
- Place in preheated oven at 375°F and bake for 25-30 minutes until cheese is melted and bubbly.
Serving
- Let the bake cool slightly before serving. Garnish with fresh basil or parsley if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use a high-quality marinara sauce for the best flavor. For a crispy top, broil the pasta bake for the last 2-3 minutes of baking. Let the bake rest for a few minutes before serving to allow the flavors to meld together. Ingredient Substitutions: Use turkey sausage as an alternative to chicken sausage. Swap rigatoni for penne or ziti. Add red pepper flakes for heat. How to Serve: Serve with a simple green salad and garlic bread. Garnish with fresh basil or parsley. Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving. Make-Ahead Tips: Prepare the bake up to the point of adding cheese, then refrigerate for up to 24 hours before baking.