Baked Rigatoni Parmigiano Recipe

Preheat & Prepare

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tablespoon olive oil and set aside.

Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until al dente — about 1–2 minutes less than package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta well.

In a large bowl, combine the drained rigatoni with 3 cups of the sauce, 3/4 cup shredded Parmigiano-Reggiano, 1/2 cup shredded mozzarella, and 2 tablespoons chopped fresh basil (if using). If the mixture looks dry, add up to 1/2 cup reserved pasta water to loosen it — the pasta should be saucy but not watery.

Spoon half of the sauced rigatoni into the prepared baking dish in an even layer.

Arrange your chosen proteins across the pasta layer: either 2 sausages (sliced) or 2 meatballs (whole or halved) or one of each. Lightly press them into the pasta so they sit partly submerged in the sauce.

Top with the remaining sauced rigatoni, spreading it evenly over the proteins.

If using a store-bought sauce: pour 4 cups of tomato pasta sauce into a medium saucepan over medium heat. Add 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Stir and bring to a gentle simmer for 6–8 minutes. Stir in 1 tablespoon butter at the end for a rounder flavor and 1/4 cup chopped fresh basil if using.

If making sauce from crushed tomatoes: combine 4 cups crushed tomatoes with the garlic and seasonings above and simmer 10–12 minutes to reduce and develop flavor, then finish with butter and basil.

Use 3 cups of the finished sauce mixed into the pasta as noted above and reserve about 1 cup to spoon over the top of the assembled rigatoni before baking.

If your sausage is raw: remove casings, crumble or slice, and brown in a skillet over medium-high heat with a little oil until cooked through (internal temp 160°F/71°C), about 6–8 minutes. Drain excess fat, slice if needed, and set aside.

If your meatballs are raw: brown them in a skillet or bake at 400°F (200°C) on a sheet pan for 12–15 minutes until cooked through (internal temp 160°F/71°C). If using pre-cooked sausage or meatballs, simply slice or halve them and warm briefly in the sauce for 2–3 minutes to blend flavors.

For assembly note: the recipe is intended for 2 sausages or 2 meatballs or 1 sausage + 1 meatball. Adjust placement so protein is evenly distributed under the top layer.

Spoon the reserved ~1 cup sauce evenly over the top layer of rigatoni so the surface is saucy.

Sprinkle the remaining 1/4–1/2 cup shredded Parmigiano-Reggiano and 1/2 cup shredded mozzarella evenly over the top.

Cover the dish with aluminum foil (tent foil slightly so it doesn't touch the cheese) and bake in the preheated 375°F (190°C) oven for 18 minutes.

Remove foil and bake 8–10 more minutes until cheese is melted and golden in spots and edges are bubbling. If you want a more browned top, place under the broiler for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5–10 minutes to set. Garnish with 2 tablespoons chopped fresh parsley and an additional sprinkle of Parmigiano if desired. Serve hot.