Baked Rigatoni

There’s something incredibly comforting about a warm, cheesy dish, and that’s exactly what you get with Baked Rigatoni. I remember the first time I made this for my family on a chilly winter evening. The aroma of bubbling cheese and savory sausage filled the kitchen, drawing everyone in like a magnet. We gathered around the table, and as I served up generous portions, I could see their eyes light up with anticipation. This dish has a way of bringing people together, making it perfect for family gatherings or a cozy night in. Each bite is a rich blend of flavors that warms your heart and soul. Trust me, once you try Baked Rigatoni, it will become a staple in your home, just as it has in mine.

Ingredients for Baked Rigatoni

The ingredients for Baked Rigatoni are a harmony of flavors and textures that work together beautifully. From the hearty pasta to the savory sausage and rich béchamel sauce, each component plays a crucial role. The key players in this dish are the rigatoni, which provides a sturdy base, the country sausage for flavor, and the creamy béchamel sauce that ties everything together.

• 400g Rigatoni – This pasta shape is perfect for holding onto the sauce, ensuring every bite is a delightful mix of flavors.
• 2 Country Sausages, cut into cubes – Adds a savory depth to the dish, making it a satisfying meal.
• 1 Onion, finely chopped – Provides a sweet and aromatic base for the sauce.
• 2 Cloves Garlic, finely chopped – Infuses the dish with a rich, savory flavor that complements the sausage.
• 400g Canned Tomatoes, diced – Brings acidity and brightness, balancing the richness of the cheese and sausage.
• 2 tbsp Thyme, finely chopped – Adds an earthy aroma that enhances the dish’s flavor profile.
• Salt – Essential for seasoning at every stage.
• Pepper – Adds a hint of heat and depth.
• Extra Virgin Olive Oil – For sautéing and infusing flavors.
• 100g Butter – Vital for creating the luscious béchamel sauce.
• 100g All-Purpose Flour – The base for the béchamel sauce, providing thickening power.
• 1L Whole Milk – Creates a creamy texture that makes the béchamel rich and smooth.
• Salt – A second layer of seasoning for the béchamel.
• Pepper – Adds flavor to the béchamel sauce as well.

Recipe Steps for Baked Rigatoni

Let’s dive into the delightful process of making Baked Rigatoni. It’s not just about following steps; it’s about enjoying the experience. As you gather your ingredients, you’ll feel the excitement building. The aroma of sautéed sausage and onions is just the beginning of something special. Follow these steps carefully and enjoy the delicious journey.

1. Place a pot with plenty of salted water over medium to high heat. Once the water boils, add the rigatoni and boil for 7 to 8 minutes until it’s al dente. This step is crucial as it ensures the pasta doesn’t turn mushy when baked.
2. In a separate pot over high heat, add a drizzle of extra virgin olive oil. Once the oil is shimmering, add the country sausages and sauté for 2 to 3 minutes until they are golden brown. You’ll want to keep stirring to cook them evenly.
3. Add the onion and garlic to the pan with the sausages. Stir with a wooden spoon and cook for another 2 minutes. The onions will become translucent, and the garlic will release its aromatic qualities.
4. Pour in the canned tomatoes and add the drained rigatoni along with the thyme. Stir well and let it cook for a few minutes until the sauce thickens, allowing all the flavors to meld beautifully.
5. Remove the pot from the heat and pour its contents into a rectangular casserole dish, measuring 33 by 25 cm (13 by 10 inches). This step sets the stage for baking, so make sure to spread everything out evenly.
6. Preheat your oven at medium-high heat (190 °C or 375 °F) using the grill mode. This will help brown the top beautifully.
7. In another pot over medium heat, add the butter. Once melted, sprinkle in the flour and roast for about 2 minutes, stirring constantly with a hand whisk. This creates a roux that will thicken your béchamel sauce.
8. Gradually add the milk in batches, whisking continuously to avoid lumps. Season the sauce with salt and pepper. Cook until the béchamel thickens, which should take about 5 to 7 minutes.
9. Pour the béchamel sauce over the rigatoni and spread it out evenly. This layer is what will make your dish creamy and delicious when baked.
10. Bake for approximately 10 minutes until the béchamel sauce turns golden and bubbly. Keep an eye on it to make sure it doesn’t burn!
11. Once done, remove the casserole from the oven and let it cool for a few minutes. Serve the Baked Rigatoni warm, and watch as everyone digs in!

Change It Up

Feeling adventurous? Here are some tips to change up your Baked Rigatoni experience. It’s always fun to get creative in the kitchen!

• Storage: To store leftovers, let them cool completely and transfer them into an airtight container. They can stay fresh in the fridge for up to 3 days.
• Freezing: You can freeze portions of Baked Rigatoni for later enjoyment. Just make sure to wrap it tightly and it can last in the freezer for up to 3 months.
• Pairing: Consider pairing Baked Rigatoni with a fresh green salad for a refreshing contrast.
• Variations: Feel free to swap the country sausage for ground turkey or chicken for a lighter version.
• Cheese Options: Experiment with different cheeses for the béchamel sauce. A blend of mozzarella and cheddar can add a wonderful flavor.
• Herb Infusion: Try adding different herbs like basil or oregano for a unique twist on the flavor profile.

What Complements This Baked Rigatoni

• Green Salad: Pair your Baked Rigatoni with a crisp green salad drizzled with balsamic dressing for a refreshing contrast.
• Garlic Bread: Serve with warm garlic bread to soak up any leftover sauce; it’s a match made in heaven!
• Wine Pairing: Complement your meal with a glass of sparkling water or non-alcoholic beverages for a delightful dining experience.
• Occasions: This dish is perfect for family gatherings or cozy dinners; it’s sure to impress your guests every time.
• Storage Tip: Leftovers can be stored in an airtight container for up to 3 days. Simply reheat in the oven or microwave before serving.
• Seasonal Pairings: This dish works wonderfully in winter, bringing warmth and comfort during colder months.

FAQ

Conclusion

Baked Rigatoni is a dish that truly embodies the essence of comfort food. It’s rich, cheesy, and packed with flavor, making it perfect for any occasion. I encourage you to try this recipe and experience the joy it brings to your table. Whether you’re feeding a crowd or enjoying a quiet night in, Baked Rigatoni will surely become a favorite.

Baked Rigatoni

The ultimate comfort food, Baked Rigatoni is a creamy, cheesy delight that brings warmth to any table. With layers of sausage and a rich béchamel sauce, it’s the perfect easy weeknight dinner. You'll want to make this tonight!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 7 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 400g Rigatoni
• 2 Country Sausages, cut into cubes
• 1 Onion, finely chopped
• 2 Cloves Garlic, finely chopped
• 400g Canned Tomatoes, diced
• 2 tbsp Thyme, finely chopped
• Salt
• Pepper
• Extra Virgin Olive Oil
• 100g Butter
• 100g All-Purpose Flour
• 1L Whole Milk
• Salt
• Pepper

Equipment

• Large Pot
• Oven
• Baking Sheet
• Skillet
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife

Method

 

1. Place a pot with plenty of salted water over medium to high heat. Once the water boils, add the rigatoni and boil for 7 to 8 minutes until it’s al dente. This step is crucial as it ensures the pasta doesn't turn mushy when baked.
2. In a separate pot over high heat, add a drizzle of extra virgin olive oil. Once the oil is shimmering, add the country sausages and sauté for 2 to 3 minutes until they are golden brown. You'll want to keep stirring to cook them evenly.
3. Add the onion and garlic to the pan with the sausages. Stir with a wooden spoon and cook for another 2 minutes. The onions will become translucent, and the garlic will release its aromatic qualities.
4. Pour in the canned tomatoes and add the drained rigatoni along with the thyme. Stir well and let it cook for a few minutes until the sauce thickens, allowing all the flavors to meld beautifully.
5. Remove the pot from the heat and pour its contents into a rectangular casserole dish, measuring 33 by 25 cm (13 by 10 inches). This step sets the stage for baking, so make sure to spread everything out evenly.
6. Preheat your oven at medium-high heat (190 °C or 375 °F) using the grill mode. This will help brown the top beautifully.
7. In another pot over medium heat, add the butter. Once melted, sprinkle in the flour and roast for about 2 minutes, stirring constantly with a hand whisk. This creates a roux that will thicken your béchamel sauce.
8. Gradually add the milk in batches, whisking continuously to avoid lumps. Season the sauce with salt and pepper. Cook until the béchamel thickens, which should take about 5 to 7 minutes.
9. Pour the béchamel sauce over the rigatoni and spread it out evenly. This layer is what will make your dish creamy and delicious when baked.
10. Bake for approximately 10 minutes until the béchamel sauce turns golden and bubbly. Keep an eye on it to make sure it doesn’t burn!
11. Once done, remove the casserole from the oven and let it cool for a few minutes. Serve the Baked Rigatoni warm, and watch as everyone digs in!

Notes

• Tip 1: To store leftovers, let them cool completely and transfer them into an airtight container. They can stay fresh in the fridge for up to 3 days.
• Tip 2: You can freeze portions of Baked Rigatoni for later enjoyment. Just make sure to wrap it tightly and it can last in the freezer for up to 3 months.
• Tip 3: Consider pairing Baked Rigatoni with a fresh green salad for a refreshing contrast.
• Tip 4: Feel free to swap the country sausage for ground turkey or chicken for a lighter version.
• Tip 5: Experiment with different cheeses for the béchamel sauce. A blend of mozzarella and cheddar can add a wonderful flavor.
• Tip 6: Try adding different herbs like basil or oregano for a unique twist on the flavor profile.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.