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.
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.
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.
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.
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.
Preheat your oven at medium-high heat (190 °C or 375 °F) using the grill mode. This will help brown the top beautifully.
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.
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.
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.
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!
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!
