lunch box, main courses, pasta

Baked Rigatoni

Baked Rigatoni-2.png
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I made this dish because I wanted something easy to reheat for lunch throughout the week. I don’t have a toaster oven at work, so anything I make for reheating needs to be something that microwaves well. This dish turned out to be great reheated. Sometimes I needed to add a little water to the dish to make sure the sauce didn’t get too dry, but my pasta to sauce ratio was a little off (I corrected the proportions for this post, so there should be plenty of sauce.)

Baked Rigatoni

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: baked pasta, baked rigatoni
Servings: 5 people


  • ¾ lb Italian sausage
  • 1 onion cut into large pieces
  • 4 cloves garlic minced
  • ½ cup red wine
  • ½ tsp thyme
  • ¼ tsp celery seed
  • 1 tsp basil
  • 1 tsp oregano
  • 2 tsp kosher salt
  • 1 large can crushed tomatoes 28 oz. can
  • 1 can petite diced tomatoes 14 oz. can
  • 30 oz ricotta cheese (you might have some left over)
  • Shredded or fresh mozzarella (or both)
  • 1 lb mini rigatoni dry, uncooked


  • Cook Italian sausage, breaking into small pieces. Set aside.
  • Add wine, onion, and garlic to blender or food processor.
  • Process or blend until the onions and garlic are pureed.
  • Heat a medium to large saucepan over medium heat.
  • Add all of the ingredients (including the Italian sausage that was set aside) except for the rigatoni.
  • Bring to a boil, then reduce to a simmer.
  • Cover and let simmer for at least 30 minutes.
  • Preheat oven to 350°.
  • Prepare rigatoni according to package instructions.
  • Spoon one layer of sauce on the bottom of one or more baking dishes. I recommend using dishes that are on the deeper side to get multiple layers. Add a single layer of pasta, followed by sauce, ricotta, and mozzarella. Repeat order of ingredients until baking dish is full.
  • Bake at 350° until cheese on top is fully melted.

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