This Italian Sausage Pasta Bake is a hearty Italian casserole made with rigatoni pasta, lots of cheese, and a flavorful sausage tomato sauce. It's great for serving a crowd!

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A Note From My Kitchen

When I'm at the grocery store, if I see pasta is on sale, I will always buy a few boxes. I know pasta isn't expensive without a sale, but I'm cheap and I love a deal.

My husband is a spaghetti kind of man, but sometimes it's nice to take a break from the norm with other fun-shaped pasta. When I buy rigatoni on sale, I immediately think of making this sausage and pasta casserole.

I love the creamy ricotta and gooey stringy mozzarella all mingling with sausage and tomato sauce. I love it every time I make it. My husband and the kids love it, too! Win, win, win. Best part? Plenty of leftovers for our family of four! So, make this for your family and enjoy the leftovers, or make it for a crowd. I hope you love it!

Happy cooking,

This Italian Sausage Pasta Bake is a popular recipe because of its large yield (enough to feed eight!), burrata on top, and robust sausage tomato sauce. This post includes ingredient notes, answers to frequently asked questions, serving and storage suggestions, a detailed recipe card, and nutritional information.

Ingredients

• Rigatoni Pasta: I love to use rigatoni for this pasta bake because of its hearty texture that supports the rich, cheesy filling.
• Italian Sausage: You can buy bulk ground Italian sausage or buy it as links and remove the sausage from the casings before browning.
• Olive Oil: Use extra virgin olive oil for this recipe.
• Onion: My favorite onion for Italian recipes is a yellow onion.
• Garlic: Fresh minced garlic -- avoid the pre-minced jarred stuff for the best flavor.
• Crushed Tomatoes: You can use plain crushed tomatoes or crushed tomatoes with basil
• Balsamic Vinegar: A little balsamic vinegar makes the sweetness of the sauce pop!
• Italian Seasoning: If you don't have any on hand, it's easy to make from other spices you might have! Here's my homemade Italian seasoning recipe.
• Salt: Add additional salt to taste.
• Crushed Red Pepper Flakes: Just a little gives the sauce the perfect flavor. Don't skip it!
• Ricotta Cheese: Part skim and whole milk are both fine.
• Mozzarella Cheese: For optimal freshness, stick with mozzarella that you shred at home as opposed to bagged pre-shredded cheese.
• Pecorino Romano Cheese: This is a must! The sharp, rich, salty cheese is made from sheep's milk. If absolutely necessary, you can substitute with parmesan cheese.
• Fresh Basil: Fresh, not dried for the garnish.
• Burrata: The burrata is the perfect topper for this cheesy casserole. Break it into pieces and serve over each serving.

Frequently Asked Questions

What is Burrata?

Burrata is a soft, fresh mozzarella ball filled with small pieces of mozzarella in cream. Burrata comes packed in water and is usually served fresh, not heated.

Can I Use Jarred Pasta Sauce?

Sure! If you want to substitute the homemade sauce with jarred pasta sauce, use two jars.

What Kind of Italian Sausage Should I Use?

You can buy bulk ground Italian sausage or buy it as links and remove the sausage from the casings before browning. I like to use a combination of sweet sausage and hot sausage, but any kind or flavor of Italian sausage will work in this recipe. Use what you've got!

Are Rigatoni and Ziti the Same Thing?

no, rigatoni and ziti are similar, but not the same. Both are tube pasta, but rigatoni is shorter and has a ridged texture, and ziti is a bit longer with a smooth texture. I prefer rigatoni for a pasta bake. The ridges are perfect for holding onto all of that delicious cheese, sausage, and sauce.

Can Baked Sausage Pasta Be Made Ahead of Time?

You can make this Italian sausage and rigatoni pasta bake in advance. Prepare the casserole as instructed and assemble, leaving off the fresh basil and burrata. Cover with aluminum foil and refrigerate overnight. When ready to bake, remove the cover and bake as directed, adding 10 minutes to the cooking time.

"The burrata and pecorino romano really make this dinner over the top good. I love to use hot Italian sausage for a little kick!"

- recipe author

Serving Suggestions

When to Serve an Italian Sausage Pasta Bake

Because this pasta casserole makes such large, hearty portions, it's great for serving a crowd! You can make it for a dinner party, make it for a potluck, or even as a gifted bereavement meal.

What to Serve With This Sausage Pasta Casserole

I like to serve a rich pasta bake like this with a side of garlic crusty bread and a light and fresh green salad made with my wildly popular homemade creamy caesar salad dressing.

Baked Pasta with Sausage Variations

Mix things up a little and make it your own with the yummy customization ideas:

• Switch up the pasta with another short pasta shape like bowties, ziti, cavatappi, or penne pasta
• Swap the ground Italian sausage for ground beef.
• Up your cheese game by adding some asiago or provolone to the shredded cheese mix.

Got Leftovers?

What To Do With Leftover Italian Sausage Pasta Bake

If you find yourself with extra servings, here are some good ways to make sure they don't go to waste:

• Portion them in microwavable containers for quick lunches during the week.
• Bring leftovers to a friend or loved one.
• Freeze for another meal sometime down the road.

How To Store Pasta Bakes With Sausage

Store leftover Italian Sausage Pasta Bake in an airtight container in the fridge for 4-5 days. Leftovers can also be frozen for up to three months.

If you try this Italian Sausage Pasta Bake recipe, I'd love to know what you think in the comments below. Enjoy!

Italian Sausage Pasta Bake

Yield: YIELD
Prep Time: 20 MINUTES
Cook time: 33 MINUTES
Total time: 53 MINUTES

Italian Sausage Pasta Bake is an Italian casserole made with rigatoni pasta, creamy ricotta cheese, a flavorful sausage tomato sauce, and melty mozzarella and burrata.

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INGREDIENTS

1 lb rigatoni pasta
1 lb ground Italian sausage
1 tbsp olive oil
1/2 onion, diced
4 cloves garlic, minced
2 cans crushed tomatoes
1 tablespoon balsamic vinegar
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
15 ounces ricotta
8 ounces mozzarella cheese, shredded
1 cup pecorino romano cheese, grated
1 handful fresh torn basil
1-2 balls fresh burrata

INSTRUCTIONS

1. Preheat your oven to 375 degrees F.
2. Boil the rigatoni pasta in a large pot of salted water until al dente. Drain and set aside.
3. Meanwhile, brown the sausage in the olive oil in a large skillet over medium-high heat. Add the onion and garlic to the pan and cook for 3 more minutes.
4. Add the crushed tomatoes, Italian seasoning, and vinegar, and simmer for 10 minutes.
5. Add the fresh basil, 1/2 of the ricotta, and half the cheeses (except burrata) to the sauce and stir. Stir the pasta into the sauce.
6. Pour the pasta mixture into a greased 9 x 13 baking dish. Top with remaining ricotta, and cheeses. Bake for 30 minutes.
7. Broil for 3 minutes. Top with a drizzle of olive oil, an extra sprinkle of pecorino cheese, fresh torn basil, and torn burrata.

NOTES

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

More Yummy Pasta Recipes

Looking for more awesome baked pasta recipes? Check out these popular recipes from the archives:

• Tortellini and Italian Sausage Bake
• Oven-Baked Alfredo Pennoni and Cheese
• Easy Spaghetti Casserole
• Pepperoni Pizza Pasta Bake