Baked Rigatoni

4.93 from 13 votes

This Baked Rigatoni is the ultimate comfort food. Rigatoni, sausage, mushrooms, spinach, and seasonings combine perfectly in this delicious baked pasta recipe.

Prep Time10

Cook Time40

Total Time50

Servings: servings

Calories: 643kcal

Author: Lisa Longley

Ingredients

16 ounces rigatoni 454 grams
1 teaspoon kosher salt 2.67 grams
1 tablespoon olive oil 12.5 grams
1/4 to 1/2 teaspoon crushed red pepper flakes .25 to .5 grams
2 garlic cloves minced
1 pound Italian sausage 453.592 grams
8 ounces sliced mushrooms 226.9 grams (I like using baby portabellas)
28 ounces diced tomatoes 794 grams
1/2 tablespoon dried oregano 1.5 grams
1/2 tablespoon dried basil 1.05 grams
3 cups baby spinach 127.5 grams
4 cups mozzarella cheese 453.592 grams (shredded and divided)
1/2 cup parmesan cheese 42.5243 grams shredded

Instructions

Preheat your oven to 375 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray. Set aside.
Place a large pot of water over high heat to boil the rigatoni. Once the water is at a roaring boil, season it with salt and add the noodles. Boil the noodles for two minutes less than the time stated on the box. Drain the pasta and set aside.
16 ounces rigatoni, 1 teaspoon kosher salt
While the pasta is boiling, place a large skillet over medium-high heat. Heat the olive oil for 30 seconds before adding the garlic and red pepper flakes. Cook until fragrant, about 30 seconds, and then add the sausage. Break up the sausage as it cooks.
1 tablespoon olive oil, 1/4 to 1/2 teaspoon crushed red pepper flakes, 2 garlic cloves, 1 pound Italian sausage
When the sausage is no longer pink, add the sliced mushrooms. Cook for 3-4 minutes until softened.
8 ounces sliced mushrooms
Add the diced tomatoes, stirring to combine. Stir in the basil and oregano. Bring the sauce to a boil, and then reduce to a simmer. Simmer for 5 minutes, stirring occasionally.
28 ounces diced tomatoes, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil
Add the spinach to the sauce, allowing it to wilt.
3 cups baby spinach
In the casserole dish, combine the noodles, and the sauce. Stir in 1 cup of the shredded mozzarella. Then stir in a second cup. Stirring it in in 2 groups will prevent it from melting too quickly, preventing it from being evenly distributed throughout the casserole. (Alternatively, combine all of this in the skillet if it is oven-proof.)
4 cups mozzarella cheese
Add the remaining two cups of mozzarella and the parmesan in an even layer over the top. Bake uncovered for 20 to 25 minutes or until the cheese on top is bubbly and beginning to brown. Serve warm and enjoy!
1/2 cup parmesan cheese

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