Best 10 Courgette Sausage Rigatoni Bakes Recipes

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The courgette sausage rigatoni bakes is a hearty and delicious dish that is perfect for a weeknight meal. It is sure to please the entire family. Full of summery flavours, this recipe combines the sweetness of courgettes, the savoury kick of Italian sausage, and the cheesy goodness of rigatoni pasta to create a dish that is both comforting and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

COURGETTE, SAUSAGE & RIGATONI BAKES



Courgette, sausage & rigatoni bakes image

This thrifty and comforting pasta bake for two is made with a punchy garlic and chilli spiked tomato sauce, then topped with mozzarella

Provided by Good Food team

Categories     Main course

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
4 good-quality pork sausages
2 courgettes , sliced on the diagonal then chopped into batons
3 garlic cloves , finely sliced
pinch of chilli flakes
400g can chopped tomato
200g rigatoni
½ x 150g ball mozzarella , patted dry and torn into chunks

Steps:

  • Heat the oil in a large frying pan. Squeeze the sausagemeat out of the skins, breaking it into little chunks, and pop in the pan. Fry for 8 mins until golden and cooked through. Tip in the courgettes, garlic and a pinch of chilli flakes. Fry for a few mins until just tender. Pour over the chopped tomatoes, season and bubble down for 5 mins or so, adding a splash of water if it's looking too thick.
  • Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
  • Heat the grill to high. Dot the cheese on top of the sausage dishes, then place under the grill until the cheese is golden and bubbling (about 5-10 mins), and serve.

Nutrition Facts : Calories 834 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 3.1 milligram of sodium

BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE



Baked Rigatoni with Swiss Chard and Sausage image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
12 ounces hot Italian sausage, casings removed
1 onion, chopped
1 small bunch Swiss chard, leaves and stems chopped separately
3 cloves garlic, minced
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
1/2 teaspoon dried oregano
Freshly ground pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese
Parmesan cheese, for topping

Steps:

  • Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
  • Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
  • For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
  • Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
  • Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more flavor!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 10

1 small butternut squash, peeled, seeded, and cut into 3/4-inch pieces (4 cups)
1 pound cherry tomatoes
12 ounces merguez or hot Italian sausage links (about 4)
6 small shallots, peeled and halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
1 pound rigatoni
1/4 cup packed shredded fresh basil, plus whole leaves for serving
12 ounces mozzarella, grated (1 1/2 cups)

Steps:

  • Preheat oven to 450 degrees with rack in top third. On a rimmed baking sheet, toss squash, tomatoes, sausage, and shallots with oil and vinegar. Season with salt and pepper. Roast until squash is golden and sausage is cooked through, 30 to 35 minutes. Transfer sausage to a cutting board; let cool slightly, then slice into 1-inch pieces.
  • Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot with sausage, squash, and basil. Add 1/2 cup pasta water to sheet and scrape up browned bits; add to pot. Toss to coat, adding more pasta water as needed; season with salt and pepper. Set oven to broil and transfer pasta mixture to sheet. Top with cheese; broil until melted and browned in spots, 2 minutes. Top with basil leaves; serve.

ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

BAKED RIGATONI & SAUSAGE



Baked Rigatoni & Sausage image

To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (24 ounces) spaghetti sauce
1/4 cup dry red wine
2 cups shredded Italian cheese blend

Steps:

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

BAKED RIGATONI AND SAUSAGE



Baked Rigatoni and Sausage image

Make and share this Baked Rigatoni and Sausage recipe from Food.com.

Provided by Caryn

Categories     European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 (8 ounce) cups rigatoni pasta, uncooked
1 lb sweet Italian sausage link
1/2 cup onion, chopped
1 clove garlic, minced
1 (26 1/4 ounce) cup ricotta cheese
3 (30 ounce) cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large skillet, cook sausage until brown on all sides.
  • Remove from pan; slice into thin pieces.
  • Return meat to pan; add onion and garlic.
  • Cook until onion is tender; drain.
  • Stir in hot pasta and ricotta cheese; blend well.
  • Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
  • Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
  • Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
  • Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
  • Cover, bake at 400 degrees F.
  • for 20 to 30 minutes or until hot and bubbly.

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL



Baked Rigatoni with Italian Sausage and Fennel image

This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.

Provided by Boog

Categories     Italian Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
½ yellow onion, chopped
¼ cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup grated Asiago cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
  • Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
  • Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g

BAKED RIGATONI & SAUSAGE, TUSCAN STYLE



Baked Rigatoni & Sausage, Tuscan Style image

I saw this on a cooking show a long time ago - I think it was Ciao Italia, but I'm not sure. It's very easy to make, and the addition of the cannellini beans makes a big difference in taste and heartiness, in my opinion.

Provided by Stacky5

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb ground sausage (I use Sage flavor)
1 (28 ounce) can Italian-style tomato sauce
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
1 (16 ounce) box rigatoni pasta
1/2 teaspoon minced garlic
1 teaspoon italian seasoning
3 cups shredded mozzarella cheese
1/4 cup romano cheese, grated
chopped parsley, to garnish

Steps:

  • Preheat oven to 350 degrees.
  • In dutch oven over medium-high heat, cook sausage with the minced garlic until sausage is not longer pink and crumbled. Drain.
  • Stir in tomato sauce, beans and Italian seasoning. Reduce heat and simmer until heated through, about 5 minutes.
  • Meanwhile, cook Rigatoni according to package directions, just until al dente. Drain and lightly butter.
  • Add cooked pasta to the meat sauce and toss until well coated.
  • Spray a 13x9x2-inch baking dish with Pam.
  • Pour HALF of the pasta mixture in pan; Sprinkle HALF of the mozzarella cheese evenly on top; REPEAT.
  • Sprinkle grated Romano cheese on the top. Cover with foil and bake for 20 5- 25 minutes or until cheese is melted.
  • Garnish with chopped parsley and serve with crusty garlic bread and a salad.

Nutrition Facts : Calories 795.6, Fat 37.6, SaturatedFat 15.7, Cholesterol 166.2, Sodium 1842.2, Carbohydrate 73.2, Fiber 8.3, Sugar 9.4, Protein 41.2

Tips:

  • To save time, use pre-cooked sausage or Italian sausage links that have been browned and crumbled.
  • Use a variety of vegetables in your bake, such as zucchini, bell peppers, mushrooms, and spinach.
  • Add a touch of heat to your bake with red pepper flakes or cayenne pepper.
  • Use a flavorful cheese, such as Parmesan, mozzarella, or fontina.
  • Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
  • Serve the bake immediately, topped with additional grated cheese and fresh herbs.

Conclusion:

Courgette sausage rigatoni bake is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor from the sausage, vegetables, and cheese, and the pasta is cooked to perfection. This bake is sure to be a hit with your family and friends.

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