Sausage and Rigatoni Dump Dinner

When busy weeknights come around and you crave cozy comfort without a pile of pots and pans, this sausage and rigatoni dump dinner is the answer. With everything baked in one pan and no need to boil pasta ahead, you get bubbling cheese toastiness and perfectly tender rigatoni with every scoop. It is a dish that brings everyone to the table fast and never fails in my house.

The first time I made this was on a chilly Sunday when I needed something hands off and soul-warming. I have tweaked it over time and now my family practically races to the table when they smell this one cheesy sausage goodness from the oven.

Ingredients

• Unsalted butter: for greasing the baking dish and helping everything release easily
• Marinara sauce: choose a good quality jarred sauce or make your own for rich tomato flavor
• Beef broth: adds deep savory notes and helps cook the pasta right in the pan
• Tomato paste: brings extra richness and a punchy tomato depth pick pure paste for best results
• Garlic: grated fresh for brightness and classic Italian aroma
• Kosher salt and freshly ground black pepper: generous seasoning brings everything together
• Uncooked rigatoni: opt for sturdy tubes that will hold up to baking look for bronze-cut pasta for the best texture
• Italian sausage: use a flavorful sausage either sweet or spicy remove the casings for easy layering
• Ricotta: creamy and mild creates pockets of creaminess throughout use fresh ricotta if possible
• Shredded mozzarella: delivers that golden gooey cheese pull whole milk mozzarella melts the best

Step-by-Step Instructions

Prepare the Baking Dish:

Generously grease the bottom and sides of a nine by thirteen inch casserole dish with unsalted butter. Make sure to fully coat the corners and up the sides so nothing sticks later.

Mix the Sauce Base:

In a medium bowl stir together the marinara sauce beef broth tomato paste grated garlic salt and black pepper until completely combined. Taste for salt and pepper balance.

Layer the Pasta and Sausage:

Spread half of the uncooked rigatoni in an even layer on the bottom of your prepared dish. Top with half the Italian sausage breaking it into bite sized pieces and scattering it evenly. Add dollops of half the ricotta across the surface without worrying about perfect spreading.

Add Marinara Mixture:

Pour half of the sauce mixture evenly over your first layer. Make sure the noodles are mostly covered and the sauce seeps down between.

Repeat the Layers:

Repeat all the steps again to create a second layer with the remaining pasta sausage ricotta and sauce. Try to tuck any exposed pasta under the liquid for even cooking.

Bake Covered:

Cover the casserole tightly with aluminum foil and bake in the oven at four hundred twenty five degrees Fahrenheit for about fifty minutes. The rigatoni should be just tender but not mushy.

Add Mozzarella and Finish Baking:

Remove the foil and sprinkle all the shredded mozzarella over the top. Return the pan to the oven uncovered and bake for another ten minutes or until the cheese is golden browned and bubbling furiously at the edges.

Let Rest Before Serving:

Let the dish cool for about five minutes before serving to help the sauces settle and keep slices neat.

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My personal favorite ingredient is always the sausage. It delivers so much flavor and every time I use a spicy variety my family insists this is the best batch yet. I remember last winter we ate it straight from the pan in the living room because no one wanted to wait for the table to be set anymore.

Storage Tips

Let the pan cool completely and cover tightly before storing leftovers in the fridge. This pasta keeps well for about three days and can be gently reheated in the oven or microwave. For longer storage freeze in individual portions and thaw overnight in the fridge then reheat as needed.

Ingredient Substitutions

Switch the Italian sausage for chicken sausage or a plant-based sausage for variety. You can use penne or ziti in place of rigatoni but avoid thin noodles like spaghetti. If you need to go dairy free use a plant-based ricotta and mozzarella.

Serving Suggestions

A crisp green salad with Italian vinaigrette and a loaf of good bread are my go-to sides. Some folks also love a sprinkle of fresh basil or parsley on top just before serving for color and freshness.

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Cultural and Historical Context

Baked pasta casseroles such as this one have long been a staple in Italian-American kitchens for good reason. They turn budget ingredients and pantry finds into a meal with heart and hospitality. While traditionally pasta might be boiled first this easy dump method became popular in modern home kitchens for its convenience without sacrificing flavor.

Recipe FAQs

→ Can I use another type of pasta instead of rigatoni?

Yes, sturdy tubular shapes like penne or ziti also work well, but cooking time may vary.

→ Should the sausage be cooked before baking?

No, remove the casings and break sausage into pieces to bake with the uncooked pasta for extra flavor.

→ Is it necessary to boil the rigatoni first?

Pre-boiling is not needed; the pasta cooks in the oven as it absorbs the flavorful broth and sauce.

→ How do I prevent the casserole from drying out?

Cover with foil while baking to keep moisture in, then uncover at the end for a bubbly cheese topping.

→ Can I prepare this meal ahead of time?

Yes, assemble and refrigerate up to a day in advance. Add a few extra minutes to the baking time if cold.