Italian Stuffed Rigatoni
Italian stuffed rigatoni features tender pasta filled with savory sausage and cheese, topped with rich tomato sauce—perfect for hearty family dinners and special occasions.
Ingredients
- 1 cup chopped onion ⓘ
- 3 tablespoons olive oil ⓘ
- 2 (6 oz.) cans tomato paste ⓘ
- 1 (1 lb. 13 oz.) can plum tomatoes ⓘ
- 4 cups water ⓘ
- 1 tablespoon sugar
- 1 tablespoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 bay leaf ⓘ
- 1/2 teaspoon oregano ⓘ
- 3/4 pound rigatoni ⓘ
- 3/4 cup bread crumbs ⓘ
- 1 pound sausage ⓘ
- 1/3 cup milk ⓘ
- 1/3 cup grated Italian cheese ⓘ
- 1 egg ⓘ
Instructions
- Saute chopped onion in hot olive oil until soft; add tomato paste, plum tomatoes, and water; stir well.
- Add seasonings, cover, and simmer for 1 hour, stirring occasionally.
- While sauce is cooking, cook rigatoni in 5 quarts of salted water for 10 minutes.
- Drain rigatoni; rinse with cold water; drain well.
- Remove casing from sausage; break up meat and brown well.
- Add bread crumbs, milk, and egg; mix well.
- Stuff each rigatoni with the sausage filling.
- Layer sauce and stuffed rigatoni into a large casserole dish.
- Sprinkle grated Italian cheese on top.
- Bake in a moderate oven (350°F) for 35 to 45 minutes and serve at once.
Tips & Substitutions
For added flavor, consider using sweet Italian sausage or mixing in some cooked spinach or ricotta cheese into the filling. If you're out of rigatoni, large shells or manicotti can work as substitutes. To enhance the sauce, add a splash of red wine while it simmers or a pinch of red pepper flakes for heat. This dish can be paired with fresh basil for a fragrant finish.
Serving Suggestions
Serve this Italian Stuffed Rigatoni with a side salad dressed in a light vinaigrette for a refreshing contrast. Garlic bread or a slice of focaccia pairs beautifully with this dish, allowing you to soak up the delicious sauce. For a complete meal, consider serving it alongside Sister Marie'S Spaghetti Sauce for an Italian feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F until warmed through, about 20-30 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Stuffed Rigatoni contains roughly 701 calories, with 20g protein, 108g carbohydrates, and 27g fat. It is an excellent source of vitamin C (180% of the Daily Value), iron (142% of the Daily Value), and dietary fiber (110% of the Daily Value). Note that it is relatively high in sodium, at 1931mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the sauce ahead of time?
Yes, the sauce can be prepared a day in advance and stored in the refrigerator. Just reheat it before using. This allows the flavors to meld together, enhancing the overall taste of your dish.
What can I use instead of sausage?
For a lighter option, ground turkey or chicken can be used in place of sausage. If you prefer a vegetarian version, replace it with sautéed mushrooms and spinach or a mixture of your favorite vegetables.
Can I freeze the stuffed rigatoni?
Absolutely! You can freeze the stuffed rigatoni before baking. Just assemble the dish, cover it tightly, and freeze for up to 2 months. When ready to bake, thaw it overnight in the refrigerator and then follow the baking instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).