No Boil Baked Rigatoni is a super easy and delicious no boil pasta bake made with rigatoni noodles, Italian sausage, marinara, Italian seasonings, milk, half and half, and Italian cheese! This recipe requires no boiling of the noodles - they are cooked while it bakes!
After making my No Boil Lemon Parmesan Pasta, I was hooked on no boil pastas! I couldn't believe I've made it this far in life without making a no boil pasta bake recipe, and my mind was full of new variations to make. My kids always love a classic red sauce with Italian sausage, so next up on my list was this No Boil Baked Rigatoni.
This baked rigatoni dish is creamy, cheesy, and full of so much flavor. It will surely become a family favorite!
This recipe could not be easier to make.
Cook the sausage. To start, cook the Italian sausage in a large skillet until it is nicely browned and broken up into small chunks.
Combine the ingredients. Add the uncooked pasta, Italian sausage, marinara, half and half, chicken broth, Italian seasoning, garlic powder, and salt to a greased 9x13" casserole dish. Gently combine everything, using a spatula to make sure the pasta is mostly covered by the liquids.
Cover and bake. Cover the baking dish tightly with aluminum foil. It's important to make sure it's sealed tightly, as the pasta will be somewhat steamed by the liquids in the dish. Bake the pasta for 40 minutes at 400 degrees F.
Add the cheese. After 40 minutes, remove the dish from the oven, take off the foil, and stir in the mozzarella cheese. Cover again tightly with the foil and then bake another 10 minutes.
Stir. After the last 10 minutes of baking time, stir the dish so the cheese is incorporated.
Serve and enjoy. Serve topped with some fresh basil and Parmesan cheese, if desired.
Storage. Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave.
Serve this no boil pasta bake with garlic bread and a side salad for a well rounded dinner!
Ground Beef - you can use ground beef instead of Italian sausage or even omit the meat altogether for a vegetable baked rigatoni.
Marinara Variations - there are so many different types of marinaras! Use whatever flavor looks best that day! We love Rao's marinara.
Veggies - add thawed chopped spinach to the dish for a boost of veggies! Simply stir in when you add the cheese.
Pasta - as I mentioned, rigatoni works really well in this recipe but I've made it with other types of pasta, too. Spaghetti noodles, fettuccine noodles, and penne pasta all work beautifully!