No Boil Baked Rigatoni is a super easy and delicious pasta dish 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, 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. To start, cook the Italian sausage in a skillet until it is nicely browned and broken up into small chunks. Next, add the pasta, Italian sausage, marinara, half and half, chicken broth, Italian seasoning, garlic powder, and salt to a greased 9×13″ baking dish. Gently combine everything, using a spatula to make sure the pasta is mostly covered by the liquids.
Cover the baking dish tightly with aluminum foil. It’s important to make sure it’s tight, as the pasta will be somewhat steamed by the liquids in the dish. Bake the pasta for 40 minutes at 400 degrees F. After 40 minutes, remove the dish from the oven, take off the foil, and stir in the mozzarella cheese. Cover again with the foil and then bake another 10 minutes. Stir the dish so the cheese is incorporated.
Serve and enjoy!
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.
Italian Chicken Sausage Pasta Bake