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No Boil Baked Rigatoni
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5 from 2 votes

No Boil Baked Rigatoni

No Boil Baked Rigatoni is an easy recipe for baked rigatoni that requires no boiling! The pasta is cooked while it bakes!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 8 servings
Calories: 606kcal
Author: Taylor Ellingson

Ingredients

  • 1 lb mild Italian sausage
  • 16 ounces rigatoni
  • 25 ounces marinara
  • 2 ¼ cups half and half
  • 1 ½ cups chicken or vegetable broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 cups shredded mozzarella cheese

Instructions

  • Cook the Italian sausage until browned, breaking it into small chunks as it cooks.
  • Preheat the oven to 400 degrees F.
  • Grease a 9x13" baking dish.
  • Add the pasta, Italian sausage, ,marinara, half and half, broth, Italian seasoning, garlic, and salt to the baking dish and stir gently to combine.
  • Cover tightly with foil and bake for 40 minutes.
  • After 40 minutes remove the pan from the oven and remove the foil. Stir in the cheese.
  • Cover with foil again and bake 10 more minutes.
  • Remove foil and stir well to combine.
  • Serve and enjoy!

Notes

  • No rigatoni on hand? You can use penne, elbow, fettuccine, or spaghetti noodles with great results.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 606kcal | Carbohydrates: 52g | Protein: 25g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 1364mg | Potassium: 664mg | Fiber: 3g | Sugar: 8g | Vitamin A: 825IU | Vitamin C: 8mg | Calcium: 261mg | Iron: 3mg