Description
This Baked Rigatoni with Sausage and Boursin Cheese is a comforting Italian-American casserole featuring al dente rigatoni pasta enveloped in a rich, creamy tomato sauce with Italian sausage and aromatic Boursin garlic & fine herbs cheese. Topped with melted mozzarella and Parmesan, this hearty dish is perfect for a satisfying family meal.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
- Salt (for boiling water)
Sauce and Filling
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 package (5.2 ounces) Boursin garlic & fine herbs cheese
- 1/2 cup heavy cream
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F to prepare for baking the rigatoni dish to a perfect golden finish.
- Cook Pasta: Bring a large pot of salted water to boil and cook the rigatoni until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Cook Sausage: In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and fully cooked through.
- Sauté Vegetables: Add the diced onion to the skillet with the sausage and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant.
- Make Sauce: Pour in the crushed tomatoes, then stir in the Boursin cheese until it melts smoothly into the mixture. Add heavy cream, dried oregano, red pepper flakes (if using), salt, and black pepper. Simmer this sauce for about 5 minutes, allowing flavors to meld.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss well to coat all the pasta evenly with the creamy sausage tomato sauce.
- Assemble the Bake: Transfer the coated rigatoni mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes until the cheese is melted, bubbling, and golden brown on top.
- Rest and Serve: Remove from the oven and let the baked rigatoni rest for 5 minutes to set. Garnish with fresh basil leaves if desired before serving.
Notes
- You can substitute Italian sausage with ground turkey or plant-based sausage for a lighter or vegetarian version.
- For extra flavor and nutrition, add a handful of fresh spinach or chopped sun-dried tomatoes into the sauce before baking.
- Make sure not to overcook the rigatoni during boiling; al dente pasta holds better after baking.
- If you prefer a spicier dish, increase the red pepper flakes to taste or add crushed chili.
