Alfredo Italian Sausage Rigatoni Bake

• 12 oz rigatoni
• 1 lb Italian sausage, casing removed
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (for topping)
• 2 tbsp butter
• Optional: 2 tbsp chopped parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a large skillet, cook Italian sausage over medium heat until browned; drain excess fat.
4. 4 In a saucepan, melt butter over medium heat, then whisk in garlic, heavy cream, basil, oregano, salt, and pepper. Simmer for 5 minutes.
5. 5 Stir in 1 cup Parmesan cheese and mozzarella into the cream sauce until melted.
6. 6 Combine cooked rigatoni, sausage, and cream sauce in a large bowl.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle remaining 1/2 cup Parmesan cheese on top.
9. 9 Bake for 25-30 minutes, until bubbly and golden.
10. 10 Garnish with parsley before serving, if desired.

Equipment

• Large skillet
• Saucepan
• 9x13 inch baking dish

Variations

• Add spinach or mushrooms for extra veggies.
• Substitute chicken sausage for a lighter option.

Substitutions

• If rigatoni is unavailable, use penne or ziti.
• Use half-and-half in place of heavy cream for a lighter sauce.

Pairings

• Caesar salad
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté the garlic in the skillet with the sausage.
• This dish tastes even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10-15 minutes.

Serving Suggestions

• Serve with a side Caesar salad for a complete meal.
• Pair with garlic bread for extra indulgence.

FAQ