Low Sodium Italian Sausage Pasta Bake

Total time1 hr 20 min

Prep time20 min

Cook time55 min

This baked pasta layers savory Italian sausage, softened onion, and garlic into a rich tomato sauce built on tomato paste cooked down until deeply brick-red, then simmered with crushed tomatoes, oregano, and basil until it thickens into something hearty and full-bodied. Al dente rigatoni gets folded right into that sauce along with creamy ricotta and a generous amount of melty mozzarella and Parmesan, so every piece is coated before it even hits the oven. A final layer of cheese on top bakes under foil, then finishes uncovered until it's bubbling and gorgeously golden-spotted. Fresh torn basil scattered over the top at the end adds a bright, herby finish to balance all that richness. It's a comforting, crowd-pleasing bake that works well for anyone watching their added salt intake, since the flavor here comes from real browned sausage, slow-cooked tomatoes, and plenty of aromatic garlic and herbs rather than a heavy hand with the shaker. Pull it straight from the oven, let it rest a few minutes so it sets up nicely, and dig into a dish that tastes indulgent without leaning on extra sodium to get there.

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Ingredients

6 servings

For the pasta

1 lb rigatoni
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For the sauce

1 tbsp olive oil
1 lb mild italian sausage, casings removed
1 medium yellow onion, finely diced
4 garlic cloves, minced
½ tsp red pepper flakes
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
½ tsp salt, plus more for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the bake

1 cup whole-milk ricotta cheese
2 cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
½ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the rigatoni for 2 minutes less than the package's al dente time — the pasta should be firm with a chalky center, as it will finish cooking in the oven. Reserve 1/2 cup of pasta water, then drain through a colander and set aside.
2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.

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