Gluten Free Italian Sausage Pasta Bake

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Rich Italian sausage simmers into a deep, brick-red tomato sauce with plenty of garlic and a hit of red pepper flakes, then gets folded together with creamy ricotta and melted right into every bite. The whole thing goes back into the oven under a blanket of mozzarella and Parmesan until it's bubbling and golden on top, with that irresistible baked-pasta crust forming around the edges. Torn fresh basil finishes it off with a bright, herby lift that cuts through all that cheese and sauce. It's the kind of cozy, hearty bake that satisfies a crowd without any fuss, and it's a great option to add to your gluten free dinner rotation. Just let it rest a few minutes after baking so the sauce sets up before you dig in.

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Ingredients

6 servings

For the pasta

1 lb rigatoni
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

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
¼ tsp black pepper

For the bake

1 cup whole-milk ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese, divided

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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