Vegetarian Italian Sausage Pasta Bake

Total time1 hr 20 min

Prep time20 min

Cook time55 min

This baked rigatoni is all about a deeply savory tomato sauce built from scratch, with tomato paste cooked down until brick-red, crushed tomatoes, garlic, and a pinch of red pepper flakes for warmth. Creamy ricotta gets folded right into the pasta before it's blanketed in mozzarella and Parmesan and baked until the top turns golden and bubbling. The rigatoni is cooked just shy of al dente so it finishes tender in the oven, soaking up every bit of that rich, herby sauce. Torn fresh basil on top adds a bright, fragrant finish to each bubbling, cheesy scoop. It's a cozy, comforting bake that fits easily into a vegetarian dinner rotation, no fuss required. Serve it straight from the skillet with crusty bread and you've got a satisfying weeknight meal that still feels special.

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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
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
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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