Description
This Baked Rigatoni with Sausage and Boursin Cheese is a comforting and flavorful Italian-American pasta dish featuring rigatoni tossed in a creamy tomato sauce enriched with garlic & fine herbs Boursin cheese and Italian sausage, then baked to bubbly, golden perfection. Perfect for a family dinner or cozy gathering.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
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
Toppings and Garnish
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, then cook the rigatoni until al dente according to package instructions. Drain and set aside.
- Brown the Sausage: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Sauté Onion and Garlic: Add the diced onion to the skillet and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Sauce: Pour in the crushed tomatoes and stir in the Boursin garlic & fine herbs cheese until melted and smooth. Add the heavy cream, dried oregano, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer gently for 5 minutes, stirring occasionally.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet with the sauce and toss well to combine, ensuring each piece is coated evenly.
- Prepare for Baking: Transfer the pasta and sauce mixture into a greased 9×13-inch baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes, or until the cheese topping is bubbly and golden brown.
- Rest and Garnish: Remove from the oven and let the baked rigatoni rest for 5 minutes before serving. Garnish with fresh basil if desired for an added pop of color and flavor.
Notes
- You can substitute the Italian sausage with ground turkey or plant-based sausage for a lighter or vegetarian option.
- For extra flavor and nutrition, add a handful of fresh spinach or chopped sun-dried tomatoes to the sauce before baking.
- Use gluten-free pasta to make the dish gluten-free if needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
