Baked Rigatoni with Sausage and Boursin Cheese

This cheesy baked rigatoni recipe will quickly become a family favorite! It's loaded with flavor thanks to the fresh basil, creamy Boursin cheese, and crispy buttery breadcrumb topping. Baked to bubbly perfection in a casserole dish, you can serve this cozy dinner meal for a crowd or save for meal prep through the week.

Course Main Course

Cuisine American, Italian

Keyword Baked Casserole, Baked Pasta, Baked Rigatoni, Pasta Casserole

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 568kcal

Author Cara Harbstreet

Equipment

large stockpot or saucepan
cutting board and sharpened knife
box grater or cheese grater
small prep bowls
spatula and serving spoon
large braising pan or oven-safe skillet or skillet and large casserole pan
aluminum foil if needed for baking dishes without a lid

Ingredients

1 lb rigatoni pasta
1 lb Italian sausage hot or sweet
1 medium yellow or white onion diced, or about 1 1/2 cups
4 cloves garlic minced, or about 1 tbsp + 1/2 tsp
1 24 oz jar prepared tomato sauce marinara, arrabbiata, or similar
1 14.5 oz can fire roasted tomatoes
4 oz tomato paste
5 oz baby spinach
1 package Boursin Garlic & Fine Herbs Cheese 5.2 oz
12 oz mozzarella cheese shredded
2 tbsp butter
2 tbsp Italian breadcrumbs
2 tsp dried Italian herbs
fresh basil for garnish and serving

Instructions

Preheat the oven to 375 degrees F.
Start the sauce by browning the Italian sausage over medium-high heat in a large skillet on the stovetop. Once the sausage is mostly cooked, add the diced onions. Cook 4-5 minutes until the onions are translucent, then add the garlic and cook for one minute more.
Meanwhile, start heating a large pot of salted water. Once boiling, add the rigatoni and cook according to package directions for al dente.
After adding the garlic to the sausage and onion mixture, pour in the pasta sauce and stir in the fire roasted tomatoes and tomato paste. Bring it to a low simmer over reduced heat and wilt in the spinach.
Drain the al dente rigatoni pasta and stir into the sauce. If the sauce is too thick, add a little bit of reserved pasta water to thin it out. Spread the pasta mixture evenly in your casserole dish or other baking dish.
Divide the Boursin cheese into small, crumbly pieces and randomly spread it on top. Then layer on the shredded mozzarella cheese.
Melt the butter in the microwave (about 20-25 seconds) and stir in the breadcrumbs and Italian seasoning. Sprinkle that on top of the cheese layer and bake, covered, for 15-20 minutes.
Finally, switch your oven settings to broil. Remove the lid and let the baked rigatoni toast for 4-5 minutes or until the breadcrumbs are golden brown and crispy. Take it out of the oven, tear or chop the fresh basil for a nice green garnish, and serve!

Notes

Adjust bake time as needed, with longer time for a deeper baking dish and less time for a shallow baking dish. Remove from oven before any exposed pasta hardens or turns crispy.

Store leftovers in an airtight container for 4-5 days in the refrigerator.

To reheat, microwave until heated through, stirring occasionally or adding extra cheese if desired.

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