If you are craving a cozy, crowd-pleasing Italian-American classic, then this Baked Rigatoni with Sausage and Boursin Cheese Recipe is about to become your new go-to comfort food. Imagine perfectly al dente rigatoni enveloped in a luscious, creamy sauce enriched with the garlic and herb goodness of Boursin cheese, combined with savory, browned Italian sausage and topped with a golden, bubbly cheese crust. It’s a beautiful symphony of flavors and textures that feels indulgent yet perfectly achievable in your own kitchen. Whether for a family dinner or a weeknight treat, this dish brings warm hugs to your taste buds and a satisfying finish to any day.
Ingredients You’ll Need
Simple, wholesome ingredients come together to create a dish that is both hearty and bright. Each component plays a vital role in building those layers of flavor and delivering an irresistible texture from sauce to crust.
- 12 oz rigatoni pasta: Rugged tubes that hold sauce beautifully and provide a satisfying bite.
- 1 lb Italian sausage (mild or spicy), casings removed: Adds savory richness and a touch of spice, perfectly complementing the creamy sauce.
- 1 tablespoon olive oil: For sautéing the sausage and aromatics; contributes subtle fruitiness while preventing sticking.
- 1 small onion, diced: Builds a foundational sweetness and aroma to deepen the sauce.
- 3 cloves garlic, minced: Boosts flavor with its pungent warmth and pairs wonderfully with the Boursin cheese.
- 1 can (14.5 oz) crushed tomatoes: Provides a fresh, slightly tangy tomato base that balances richness perfectly.
- 1/2 cup tomato sauce: Adds body to the sauce and enhances the tomato flavor.
- 5.2 oz Boursin garlic and herb cheese: The star ingredient that melts into a creamy, herbaceous delight enveloping every rigatoni piece.
- 1/2 teaspoon dried oregano: Infuses an earthy, classic Italian herb note to the sauce.
- 1/4 teaspoon crushed red pepper flakes (optional): Adds a mild heat spike, perfect for those who like a little kick.
- Salt and pepper to taste: Essential for seasoning and bringing everything into harmony.
- 1 cup shredded mozzarella cheese: Provides gooey, melty goodness that browns beautifully in the oven.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish that elevates the top crust.
- Chopped fresh basil or parsley for garnish: A pop of color and fresh herbal brightness to tie it all together.
How to Make Baked Rigatoni with Sausage and Boursin Cheese Recipe
Step 1: Cook the Rigatoni
Begin by preheating your oven to 375°F (190°C) to get it ready for baking later. Bring a large pot of salted water to a rolling boil and cook your rigatoni just shy of al dente—about 1 to 2 minutes less than the package suggests. This slight undercooking is key because the pasta will finish cooking in the oven, soaking up all those incredible flavors without becoming mushy. Drain the rigatoni and set it aside while you prepare the sauce.
Step 2: Brown the Sausage and Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Brown the sausage fully until it reaches that irresistible golden color and is cooked through, about 7 to 8 minutes. Next, toss in the diced onion and cook until it softens, becoming translucent and sweet. Stir in the garlic last and cook for about 30 seconds to release its savory aroma without burning it.
Step 3: Build the Tomato Sauce
Pour in the crushed tomatoes and tomato sauce, then add dried oregano along with the optional crushed red pepper flakes for that touch of heat. Season everything with salt and pepper to your taste preference. Allow the sauce to simmer gently for 5 to 7 minutes, helping the ingredients meld and the sauce slightly thicken.
Step 4: Melt in the Boursin Cheese
Reduce the heat to low and slowly stir in the entire 5.2 ounces of Boursin garlic and herb cheese. Watch as it beautifully melts into the tomato mixture, transforming the sauce into a creamy, rich coating with a subtle garlicky herb flavor that makes this recipe truly shine.
Step 5: Combine Pasta and Sauce, Then Bake
Add the cooked rigatoni to the skillet and toss until every piece is completely coated in that luscious sauce. Transfer everything to a well-greased 9×13-inch baking dish, spreading it out evenly for consistent baking. Sprinkle the top with shredded mozzarella and grated Parmesan cheeses, creating that perfect melty, golden crust. Bake in your preheated oven for 20 to 25 minutes, until the cheese bubbles and browns invitingly. When done, let it rest for 5 minutes before serving to let the flavors settle and the cheese set slightly.
How to Serve Baked Rigatoni with Sausage and Boursin Cheese Recipe
Garnishes
Fresh herbs like chopped basil or parsley aren’t just for looks—they introduce a refreshing brightness that contrasts beautifully with the rich, creamy sauce. Sprinkle a handful over your pasta just before serving for that vibrant pop of color and flavor.
Side Dishes
This baked rigatoni pairs wonderfully with crisp green salads or roasted vegetables to balance out the richness. Garlic bread is another classic side that doubles down on comforting flavors. If you’re aiming for a lighter touch, steamed broccoli or sautéed greens like spinach offer lovely complementary textures and colors.
Creative Ways to Present
For a festive twist, serve the rigatoni in individual ramekins, sprinkled with extra fresh herbs and a drizzle of good-quality olive oil. You can even top with toasted pine nuts for crunch or a few shavings of aged Parmesan to elevate the presentation when guests are over. This dish also shines in a rustic cast-iron skillet straight from oven to table, perfect for family-style sharing.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked rigatoni in an airtight container and refrigerate for up to 3 days. The flavors actually deepen as it rests, but be aware the pasta can absorb more sauce, so adding a splash of water or broth when reheating can help refresh its texture.
Freezing
This recipe freezes beautifully. After baking, allow it to cool completely, then portion into freezer-safe containers or wrap tightly with foil and plastic wrap. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat leftovers covered with foil in a 350°F oven until warmed through, about 15-20 minutes. Alternatively, microwave individual portions on medium power, stirring halfway through. Add a splash of water or extra sauce to bring back the creamy texture if needed.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni works wonderfully due to its hollow shape that catches sauce, you can substitute penne, ziti, or other tubular pastas. Just adjust the cooking time to ensure they remain slightly undercooked before baking.
Is spicy sausage better for this recipe?
It depends on your heat preference. Mild sausage allows the creamy Boursin flavor to shine through, while spicy sausage adds an exciting kick. You can also add crushed red pepper flakes for extra heat regardless of your sausage choice.
What if I can’t find Boursin cheese?
Boursin is unique for its creamy texture and garlicky herb flavor, but if unavailable, a cream cheese mixed with finely chopped garlic and herbs can work as a substitute, though the depth of flavor may be slightly different.
Can I make this recipe vegetarian?
Yes! Swap the sausage for sautéed mushrooms or a plant-based sausage alternative. Adding spinach or zucchini can bulk up the veggies and keep the dish hearty and satisfying.
How do I make this dish creamier?
The Boursin cheese already adds fantastic creaminess, but you can stir in a splash of heavy cream or half-and-half when melting the cheese if you want an even richer sauce. Just be careful not to overdo it so the bake still sets nicely.
Final Thoughts
There is something so comforting and joyful about pulling a bubbling, cheesy tray of baked rigatoni from the oven, especially when it’s loaded with the savory goodness of sausage and that unmistakable creaminess of Boursin cheese. This Baked Rigatoni with Sausage and Boursin Cheese Recipe is one of those dishes that feels like a warm hug on a plate and is sure to become a favorite in your recipe collection. So go ahead, give it a try — I promise it will brighten up your dinner table and your taste buds!
Print
Baked Rigatoni with Sausage and Boursin Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Nut-Free
Description
This Baked Rigatoni with Sausage and Boursin Cheese is a comforting Italian-American casserole featuring al dente rigatoni pasta mixed with a savory sausage tomato sauce enriched with creamy Boursin garlic and herb cheese. Finished with melted mozzarella and Parmesan, it’s baked to bubbly perfection and garnished with fresh herbs for an inviting, flavorful meal.
Ingredients
Pasta
- 12 oz rigatoni pasta
Sauce
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup tomato sauce
- 5.2 oz Boursin garlic and herb cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Toppings
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh basil or parsley for garnish
Instructions
- Preheat and cook pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the rigatoni until just al dente, about 1 to 2 minutes less than the package directions suggest. Drain the pasta and set it aside.
- Brown the sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook for 7 to 8 minutes until the sausage is browned and fully cooked.
- Sauté onions and garlic: Add the diced onion to the skillet with the sausage and cook until softened. Stir in the minced garlic and cook for an additional 30 seconds to release the aromas.
- Simmer the sauce: Pour in the crushed tomatoes and tomato sauce. Season with dried oregano, crushed red pepper flakes (if using), salt, and pepper. Simmer the mixture for 5 to 7 minutes to blend the flavors.
- Add Boursin cheese: Reduce the heat to low, then stir in the Boursin garlic and herb cheese until it fully melts and the sauce becomes creamy.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss thoroughly to coat each piece with the creamy sausage sauce.
- Assemble and bake: Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is bubbly and golden brown.
- Rest and garnish: Allow the baked rigatoni to rest for 5 minutes before serving. Garnish with chopped fresh basil or parsley to add a bright, fresh finish.
Notes
- For a lighter option, substitute ground turkey or chicken sausage instead of Italian sausage.
- Add sautéed spinach or mushrooms into the sauce for extra vegetables and nutrients.
- Boursin cheese is key for the creamy, herby richness—do not skip it for best flavor.
