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
Scale
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.
