Description
This Baked Rigatoni with Sausage and Boursin Cheese is a comforting Italian-inspired casserole featuring al dente rigatoni pasta tossed in a savory sausage and tomato sauce enriched with creamy garlic-herb Boursin cheese. Topped with melted mozzarella and Parmesan, this hearty dish bakes to golden perfection, making it an ideal meal for family dinners or special gatherings.
Ingredients
Scale
Pasta
- 1 lb rigatoni pasta
Meat and Vegetables
- 1 lb Italian sausage, casings removed
- 1 small onion, diced
- 3 garlic cloves, minced
Sauces and Cheese
- 1 (14 oz) can crushed tomatoes
- 1 (4 oz) package Boursin cheese (garlic & herb flavor)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Herbs and Seasonings
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
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 according to package directions until al dente. Drain and set aside.
- Sauté Onion: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes, stirring occasionally to avoid burning.
- Cook Sausage: Add the Italian sausage to the skillet and cook it thoroughly, breaking it up with a spoon, until browned and no longer pink inside.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Simmer Sauce: Pour in the crushed tomatoes along with salt and pepper to taste. Reduce the heat and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
- Add Boursin Cheese: Remove the sauce from heat and stir in the Boursin cheese until it melts completely, creating a creamy, flavorful sauce.
- Toss Pasta and Sauce: Combine the cooked rigatoni with the sausage sauce and chopped fresh basil, mixing thoroughly to evenly coat the pasta.
- Prepare for Baking: Transfer the pasta mixture into a greased baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheeses over the top.
- Bake: Place the dish in the preheated oven and bake uncovered for 20 to 25 minutes, until the cheese is melted, bubbly, and has a golden brown color.
- Rest and Serve: Remove from the oven and let the baked rigatoni rest for 5 minutes before serving to allow the dish to set and enhance flavors.
Notes
- For a spicier dish, use spicy Italian sausage or add red pepper flakes.
- You can substitute Boursin cheese with cream cheese mixed with garlic and herbs if unavailable.
- Fresh basil adds bright flavor; dried basil can be used but reduce quantity to 1 tablespoon.
- Drain the rigatoni well to avoid excess water diluting the sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
