If you’re craving a comforting, saucy pasta dish that feels like a warm hug, then this Baked Rigatoni with Sausage and Boursin Cheese Recipe is exactly what you need. It combines perfectly cooked rigatoni with rich Italian sausage, all enveloped in a creamy, herb-infused Boursin cheese sauce that’s baked until bubbly and golden on top. This dish strikes the perfect balance between indulgent and homey, making it a weeknight favorite or a crowd-pleaser at your next gathering.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to create layers of flavor and texture without any fuss. From the hearty rigatoni to the fragrant garlic and creamy Boursin cheese, each component plays a vital role in making this dish simply unforgettable.
- 1 pound rigatoni pasta: The tube shape holds onto the creamy sauce perfectly, ensuring every bite is satisfying.
- 1 tablespoon olive oil: Adds a subtle richness and helps to sauté the sausage and vegetables evenly.
- 1 pound Italian sausage (casings removed): Provides savory, spiced meatiness that elevates the entire dish.
- 1 small onion (diced): Offers a sweet, aromatic base when sautéed.
- 3 cloves garlic (minced): Adds bright, pungent flavor that wakes up the sauce.
- 1 can (28 ounces) crushed tomatoes: The acidic tomato backbone balances the creamy cheese beautifully.
- 1 package (5.2 ounces) Boursin garlic & fine herbs cheese: This creamy, herb-packed cheese is the secret star that makes the sauce irresistible.
- 1/2 cup heavy cream: Lends silkiness and richness to the tomato and cheese mixture.
- 1/2 teaspoon dried oregano: Brings traditional Italian herbal notes for depth.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle kick for those who like a little heat.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle spice and complexity.
- 1 cup shredded mozzarella cheese: Melts beautifully for that gooey, dreamy top layer.
- 1/4 cup grated Parmesan cheese: Adds nutty sharpness and a golden finish when baked.
- Fresh basil for garnish (optional): A fresh, fragrant touch to brighten up the final dish.
How to Make Baked Rigatoni with Sausage and Boursin Cheese Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil and cook the rigatoni until just al dente. This ensures the pasta will hold up nicely during baking without turning mushy. Drain and set aside while you prepare the savory sauce.
Step 2: Brown the Sausage and Sauté Aromatics
Heat olive oil in a large skillet over medium heat, then add the Italian sausage. Break it up with a spoon and cook until it’s browned and fully cooked. Toss in the diced onion and sauté for 3 to 4 minutes until translucent and sweet. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrant aroma.
Step 3: Make the Creamy Tomato Sauce
Pour the crushed tomatoes into the skillet, then add the Boursin cheese and stir until it melts smoothly into the sauce. This creamy, herb-loaded cheese is what gives this baked rigatoni its unbeatable flavor. Next, stir in the heavy cream, dried oregano, red pepper flakes (if using), salt, and pepper. Let everything simmer gently for 5 minutes to marry the flavors beautifully.
Step 4: Combine Pasta and Sauce
Return the cooked rigatoni to the skillet and toss everything together until the pasta is thoroughly coated in the luscious sauce. This step ensures every bite is packed with flavor and creaminess.
Step 5: Bake Until Golden and Bubbly
Transfer the rigatoni mixture to a greased 9×13-inch baking dish. Sprinkle the top evenly with shredded mozzarella and grated Parmesan cheese. Bake uncovered at 375°F for 20 to 25 minutes until the cheese is melted, bubbly, and golden brown. Let the baked rigatoni rest for 5 minutes before serving to allow it to set and intensify in flavor.
How to Serve Baked Rigatoni with Sausage and Boursin Cheese Recipe
Garnishes
A sprinkle of fresh basil leaves adds a lovely herbal freshness that contrasts beautifully with the rich, creamy pasta. If you like, a pinch of extra Parmesan at the table is always a welcome touch!
Side Dishes
Serve this dish with a crisp green salad dressed lightly in lemon vinaigrette or a basket of warm garlic bread to mop up every last bit of that velvety sauce. Roasted seasonal vegetables or sautéed spinach also complement the hearty pasta wonderfully.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or mini cast-iron skillets, perfect for entertaining guests. You could also add a drizzle of balsamic glaze on top for a touch of sweetness and visual drama.
Make Ahead and Storage
Storing Leftovers
This baked rigatoni stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making leftovers just as delightful as fresh.
Freezing
If you want to prepare ahead, this dish freezes exceptionally well. Transfer leftovers to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers covered in the microwave or in a 350°F oven until warmed through. For best results and to refresh the cheesy top, finish under the broiler for a couple of minutes to regain that bubbly, golden crust.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is ideal because it holds sauce well, penne, ziti, or even rigatoni’s cousin, paccheri, can be great alternatives. The key is choosing a shape that can catch the luscious sauce.
Is there a substitute for Boursin cheese?
If Boursin isn’t available, you could try a combination of cream cheese mixed with fresh herbs like parsley, chives, and garlic powder to mimic the flavor and creaminess, but nothing quite matches that signature tang and herbs.
Can I make this recipe vegetarian?
Definitely! Swap the Italian sausage for your favorite plant-based sausage or hearty mushrooms sautéed with smoked paprika to keep that savory, meaty flavor profile.
How spicy is the dish, and can I adjust it?
The red pepper flakes add a gentle warmth, but you can easily leave them out for a mild version or add more if you like a kick. The dish is very flexible to your taste preferences.
What wine pairs well with Baked Rigatoni with Sausage and Boursin Cheese Recipe?
A medium-bodied red like Chianti or Barbera pairs wonderfully, as its acidity complements the rich tomato and cream sauce while balancing the savory sausage.
Final Thoughts
This Baked Rigatoni with Sausage and Boursin Cheese Recipe is such a joy to make and even greater to eat. It’s one of those dishes that brings people together around the table with smiles and full hearts. Give it a try soon – I promise it’ll become a beloved staple in your recipe rotation.
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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
Description
This Baked Rigatoni with Sausage and Boursin Cheese is a comforting Italian-American pasta bake that combines al dente rigatoni with a rich, creamy tomato and Boursin cheese sauce, savory Italian sausage, and melted mozzarella and Parmesan cheese, all baked to golden perfection. It’s a perfect dish for a hearty weeknight dinner or a cozy family meal.
Ingredients
Pasta
- 1 pound rigatoni pasta
Sauce and Meat
- 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
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil for garnish (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain the pasta and set it aside.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through.
- Sauté Onion and Garlic: Add the diced onion to the skillet with the sausage and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare the Sauce: Pour in the crushed tomatoes and stir until combined. Add the Boursin cheese and stir until melted and the sauce becomes smooth. Stir in the heavy cream, dried oregano, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer gently for 5 minutes.
- Combine Pasta and Sauce: Add the cooked rigatoni to the sauce, tossing everything together so the pasta is well coated with the sauce.
- Assemble and Bake: Transfer the pasta and sauce mixture into a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Bake uncovered in the preheated oven for 20 to 25 minutes, until the cheese is bubbly and golden brown.
- Rest and Serve: Remove the baked rigatoni from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves if desired before serving.
Notes
- You can substitute the Italian sausage with ground turkey or a plant-based sausage alternative for different dietary preferences.
- For extra flavor and nutrition, add a handful of fresh spinach or chopped sun-dried tomatoes to the sauce before baking.
