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
Scale
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.
