Layers of gooey mozzarella, rich creamy ricotta, spicy sausage, thick tomato sauce, and large, ridged rigatoni perfect for holding all that yummy sauce... baked to golden, bubbly perfection.
This Gluten-Free Baked Rigatoni is delicious, easy to make, and impossible to tell that it's gluten-free.
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Ingredients
- Gluten-Free Rigatoni: My Italian mom taught me the importance of a noodle that can "hold the sauce". Large, ridged rigatoni noodles are perfect for this gluten-free casserole. Rummo Gluten-Free Rigatoni is exceptional. I can't recommend this brand enough! It does not fall apart when baked and tastes exactly like traditional rigatoni. (I first encountered Rummo pasta in Italy on the Amalfi Coast, and have since seen it at Costco and on Amazon.) If you can't get your hands on gluten-free rigatoni, rotini also holds sauce well.
- Ground Sausage: I use Johnsonville Ground Hot Italian Sausage. The hot sausage has just the right amount of kick, not overpowering, as the ricotta cuts the spiciness. If you prefer mild, note that both mild & hot are labeled gluten-free by Johnsonville.
- Marinara Sauce: Two 24-oz jars of store-bought marinara sauce or 6 cups of homemade sauce. A "no sugar-added" sauce is ideal. It gives all of the flavors the opportunity to shine, and you won't miss the sugar thanks to the sweet caramelized onions.
- Ricotta cheese: Adds a rich creaminess and provides balance to the tomato sauce and hot sausage in this dish. If you have a ricotta-hater in your home (it happens), simply omit ricotta cheese for their portion of the casserole. The portions of mozzarella and parmesan are already generous, so they won't be disappointed.
- Shredded Mozzarella and Parmesan
- Onion & Garlic
- Fresh Basil: optional garnish
Substitutions
- Gluten-Free Rigatoni => Gluten-Free Rotini
- Hot Sausage => Ground Beef => ½ Sausage, ½ Beef
- Ricotta Cheese => Mascarpone (or omit)
- Mozzarella => Provolone
Step-by-Step Instructions
Boil Rigatoni: Cook the gluten-free rigatoni according to the package directions, reducing boiling time by two minutes for an al dente texture. You don't want overcooked pasta at this stage, as it will continue to cook to perfection in the sauce during baking. Drain and set aside.
Prepare Sausage Mixture: While the water is boiling and pasta is cooking, get started on the meat. Brown the ground sausage with the chopped onion and minced garlic over medium heat. The onions will be translucent.
Reserve 1 cup of marinara sauce to coat the bottom of the baking dish. Add the remaining sauce to the sausage mixture and simmer on low for 15 minutes.
Preheat Oven: Preheat the oven to 350°F.
Prepare Baking Dish: While the oven heats and the sauce simmers, spread the reserved 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish and set aside.
Mix Cheeses: In a bowl, mix together the ricotta and all but ½ cup of the shredded mozzarella (reserve the ½ cup mozzarella for the top). Set aside.
Assemble Casserole: Assemble in the 9x13 baking dish you already coated with 1 cup of marinara sauce. Layer half of the cooked rigatoni, then spread half of the ricotta mixture over the pasta, followed by half of the sausage mixture.
Repeat the layers with the remaining rigatoni, ricotta mixture, and sausage mixture. Top with the shredded parmesan and reserved mozzarella.
Bake: Cover the dish with foil. It's also a good idea to place a foil-lined baking sheet under the baking dish in case the filling bubbles over. Bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes.
For a golden, caramelized top, place under the broiler for 3-4 minutes until the cheese is slightly browned.
Serve with a delicious Mediterranean Cucumber Salad (with Greek Yogurt & Honey Dressing), Gluten-Free Garlic Knots, or easy Gluten-Free Parmesan Cheese Straws.
Make Ahead
Cook the ingredients per the recipe card and assemble. Wrap the unbaked casserole in a layer of foil followed by a layer of plastic wrap. Freeze for up to 3 months. Defrost overnight and bake as directed. If baking from frozen, it will take at least one hour.
This gluten-free baked pasta easily divides into two 8x8 baking pans. Make one for now and one for later.... or one to give away!
Gluten-Free Baked Rigatoni
Ingredients
- 12 oz package of gluten-free rigatoni (I highly recommend Rummo Gluten-Free Rigatoni.)
- 1 lb ground sausage (Johnsonville Hot Italian Ground Sausage mild & hot are both labeled gluten-free, I recommend hot.)
- 1 small onion chopped
- 3 garlic cloves minced
- 2 24 oz jars of marinara sauce (6 cups) divided
- 15 oz ricotta cheese
- 12 oz shredded mozzarella cheese divided
- ½ cup shredded parmesan
- Optional: fresh basil to garnish
Instructions
- Boil Pasta: Cook gluten-free rigatoni according to the package directions, but boiling two minutes less than instructed. The rigatoni should be al dente, as it will continue to cook and soften in the oven. Drain and set aside.
- Cook Sausage: Meanwhile, brown ground sausage, onion, and garlic over medium heat. Reserving 1 cup of sauce (to coat the bottom of the baking dish), add the remaining sauce to the sausage mixture. Simmer on low for 15 minutes.
- Preheat Oven: Preheat the oven to 350℉.
- Prepare Baking Dish: While the oven preheats and the sauce simmers, spread one cup of marinara sauce on the bottom of a 9x13 baking dish. Set aside.
- Combine Cheeses: In a bowl combine ricotta and all but ½ cup of the shredded mozzarella. (reserve ½ cup of mozzarella for the top of the baked rigatoni). Set aside.
- Assemble Casserole: In the 9x13 baking dish, layer half of the rigatoni pasta, followed by half of the cheese mixture, then half of the sausage mixture. Repeat with a second layer of the remaining rigatoni, cheese mixture, and sausage mixture. Sprinkle the shredded parmesan and remaining shredded mozzarella on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes. If you desire a burnt cheese top, place under the broiler for about 3-4 minutes.
