Layered Rigatoni W/ Italian Sausage - Cass's

Cassie *


I make this delicious Rigatoni in my Lasagna pan, leaves plenty of room for the layers of cheese and meat sauce..Yum - O is what my kids say when they know I'm making this.

So flavorful, I like it better than lasagna. The ricotta cheese mix makes it. Delicious meaty sauce too!

This also freezes well, and this is wonderful to take to a potluck....there won't be any left..guaranteed!

Don't let the long list of instructions intimidate you from making, it's very easy, just looks like a lot..I just like to do step by steps.

My photo's

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★★★★★ 6 votes
8 - 10 depending on serving size
30 Min
45 Min


1 lb
( 16 ounces rigatoni ) half cooked and drained
1 lb
italian sausage
1 lb
lean ground beef
20 slice
pepperoni, cut into quarters
3 clove
garlic, minced
onion, chopped
1 small
green or red bell pepper, diced
24 oz favorite spaghetti sauce, i used ragu old world style
1 can(s)
(14.5 ounce ) fire roasted diced tomatoes and juice
2 Tbsp
oregano or italian seasoning
1 Tbsp
garlic powder
1 1/2 tsp
1 tsp
1 1/2 tsp
red pepper flakes ( optional )
3 c
shredded, mozzarella cheese
1 Tbsp
fresh or dried parsley ( optional )


1/2 c
shredded parmesan cheese
(15 ounce ) ricotta cheese
1/2 c
shredded, mozzarella cheese
1/2 tsp
1/4 tsp
1/2 tsp
dried parsley


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1Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside.

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2In a dutch oven or large skillet, saute peppers and onions until tender in a few tablespoons of oil. About a minute before they are done, add the minced garlic; cook another minute or so.

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3Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.

4Return meat and vegetables to the pot.

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5Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.

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6Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.

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7Pour the cooked and drained rigatoni into the cheese mixture, toss well.

Preheat oven to 375 degree F.

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8Add about a 1 1/2 cups of sauce and toss.

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9Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.

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10Now, spread about 2 cups of sauce over the cheese. Spreading evenly. ( This may seem like a lot of sauce, but the half cooked pasta will use up the sauce when baking).

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11Repeat one more time, rigatoni, 1 - 1/2 cup of cheese, sauce.

Top with remaining 1/2 cup of cheese. Sprinkle with dried or fresh parsley.

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12Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown.

I served with garlic toast and tossed salad.

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About this Recipe

Course/Dish: Pasta
Regional Style: Italian