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


★★★★★ 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
  • 1
    onion, chopped
  • 1 small
    green or red bell pepper, diced
  • 2
    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
  • 1
    (15 ounce ) ricotta cheese
  • 1
  • 1/2 c
    shredded, mozzarella cheese
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 tsp
    dried parsley

How to Make Layered Rigatoni W/ Italian Sausage - Cass's


  1. Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside.
  2. In 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.
  3. Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.
  4. Return meat and vegetables to the pot.
  5. Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.
  6. Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.
  7. Pour the cooked and drained rigatoni into the cheese mixture, toss well.

    Preheat oven to 375 degree F.
  8. Add about a 1 1/2 cups of sauce and toss.
  9. Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.
  10. Now, 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).
  11. Repeat 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.
  12. Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown.

    I served with garlic toast and tossed salad.
  13. Enjoy!

Printable Recipe Card

About Layered Rigatoni W/ Italian Sausage - Cass's

Course/Dish: Pasta
Regional Style: Italian

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