A baked rigatoni dish with tomatoes and sausages

Rigatoni al forno

  • serves 4
  • Easy

The ultimate sausage pasta bake, this quick and easy family favourite calls for tubes of rigatoni pasta, mozzarella and plenty of fresh rosemary


Make this rigatoni al forno, then check out our tuna pasta bake, tomato pasta bake, stuffed sausage pasta bake and more comforting pasta bake recipes.



  • rigatoni 300g
  • mozzarella 1 small ball, diced
  • Grana Padano grated to make 2 tbsp


  • olive oil 1 tbsp
  • pork and herb sausages 6, skins removed
  • garlic 2 cloves, crushed
  • fennel seeds 1 tsp, crushed
  • rosemary leaves chopped to make 2 tsp
  • plum tomatoes 2 x 400g tins


  • Step 1

    To make the sauce, heat the oil in a non-stick frying pan and fry the sausages until browned, breaking them up with a wooden spoon so you have quite small pieces. Add the garlic, fennel and rosemary and cook for a couple of minutes more.

  • Step 2

    Add the tomatoes then simmer for 20 minutes until thickened. Cook the pasta but keep an eye on it, and stop cooking when it is a couple of minutes away from being done – you will be cooking it more in the oven so you want it to still have a bit of bite.

  • Step 3

    Mix the pasta with the sauce and tip into a baking dish. Scatter over the mozzarella and Grana Padano and bake for 20-30 minutes until bubbling and golden.

Check out our very best pasta bakes

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Nutritional Information

  • Kcals 632
  • Fat 34.1g
  • Saturates 13.6g
  • Carbs 52.2g
  • Fibre 2g
  • Protein 29.1g
  • Salt 2.5g