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


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


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


  • 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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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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