If you are looking for a comforting, flavorful dish that feels like a big, warm hug from the inside, the Baked Rigatoni with Sausage and Boursin Cheese Recipe is exactly what you need on your dinner table. This recipe balances hearty Italian sausage with the creamy richness of Boursin cheese, all tied together by tender rigatoni pasta and a robust tomato sauce. Imagine those layers of gooey mozzarella and crispy herb-seasoned breadcrumbs, finished with fresh basil, making every bite a delightful journey. It’s one of those dishes that brings everyone around the table, ready to dig in and savor a homemade classic that’s anything but ordinary.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, from the spicy or sweet Italian sausage that packs flavor, to the creamy Boursin cheese that adds a unique touch. Together, these straightforward staples combine in harmony to create a dish that’s bursting with taste, texture, and vibrant color.
- 1 lb rigatoni pasta: The perfect tubular shape to hold all that delicious sauce and cheese inside each piece.
- 1 lb Italian sausage (hot or sweet): Adds bold, savory depth that complements the creamy components beautifully.
- 1 medium yellow or white onion, diced: Provides a sweet, aromatic foundation when sautéed with the sausage.
- 4 cloves garlic, minced: Gives a robust punch of flavor that wakes up the whole dish.
- 1 (24 oz) jar prepared tomato sauce: Choose marinara or arrabbiata to bring rich tomato goodness and a hint of spice.
- 1 (14.5 oz) can fire roasted tomatoes: Adds smoky notes and a rustic texture that elevates the sauce.
- 4 oz tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
- 5 oz baby spinach: Adds a touch of green freshness and subtle earthiness without overpowering.
- 1 package Boursin Garlic & Fine Herbs Cheese (5.2 oz): The star creamy cheese that brings an herby, garlicky twist unlike any other.
- 12 oz shredded mozzarella cheese: For that irresistible, melty, stringy texture on top.
- 2 tbsp butter: Combined with breadcrumbs to create a golden, crispy crust.
- 2 tbsp Italian breadcrumbs: Adds crunch and extra Italian flavor when toasted on top.
- 2 tsp dried Italian herbs: Infuses classic Mediterranean aromas to the breadcrumb topping.
- Fresh basil: A bright, fragrant garnish that finishes every serving with a pop of color and flavor.
How to Make Baked Rigatoni with Sausage and Boursin Cheese Recipe
Step 1: Prepare the Sauce Base
Start by heating your skillet over medium-high and browning the Italian sausage until it’s mostly cooked through. This step unlocks all those rich meaty flavors. Once the sausage is ready, toss in your diced onions and cook until soft and translucent; this adds a gentle sweetness that balances the spice of the sausage. Finally, stir in minced garlic for a warm, aromatic layer that will entice your kitchen’s senses.
Step 2: Boil the Pasta
While your sauce is coming together, bring a large pot of salted water to a boil. Cook your rigatoni so it’s just al dente, meaning it still has a slight bite to it. This is essential because the pasta will continue cooking in the oven, soaking up all the sauce and cheese without becoming mushy.
Step 3: Build the Sauce
Pour your prepared tomato sauce, fire roasted tomatoes, and tomato paste into the sausage mixture. Stir everything well, bringing it to a gentle simmer. Now is the time to fold in the baby spinach, letting it wilt and infuse the sauce with fresh greens, adding a subtle earthiness that brightens the whole dish.
Step 4: Combine Pasta and Sauce
Drain your cooked rigatoni and immediately add it to the simmering sauce. This lets every tube and curve soak up those rich flavors. If your sauce seems a bit thick, don’t hesitate to stir in a splash of reserved pasta water. This not only thins the sauce but adds a little silkiness that clings perfectly to the rigatoni.
Step 5: Arrange in Baking Dish and Add Cheese
Spread the pasta mixture evenly in a casserole or baking dish. Now, take your Boursin Cheese and crumble it into small pieces across the top, ensuring every bite will have pockets of that creamy garlic and herb goodness. Over that, sprinkle shredded mozzarella for the ultimate melty, cheesy layer that will pull apart perfectly once baked.
Step 6: Prepare the Breadcrumb Topping and Bake
Melt butter in the microwave, then mix in your Italian breadcrumbs and dried herbs. Scatter this mixture over the cheese layer for a crunchy topping that contrasts beautifully with the creamy cheeses beneath. Cover your dish and bake at 375 degrees Fahrenheit for 15 to 20 minutes, allowing all those flavors to meld and the cheese to bubble.
Step 7: Broil for a Golden Finish
Switch your oven to broil, remove the cover, and let the breadcrumb topping toast for about 4 to 5 minutes until golden and crispy. This final step gives the dish an irresistible texture boost. Sprinkle freshly torn basil over everything for freshness and serve immediately while warm and gooey.
How to Serve Baked Rigatoni with Sausage and Boursin Cheese Recipe
Garnishes
Fresh basil is a must-have garnish here, offering a vibrant pop of green and a bright herbal note that cuts through the richness perfectly. You could also add a light drizzle of extra virgin olive oil or a sprinkling of freshly cracked black pepper to heighten the dish’s aroma just before serving.
Side Dishes
This baked rigatoni pairs wonderfully with a crisp green salad dressed in a simple vinaigrette to balance out the creamy, hearty pasta. Garlic bread or warm Italian breadsticks are fantastic side options too, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a fun family-style presentation, bake the rigatoni in a rustic cast-iron skillet or deep ceramic dish, letting everyone serve themselves at the table. Alternatively, try layering individual portions in small ramekins for a charming and personalized touch at dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Rigatoni with Sausage and Boursin Cheese Recipe keeps beautifully in the fridge for up to three days. Store it in an airtight container to maintain freshness and prevent the breadcrumbs from getting soggy.
Freezing
If you want to make this in advance, you can freeze the assembled but unbaked casserole. Wrap it tightly with plastic wrap and foil, then freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator before baking as instructed.
Reheating
To reheat, place leftovers in an oven-safe dish and cover loosely with foil to prevent drying out. Warm it at 350 degrees Fahrenheit for about 20 minutes until heated through. You can also use the broiler for a few minutes at the end to refresh that crispy breadcrumb topping.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a great leaner alternative and will still deliver plenty of flavor. Just be mindful it might be milder, so consider adjusting your herbs and seasoning to keep that rich taste profile.
Is Boursin cheese necessary or can I substitute it?
Boursin cheese is what gives this recipe its unique creamy garlic and herb character, but you can substitute with other soft cheeses like cream cheese mixed with garlic and herbs if needed. The flavor won’t be exactly the same, but it will still be delicious.
Can I make this recipe vegetarian?
Yes! Simply omit the sausage and add extra vegetables like mushrooms, zucchini, or bell peppers for a hearty and satisfying vegetarian version.
How spicy is this dish if I use hot Italian sausage?
Hot Italian sausage adds a nice spicy kick without overwhelming the dish. If you prefer less heat, sweet sausage works perfectly, or you can mix both types to balance the flavors.
What’s the best type of rigatoni to use?
A good-quality dried rigatoni with ridges is ideal because it grabs and holds the sauce beautifully. Fresh rigatoni is less common and might become too soft in the baking process, so dried pasta is recommended here.
Final Thoughts
The Baked Rigatoni with Sausage and Boursin Cheese Recipe is a true crowd-pleaser, full of layers, textures, and bold flavors that make for a memorable meal anytime you want something special yet approachable. Whether you’re cooking for your family or hosting friends, this dish invites smiles and second helpings. Dive in and savor every bite—you’ll quickly understand why it’s become one of my absolute favorite comfort foods to share.
Print
Baked Rigatoni with Sausage and Boursin Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Description
A comforting baked rigatoni dish featuring Italian sausage, savory tomato sauce, fresh spinach, and creamy Boursin cheese, topped with mozzarella and a crispy breadcrumb crust. This hearty casserole is perfect for family dinners or entertaining guests.
Ingredients
Pasta
- 1 lb rigatoni pasta
Meat and Vegetables
- 1 lb Italian sausage (hot or sweet)
- 1 medium yellow or white onion, diced (about 1 1/2 cups)
- 4 cloves garlic, minced (about 1 tbsp + 1/2 tsp)
- 5 oz baby spinach
Tomato and Cheese
- 1 24 oz jar prepared tomato sauce (marinara, arrabbiata, or similar)
- 1 14.5 oz can fire roasted tomatoes
- 4 oz tomato paste
- 1 package Boursin Garlic & Fine Herbs Cheese (5.2 oz)
- 12 oz mozzarella cheese, shredded
Other Ingredients
- 2 tbsp butter
- 2 tbsp Italian breadcrumbs
- 2 tsp dried Italian herbs
- Fresh basil leaves (for garnish and serving)
Instructions
- Preheat oven. Preheat your oven to 375 degrees Fahrenheit to prepare for baking the rigatoni dish.
- Cook sausage and vegetables. In a large skillet over medium-high heat on the stovetop, brown the Italian sausage until mostly cooked through. Add diced onions and cook for 4-5 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Boil pasta. While cooking the sausage mixture, bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente. Drain when ready.
- Prepare sauce. After garlic is cooked with the sausage and onions, add the jarred tomato sauce, fire roasted tomatoes, and tomato paste to the skillet. Stir and simmer over low heat. Add the baby spinach and cook until wilted.
- Combine pasta and sauce. Mix the drained rigatoni into the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency. Transfer the mixture evenly into a casserole or baking dish.
- Add cheeses. Crumble the Boursin cheese evenly over the pasta mixture. Then spread the shredded mozzarella cheese over the top.
- Prepare breadcrumb topping and bake. Melt the butter in the microwave for 20-25 seconds, then mix in Italian breadcrumbs and dried Italian herbs. Sprinkle this mixture over the cheese layer in the baking dish. Cover with a lid or foil and bake in the preheated oven for 15-20 minutes.
- Broil for crisp topping. Remove the cover, switch the oven to broil settings, and broil the rigatoni for 4-5 minutes or until the breadcrumbs are golden brown and crispy. Remove from oven.
- Garnish and serve. Tear or chop fresh basil leaves and sprinkle on top as a garnish. Serve the baked rigatoni hot and enjoy!
Notes
- Use either hot or sweet Italian sausage depending on your spice preference.
- Reserving some pasta water helps loosen the sauce if it gets too thick.
- Covering the baking dish during the initial bake keeps the pasta moist.
- Broiling at the end crisps the breadcrumb topping for added texture.
- Fresh basil adds a bright herbal finish but can be omitted if not available.
