Description
This Baked Rigatoni Fra Diavolo with Sausage and Zucchini is a hearty Italian-inspired casserole combining al dente rigatoni pasta with a spicy tomato sauce, savory Italian sausage, tender sauteed zucchini, and a melty mozzarella cheese topping. Finished with fresh basil, mint, and Parmesan, this dish delivers rich flavors with a comforting baked finish perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta
- 1 pound uncooked rigatoni pasta
Vegetables
- 2 large zucchini, chopped into 1/4-inch rounds
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
Meat
- 1 pound Italian sausage
Herbs and Spices
- 1 teaspoon crushed red pepper flakes
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids & Condiments
- 1/2 cup olive oil (divided)
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes with basil
- 3/4 cup white wine or chicken broth
Cheese
- 1 pound part-skim mozzarella cheese (half shredded and half cut into 1-inch cubes)
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside for later use.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for 6-7 minutes until it is al dente. Drain the pasta and return it to the pot to keep warm.
- Cook Zucchini: Heat 1/4 cup of olive oil in a skillet over medium heat. Add the chopped zucchini and cook until golden brown, which should take about 6 minutes. Once cooked, remove the zucchini and set aside.
- Cook Sausage: In the same skillet, add the Italian sausage and cook until browned, approximately 5-7 minutes. Remove the sausage from the skillet and set aside.
- Sauté Aromatics: Drain any excess grease from the skillet. Add the remaining 1/4 cup olive oil, then add the diced onions. Sauté the onions until they are soft, about 8 minutes. Add minced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant.
- Prepare Sauce: Stir in the tomato paste, crushed tomatoes with basil, white wine or chicken broth, fresh basil, fresh mint, salt, and black pepper. Combine all ingredients well and let the sauce come together with the seasonings.
- Combine Ingredients: Return the cooked sausage and zucchini to the sauce, stirring to combine all the ingredients evenly.
- Assemble and Bake: Pour the cooked rigatoni pasta into the prepared baking dish. Top the pasta evenly with half shredded and half cubed mozzarella cheese. Bake in the preheated oven for 30 minutes until the cheese is melted, bubbly, and golden on top.
- Serve: Remove from the oven and serve warm. Sprinkle finely grated Parmesan cheese over each serving for an added touch of flavor.
Notes
- You can substitute white wine with chicken broth or vegetable broth for a non-alcoholic version.
- Part-skim mozzarella helps reduce fat but retains great melting qualities.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Fresh herbs elevate the flavor, but dried can be used if necessary—use about one-third the quantity if substituting dried herbs.
- Make sure not to overcook the pasta in boiling water since it will continue cooking in the oven.
