If you’re craving a meal that’s equal parts comfort food and culinary adventure, Baked Rigatoni Fra Diavolo with Sausage and Zucchini is about to become your new weeknight obsession. This dish delivers a perfect blend of spicy tomato sauce, juicy sausage, tender pasta, and vibrant zucchini, all bubbling under a blanket of gooey, golden cheese. Every bite is cozy yet exciting, with enough heat to wake up your taste buds and enough cheese to soothe your soul. It’s hearty, a little bit spicy, and guaranteed to bring everyone to the table in record time.
Ingredients You’ll Need
The beauty of Baked Rigatoni Fra Diavolo with Sausage and Zucchini is how each ingredient plays a key role in creating layers of flavor and texture. Don’t be intimidated by the list; every component is easy to find and essential for that perfect bite!
- Rigatoni Pasta: These sturdy tubes hold up to the bold sauce and become deliciously tender in the oven.
- Olive Oil: A splash of good olive oil builds a flavorful base for browning the sausage and veggies.
- Italian Sausage: Choose mild or spicy to suit your taste; the sausage adds savory depth and heartiness.
- Onion: Diced onion brings sweetness that balances the heat from the fra diavolo sauce.
- Garlic: Four cloves might sound like a lot, but trust me, it infuses the whole dish with irresistible aroma.
- Crushed Red Pepper Flakes: This is where the “Fra Diavolo” heat comes in—adjust to your spice preference.
- Zucchini: Adds color, freshness, and a subtle sweetness that balances the spicy sausage.
- Dried Oregano: Classic Italian herb that gives the sauce a signature flavor.
- Dried Basil: Lends a gentle, aromatic sweetness to the tomato sauce.
- Salt: Enhances all the other flavors; don’t skip it.
- Black Pepper: A dash of freshly ground black pepper ties the seasoning together.
- Crushed Tomatoes: The backbone of your spicy, robust sauce—use a good-quality can.
- Tomato Paste: Adds extra depth and richness to the sauce, helping it cling to the pasta.
- Grated Parmesan Cheese: For a salty, nutty kick mixed right into the pasta and sauce.
- Shredded Mozzarella Cheese: Melts into a bubbly, irresistible layer on top.
- Fresh Parsley (optional): A sprinkle of chopped parsley brightens up the finished casserole beautifully.
How to Make Baked Rigatoni Fra Diavolo with Sausage and Zucchini
Step 1: Get the Oven and Pasta Ready
Start by preheating your oven to 375°F (190°C). Meanwhile, bring a large pot of salted water to a boil and cook your rigatoni just until it’s shy of al dente. Remember, the pasta will finish cooking in the oven, so you want it to be a little firmer than usual. Drain it and set aside—don’t worry if it looks a tad undercooked, that’s exactly what you want.
Step 2: Brown the Sausage
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until it’s nicely browned. This step is crucial because browning develops deep, savory flavor and irresistible little crispy bits.
Step 3: Sauté the Aromatics
Toss the diced onion into the skillet with the sausage and cook until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes. Let them cook for just a minute—this is where your kitchen starts to smell amazing and the spicy fra diavolo magic begins!
Step 4: Add Zucchini and Seasonings
Now add the sliced zucchini, dried oregano, dried basil, salt, and black pepper. Sauté everything together for about 4 minutes, just until the zucchini starts to soften but still holds its shape. The zucchini will add beautiful color and a hint of sweetness to balance out the spice.
Step 5: Build the Sauce
Pour in the crushed tomatoes and tomato paste, stirring to combine. Lower the heat and let the sauce simmer for about 10 minutes. This melds all those wonderful flavors together and thickens the sauce so it clings to the rigatoni perfectly.
Step 6: Combine Everything
In a large mixing bowl, gently toss the cooked rigatoni with your sausage-zucchini sauce and grated Parmesan cheese. Make sure every piece of pasta gets coated in that delicious, spicy sauce—it’s the secret to a casserole that’s flavorful all the way through.
Step 7: Assemble and Bake
Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top; don’t be shy! Bake the casserole for 20 to 25 minutes, until it’s bubbling and the cheese is golden and melted to perfection.
Step 8: Garnish and Serve
When your Baked Rigatoni Fra Diavolo with Sausage and Zucchini comes out of the oven, let it cool for a few minutes. If you like, scatter chopped fresh parsley on top for a burst of color and freshness. Serve it piping hot and get ready for the compliments!
How to Serve Baked Rigatoni Fra Diavolo with Sausage and Zucchini
Garnishes
A final flourish of chopped fresh parsley makes a world of difference, adding a pop of green and a hint of brightness. If you want to go the extra mile, a light dusting of extra Parmesan or a drizzle of good olive oil right before serving brings out the flavors and adds a little restaurant-style flair to your Baked Rigatoni Fra Diavolo with Sausage and Zucchini.
Side Dishes
This hearty casserole plays well with simple sides: a crisp green salad dressed with lemon and olive oil, roasted broccoli, or even classic garlic bread. These pairings balance the richness of the Baked Rigatoni Fra Diavolo with Sausage and Zucchini and round out the meal with extra color and crunch.
Creative Ways to Present
If you’re serving a crowd, let everyone scoop their own from the bubbling baking dish. For a more elegant touch, portion the Baked Rigatoni Fra Diavolo with Sausage and Zucchini into individual ramekins before baking for personal-sized casseroles—guaranteed to impress at your next dinner party!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Rigatoni Fra Diavolo with Sausage and Zucchini will keep beautifully in the refrigerator for up to 4 days. Store it in an airtight container, and you’ll have a ready-to-go lunch or quick dinner on standby for the rest of the week.
Freezing
This casserole is a freezer’s best friend! Assemble everything up to the baking step, cover tightly with foil, and freeze for up to three months. When you’re ready, bake straight from the freezer (add a little extra time) or thaw overnight in the fridge before baking.
Reheating
To reheat, simply cover the dish with foil and warm in a 350°F oven until heated through, about 20 minutes. For single portions, a quick zap in the microwave works well, but the oven will help retain that irresistible crispy cheese top.
FAQs
Can I make Baked Rigatoni Fra Diavolo with Sausage and Zucchini vegetarian?
Absolutely! Just skip the sausage and add extra zucchini or some sautéed mushrooms for a hearty, satisfying veggie version. The sauce is so flavorful, you won’t miss the meat.
Is there a way to make this dish gluten free?
Yes, simply swap the rigatoni for your favorite gluten-free pasta. Just make sure to slightly undercook it before baking, as gluten-free pasta can get a bit softer in the oven.
How spicy is this recipe?
This Baked Rigatoni Fra Diavolo with Sausage and Zucchini has a pleasant kick, thanks to the crushed red pepper flakes. You can easily adjust the spice level up or down to suit your own preference—just add more or less pepper flakes.
Can I use a different type Main Course
Definitely! Hot Italian sausage will bring more heat, while sweet or mild varieties create a subtler flavor. Chicken or turkey sausage also work great if you’re looking for a lighter option.
What’s the best way to reheat leftovers?
For best results, reheat Baked Rigatoni Fra Diavolo with Sausage and Zucchini covered in the oven so it warms evenly and the cheese stays melty. Single portions can be microwaved in a pinch, but the oven really brings back that fresh-baked texture.
Final Thoughts
If you’re searching for a crowd-pleasing, flavor-packed dinner that’s as fun to make as it is to eat, you can’t go wrong with Baked Rigatoni Fra Diavolo with Sausage and Zucchini. Give it a try the next time you want to spice up pasta night—you’ll love how easily it comes together and how quickly it disappears!
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Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Rigatoni Fra Diavolo with Sausage and Zucchini is a hearty Italian-American casserole that combines al dente rigatoni pasta with a spicy tomato sauce, flavorful Italian sausage, and tender zucchini. Topped with a blend of Parmesan and mozzarella cheeses, it bakes to golden, bubbly perfection, making it a comforting yet vibrant main course perfect for family dinners or entertaining guests.
Ingredients
Pasta and Cheese
- 1 pound rigatoni pasta
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Meat and Vegetables
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 medium zucchinis, halved lengthwise and sliced
- 1/4 cup chopped fresh parsley (optional)
Sauce and Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup tomato paste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente — this ensures it finishes perfectly in the oven. Drain and set aside.
- Brown Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Sauté Aromatics: Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and crushed red pepper flakes; cook for an additional minute to release their flavors.
- Cook Zucchini and Season: Add the sliced zucchini along with oregano, dried basil, salt, and black pepper. Sauté until the zucchini is just tender, approximately 4 minutes.
- Simmer Sauce: Stir in crushed tomatoes and tomato paste. Reduce the heat and let the sauce simmer gently for 10 minutes, allowing the flavors to meld together.
- Combine Pasta and Sauce: Transfer the cooked rigatoni to a large mixing bowl and toss it with the prepared sauce. Stir in the grated Parmesan cheese thoroughly.
- Assemble Casserole: Grease a 9×13-inch baking dish and pour in the pasta mixture. Spread it evenly, then sprinkle the shredded mozzarella cheese evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from oven, let stand for a few minutes, then garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
- For a vegetarian version, omit the sausage and add extra zucchini or mushrooms for enhanced texture and flavor.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- This dish can be assembled ahead of time and refrigerated; bake just before serving for convenience.
- Use fresh herbs if available to enhance the flavor profile.
- Ensure pasta is slightly undercooked before baking to avoid over-softness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 565
- Sugar: 8g
- Sodium: 1020mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
