Pasta al forno Siciliana is a timeless Italian comfort dish: baked pasta combined with a savory meat sauce and gooey cheese. Popular at Sunday dinners and holiday tables, this version—an Italian sausage pasta bake—uses rigatoni tossed in a quick tomato and sausage sauce, finished with smoky mozzarella for melty goodness.
Hello, all!
Even as summer warms up, I can’t resist comforting Italian food—and pasta al forno is a favorite I keep coming back to. This recipe is straightforward, satisfying, and perfect for feeding a crowd or enjoying leftovers the next day.
Why I love this recipe
I based this at-home version on a restaurant dish I recently enjoyed. The special featured sausage and chicken al forno; I simplified it by leaving out the chicken and focused on the bold, slightly spicy sauce, the Italian sausage, smoked mozzarella, and perfectly al dente rigatoni. The flavors—especially with fresh basil—are addictive. It’s great for a relaxed Sunday supper, special occasions, or any time you want a comforting baked pasta.
How to make this
The method is simple: make a quick tomato sauce with sausage and chopped tomatoes, parboil the rigatoni, combine everything in a casserole, bake until the pasta finishes cooking, then top with diced smoked mozzarella so it melts into soft, smoky pockets of cheese.
1. Cook the rigatoni
Bring a large pot of well-salted water to a boil and cook the rigatoni about three minutes less than the package recommends. The pasta will finish cooking in the oven and should be slightly underdone when you drain it to prevent sticking and overcooking.
2. Sauté the sausage
Brown the sausage in a large skillet, breaking it up as it cooks. I use loose Italian sausage, but you can remove the casing from links if preferred. Cook until nicely browned and cooked through, then transfer the sausage to a bowl while you make the sauce.
3. Make the tomato sauce
This sauce comes together quickly: lower the heat, sauté garlic briefly, then add chopped tomatoes and red pepper flakes. Simmer for about 10 minutes to concentrate the flavor. Remove from heat and stir in heavy cream, freshly grated Parmesan, and sliced basil. Adjust salt, pepper, and red pepper flakes to taste.
4. Assemble and bake
Return the browned sausage to the pan, add the parboiled pasta and about 1 cup of reserved pasta water, and stir to combine. If the mixture seems dry, add more pasta water. Transfer everything to a 13×9-inch casserole dish, cover with foil, and bake at 350°F for 15 minutes to finish cooking the pasta and meld the flavors.
5. Top with smoked mozzarella
Remove the dish from the oven, scatter the diced smoked mozzarella across the top, cover again, and bake for just 2 minutes—longer can make fresh mozzarella rubbery. Let the casserole rest covered for about 10 minutes so the cheese melts fully and the dish sets. Uncover, add more fresh basil, and serve.
Can you use other pasta shapes?
Absolutely. Choose short, structured shapes that hold sauce well—penne, ziti, campanelle, shells, rotini, or fusilli are all excellent alternatives to rigatoni.
Can this be made ahead?
You can prepare the sausage and sauce in advance, but the dish is best assembled and baked right before serving. If you need to make it ahead, mix the casserole up to the baking step, add an extra 1/2 cup pasta water, cover tightly, and refrigerate overnight. Allow it to sit at room temperature for about an hour before baking and expect a slightly longer bake time since the center will be cold.
What to serve with it
A bright, acidic salad pairs beautifully with this rich bake. Try a simple green salad, a citrus-based radicchio and orange salad, or a classic Caesar to cut through the richness and balance the meal.
If you try this Italian Sausage Pasta Bake, please share your experience and rating—you can also ask any questions about the recipe. Happy baking!
– Happy Baking, Annemarie
Italian Sausage Pasta Bake (Pasta al Forno Siciliana)
Ingredients
- 16 oz rigatoni pasta (or similar)
- 16 oz sweet Italian sausage
- 4 medium cloves garlic, minced
- 3 cups diced tomatoes
- 1/2 tsp red pepper flakes, or more to taste
- 1/3 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/3 cup thinly sliced fresh basil
- Kosher salt and black pepper, to taste
Topping
- 8 oz smoked mozzarella, rind removed, diced into 1/2-inch pieces
- 2–3 tbsp thinly sliced fresh basil
Instructions
- Heat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook pasta for 3 minutes less than package directions.
- Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta.
- While the water heats, make the sauce.
- In a large skillet over medium-high heat, add the sausage and break it up as it cooks. Sauté until browned and cooked through. Transfer to a bowl.
- Reduce heat to low, add the garlic, and cook 30 seconds.
- Add diced tomatoes and red pepper flakes. Bring to a boil, then simmer 10 minutes.
- Remove from heat and stir in heavy cream, Parmesan, and basil. Season with salt, pepper, and additional red pepper flakes if desired.
- Add the sausage back to the sauce along with the parboiled pasta and 1 cup reserved pasta water. Stir to combine; add more water if needed.
- Transfer the mixture to a 13×9-inch casserole dish.
- Cover with foil and bake 15 minutes.
- Remove from oven, top with diced smoked mozzarella, cover, and return to the oven for 2 minutes—just enough to begin softening the cheese.
- Remove from oven and let sit, covered, for 10 minutes to fully melt the cheese.
- Uncover, scatter additional basil on top, and serve.
Notes
- Smoked Mozzarella: Remove the rind; it doesn’t melt like the center. Removing it ensures the cheesy, gooey texture you want.
- Melting the Cheese: Fresh mozzarella can become rubbery if overbaked. Limit oven time to the short step described and rely on the resting time to finish melting.
- Parmesan Cheese: Use freshly grated Parmesan for best flavor and melting properties—pre-grated cheese won’t incorporate as smoothly.
- Chopped Tomatoes: Boxed chopped tomatoes (no additives) break down nicely and produce a smoother sauce, while canned chopped tomatoes retain more shape. Adjust salt as needed depending on the product you use.
