Cheesy Baked Sausage Rigatoni
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Cheesy Baked Sausage Rigatoni

Cheesy Baked Sausage Rigatoni

with Roasted Veggies

Get your plates ready, because this baked pasta dish is bound to become a family favourite! With delicious Italian sausage, roasted zucchini and peppers, a rich, garlicky tomato sauce and cheese for DAYS, this weeknight winner can't be beat.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Mild Italian Sausage, uncased

170 g


(Contains Wheat)

370 mL

Crushed Tomatoes

50 g


2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

200 g


¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

¼ tsp


¼ tsp


2 tbsp



Nutrition Values

Calories960 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate94 g
Sugar17 g
Dietary Fiber9 g
Protein50 g
Cholesterol110 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
8x8" Baking Dish


Cook rigatoni

Before starting, preheat the oven to 450°F. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

Prep veggies

While rigatoni cooks, core, then cut pepper into 1/4-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.

Cook veggies and sausage

Add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 6-8 min. While veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sausage and shallots. Season with salt and pepper. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**

Make sauce

Add garlic and Cream Sauce Spice Blend to the pan with sausage. Cook, stirring often, until garlic is fragrant, 1-2 min. Add crushed tomatoes and reserved pasta water. Season with salt and pepper, then stir to combine. Bring to a boil. Once boiling, remove the pan from heat.

Bake rigatoni

Add sauce, veggies and half the mozzarella to the pot with rigatoni. Season with salt and pepper, to taste, then stir to combine. Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl). Transfer rigatoni to the baking dish. Sprinkle remaining mozzarella over top, then Parmesan. Bake in the middle of the oven until cheese is golden-brown and sauce is thickened slightly, 8-10 min.

Finish and serve

Let baked rigatoni cool slightly, 2-3 min. Divide baked rigatoni between plates. Sprinkle parsley over top.