Cheesy Sausage and Rigatoni Bake
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Cheesy Sausage and Rigatoni Bake

Cheesy Sausage and Rigatoni Bake

with Veggies and Tomato Sauce

This loaded cheesy bake is packed with rigatoni pasta, a creamy tomato sauce and sausage. It's a quick, delicious dinner that's sure to be a weeknight winner!


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

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

250 g

Mild Italian Sausage, uncased

(May contain Mustard, Soy, Wheat, Egg, Milk)

170 g


(Contains Wheat)

1 unit


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

56 g

Baby Spinach

1 unit

Cream Cheese

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

369 mL

Crushed Tomatoes

2 unit

Garlic, cloves

Not included in your delivery

0.13 tsp


0.13 tsp


¼ tsp


½ tsp



Nutrition Values

Calories840 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate95 g
Sugar17 g
Dietary Fiber12 g
Protein47 g
Cholesterol110 mg
Sodium2000 mg
Trans Fat1 g
Potassium1950 mg
Calcium500 mg
Iron9.5 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 Spoons
Measuring Cups
Large Non-Stick Pan
8x8" Baking Dish


  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Roughly chop spinach.
  • Peel, then mince or grate garlic.
Cook rigatoni
  • Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
Cook sausage and zucchini
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add sausage and zucchini to the dry pan.
  • Cook, breaking up sausage into smaller pieces, until no pink remains in sausage and zucchini is tender-crisp, 5-7 min.**
  • Carefully drain and discard excess fat.
Make sauce
  • Add garlic, half the Italian Seasoning (use all for 4 ppl) and half the garlic salt (use all for 4 ppl) to the pan with sausage and zucchini. Season with pepper.
  • Cook, stirring often, until fragrant, 1 min.
  • Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and reserved pasta water. Cook, stirring often, until warmed through, 1-2 min.
  • Add spinach, cream cheese and half the mozzarella.
  • Cook, stirring often, until spinach is wilted and sauce is smooth.
  • Season with salt and pepper.
Assemble and broil
  • Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 ppl, grease a 9x13-inch baking dish with 1 tsp oil.)
  • When sauce is done, add to the pot with rigatoni, then stir to coat.
  • Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
  • Broil in the middle of the oven until cheese melts, 3-4 min. (TIP: Keep your eye on cheese so it doesn't burn!)
Finish and serve
  • Let rigatoni bake cool for 2-3 min before serving.
  • Divide between plates.

If you've opted to get sausage, cook it in the same way the recipe instructs you to cook the beef.

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