Baked Rigatoni with Sausage and Mushrooms

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This baked rigatoni with sausage and mushrooms is a sophisticated take on the classic pasta bake, offering a rich and punchy flavour profile. Combining the earthy depth of dried porcini with the savoury heat of Italian sausages, this high-protein dish is brought together in a silky sauce made with single cream and freshly grated Parmesan. It is a hearty, comforting meal that feels special enough for a weekend dinner party while remaining deeply satisfying.

Designed to serve a crowd, this recipe yields four generous dishes, making it an excellent choice for batch cooking or large family gatherings. The sauce can be prepared a day in advance to allow the flavours to develop further, and the assembled dishes can be chilled until you are ready to bake. Serve it with a crisp green salad and extra Parmesan for a truly indulgent homemade Italian feast.

Ingredients for Baked Rigatoni with Sausage and Mushrooms

110g dried porcini mushrooms
950ml hot water
4 cuillères à soupe d'huile d'olive
4 large onions, finely chopped
2.3kg hot Italian sausages, casings removed
1.8kg button mushrooms, sliced
4 teaspoons chopped fresh rosemary
2 tasses de vin blanc sec
4 feuilles de laurier
2 400g cans beef broth
950ml half cream
1.8kg rigatoni
700g freshly grated Parmesan cheese
Fromage Parmesan râpé supplémentaire
Fresh rosemary sprigs (for garnish)

How to make Baked Rigatoni with Sausage and Mushrooms

Rinse porcini mushrooms. Place in medium bowl. Add 950ml hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.

Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half cream between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)

Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 350g cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Preheat oven to 191°C. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.