Baked Rigatoni with Country Sausage

Indulge in the ultimate comfort food experience with our baked rigatoni recipe featuring hearty country sausage and creamy béchamel sauce. It’s perfect for cozy family dinners or gatherings with friends.

Enjoy!

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Baked Rigatoni with Country Sausage

The perfect comfort food: baked rigatoni with delicious country sausages and bechamel sauce. Ideal for lunch or dinner.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 7 servings

Author Giorgos Tsoulis

Ingredients

• 400 g rigatoni
• 2 country sausages cut into cubes
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 400 g canned tomatoes diced
• 2 tbsp thyme finely chopped
• salt
• pepper
• extra virgin olive oil

For the béchamel sauce:

• 100 g butter
• 100 g all-purpose flour
• 1 l whole milk
• salt
• pepper

Instructions

• Place a pot with plenty of salted water over medium to high heat. Once the water boils, add the rigatoni and boil for 7-8 minutes.
• Place a pot over high heat. Once hot, add a little olive oil, the sausages and sauté for 2-3 minutes, until golden brown.
• Add the onion, garlic, stir with a wooden spoon and sauté for 2 minutes.
• Add the canned tomatoes, rigatoni, thyme, stir and cook until the sauce thickens.
• Remove the pot from the heat, pour its contents into a rectangular casserole, measuring 33x25cm (13×10 inches), and set it aside.
• Preheat the oven at medium-high heat (190 °C/ 375° F), grill mode.

For the bechamel sauce:

• Place a pot over medium heat and add the butter. Once melted, add the flour and roast for about 2 minutes, stirring constantly with a hand whisk.
• Add the milk in batches, stirring constantly with the whisk. Season with salt and pepper and cook until the béchamel sauce thickens, stirring frequently.
• Pour the bechamel sauce over the rigatoni and bake for appx. 10 minutes until the bechamel sauce turns golden.
• Serve the rigatoni warm.

Notes

Chef’s tip: We stir constantly with a hand whisk when we add the milk to the bechamel sauce, so that it does not become lumpy.

Related: Pastitsio (Baked Greek Lasagna)
Related: Baked Ravioli with Spinach
Related: Salmon Tomato Pasta (No Cream)
Related: Spicy Salami Pasta

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