Print Recipe

Baked Rigatoni with Salsiccia

aka- Lazy Lasagna
Course: Main Course
Cuisine: Italian
Keyword: Easy
Servings: 8
Author: Emily ~ Garlic & Olive Oil


  • 1 lb box of Rigatoni
  • 1 lb Salsiccia about 3 links out of the casing
  • ½ tsp Fennel Seed optional
  • 2-3 oz fresh Spinach about 3 handfuls
  • 5-6 c homemade Pasta Sauce or about 2 jars divided
  • ½ c reserved Pasta Water
  • 1 ¾ c shredded Mozzarella Cheese divided
  • Parmigiano-Reggiano Cheese optional


  • Preheat oven to 350
  • Boil the pasta in a pot of heavily salted water for 2-3 minutes less than the “Al Dente” instructions on the box. 10 minutes for me.
  • Meanwhile, heat a Dutch oven or large pot over medium-high heat.
  • Add the salsiccia and fennel seeds; mix together and brown.
  •  When the pasta is ready, add it to the sausage using a spider.
  • Add 3 handfuls of spinach and stir everything together.
  • Add about 4 cups or 1 2/3 jars of pasta sauce, ½ cup of pasta water and ¼ cup mozzarella cheese to the pasta; mix everything together.
  • If using a Dutch oven, drizzle the remaining sauce over the top of the pasta and sprinkle with the remaining mozzarella cheese. If not using a Dutch oven, pour pasta into a 9x13 pan or casserole dish sprayed with non-stick cooking spray and top with remaining sauce and cheese.
  • Bake uncovered in the oven for 30 minutes or until cheese is bubbly and slightly browned. Let rest at least 5-10 minutes before serving. 


Serve with freshly grated Parmigiano-Reggiano cheese.