This oven-baked Italian sausage and mushroom rigatoni is a comforting dish that brings a taste of Italy right to your kitchen. It's perfect for those cozy family dinners or when you want to impress guests with a hearty, flavorful meal. The combination of savory Italian sausage, earthy mushrooms, and gooey cheese makes this dish a favorite in our household. It's a great way to bring everyone together around the table.

This baked rigatoni pairs beautifully with a fresh green salad drizzled with a light vinaigrette. You might also consider serving it alongside some garlic bread or a crusty baguette to soak up the delicious tomato sauce. A glass of red wine for the adults or a sparkling water with a slice of lemon can complement the meal nicely.

Servings: 6

1 pound rigatoni pasta
1 tablespoon olive oil
1 pound Italian sausage, sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 jar (24 ounces) marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat your oven to 375°F (190°C).

Cook the rigatoni according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced Italian sausage and cook until browned.

Add the mushrooms and garlic to the skillet and sauté until the mushrooms are tender.

Stir in the marinara sauce, oregano, basil, salt, and pepper. Let the sauce simmer for about 5 minutes.

In a large baking dish, combine the cooked rigatoni and the sausage-mushroom sauce. Mix well to ensure the pasta is coated.

Sprinkle the mozzarella and Parmesan cheese evenly over the top.

Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly with golden brown edges.

Let it cool for a few minutes before serving.

For a spicier version, use hot Italian sausage and add a pinch of red pepper flakes to the sauce. If you have picky eaters, consider using mild sausage and finely chopping the mushrooms so they blend into the sauce. You can also add some spinach or bell peppers for extra veggies. For a creamier sauce, mix in a half cup of ricotta cheese before baking.

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