If you are craving a hearty, comforting pasta dish that bursts with bold flavors and just the right amount of spice, then you absolutely need to try this Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe. It’s a beautiful balance of tender rigatoni swimming in a rich, spicy tomato sauce, studded with savory Italian sausage and tender zucchini rounds, all topped with melty mozzarella and a sprinkle of Parmesan for that irresistible golden finish. Trust me, this dish brings warmth and excitement to the table, perfect for family dinners or impressing friends with a classic yet vibrant Italian-inspired feast.
Ingredients You’ll Need
The beauty of this Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe lies in its simple and fresh ingredients, each playing a crucial role in creating layers of flavor, texture, and color that you’ll love. From the spicy sausage to the green zucchini and aromatic herbs, everything complements perfectly.
- 1 pound uncooked rigatoni pasta: Rigatoni’s ridges hold onto the sauce beautifully, giving you a flavorful bite every time.
- 2 large zucchini, chopped into 1/4-inch rounds: Adds a subtle sweetness and pleasing texture while soothing the spice.
- 1/2 cup olive oil: Used for sautéing and adds richness and depth to the dish.
- 1 pound Italian sausage: Brings a savory, slightly spicy flavor that is essential to the Fra Diavolo profile.
- 1/2 cup yellow onion, diced: Provides a sweet base note that balances the acidity of the tomato.
- 8 cloves garlic, minced: Garlic’s pungent aroma and flavor elevate the sauce’s complexity.
- 1 teaspoon crushed red pepper flakes: Introduces the signature kick to the Fra Diavolo sauce.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and adds richness to the sauce.
- 1 (28-ounce) can crushed tomatoes with basil: The heart of the sauce, creating a bright and slightly herby foundation.
- 3/4 cup white wine or chicken broth: Adds acidity and depth, helping to meld the flavors together.
- 1/2 cup fresh basil leaves, thinly sliced: Fresh herbal brightness that tops off the sauce perfectly.
- 1/4 cup fresh mint leaves, roughly chopped: A hint of unexpected freshness that complements the basil wonderfully.
- 1 teaspoon salt: Essential for bringing out and balancing all the flavors.
- 1/2 teaspoon black pepper: Adds a subtle warmth alongside the crushed red pepper flakes.
- 1 pound part-skim mozzarella cheese (half shredded, half cubed): For melty, gooey cheesy goodness that blankets the pasta.
- 1/2 cup Parmesan cheese, finely grated: Sprinkled on top to add a nutty, savory finish with a slight crispness when baked.
How to Make Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe
Step 1: Prep Your Oven and Pasta
Start by preheating your oven to 350°F (175°C) and getting your baking dish ready with a light spray of nonstick cooking spray. Bring a large pot of salted water to a vigorous boil and cook the rigatoni until just al dente, about 6 to 7 minutes. This ensures the pasta has enough bite after baking. Drain well and return the rigatoni to the pot—without overcooking, the pasta will soak up the sauce perfectly in the oven.
Step 2: Sauté the Zucchini
In a large skillet, heat half of the olive oil. Add the zucchini rounds and cook them until they turn a gorgeous golden brown, about six minutes. This step enhances their natural sugars and gives a pleasant caramelized flavor that balances the spicy sauce ahead. Once cooked, remove and set the zucchini aside so you can add them back in later for a lovely textural contrast.
Step 3: Brown the Sausage
Using the same skillet, add the Italian sausage and cook it until nicely browned and cooked through, roughly five to seven minutes. Browning the sausage intensifies its flavor and caramelizes the fats, which will enrich your sauce beautifully. Once browned, remove the sausage and set it aside with the zucchini.
Step 4: Build Your Sauce Base
Drain any excess grease from the skillet to avoid a greasy dish. Add the remaining olive oil and soften your diced yellow onion over medium heat for about eight minutes until translucent and sweet. Toss in the garlic and crushed red pepper flakes, cooking everything for another minute to awaken the aromatic spices without burning the garlic.
Step 5: Simmer the Fra Diavolo Sauce
Stir in the tomato paste, crushed tomatoes, and your choice of white wine or chicken broth to add depth and acidity to the sauce. Then fold in the freshly sliced basil and chopped mint leaves, along with salt and black pepper to taste. Let this simmer gently until it thickens and the flavors meld, about 10-15 minutes. This is the soulful heart of your Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe.
Step 6: Combine Ingredients and Layer
Bring your browned sausage and golden zucchini back into the sauce, mixing everything well so every bite is filled with flavor. Pour the cooked rigatoni into the prepared baking dish, then generously spoon the rich sauce mixture over the pasta. Top the rigatoni with half of the shredded mozzarella followed by the cubed mozzarella for those irresistible gooey pockets.
Step 7: Bake to Perfection
Pop your baking dish into the oven and bake for 30 minutes until the cheese is melted, bubbling, and starting to turn golden on top. Remove from the oven and sprinkle with finely grated Parmesan cheese while still hot, letting it melt into a savory, slightly crisp topping. This final step is what turns this recipe from a simple pasta bake into an unforgettable meal.
How to Serve Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe
Garnishes
To really make your Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe shine, fresh garnishes are a must. Sprinkle some extra chopped basil and a few red pepper flakes for an added kick and fresh herbal aroma. If you’re feeling indulgent, a drizzle of high-quality extra virgin olive oil right before serving adds a luscious finish that ties everything together wonderfully.
Side Dishes
This dish stands out on its own, but pairing it with a crisp green salad or some garlic bread is always a winner. A simple arugula salad with lemon vinaigrette or a Caesar salad brings fresh, peppery notes that contrast beautifully with the rich, cheesy baked rigatoni. Garlic bread is perfect for sopping up every last bit of that divine Fra Diavolo sauce.
Creative Ways to Present
Want to switch things up with your presentation? Try serving this Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe in individual ramekins for a charming, rustic look that’s perfect for dinner parties. Alternatively, garnish with edible flowers or place fresh herb sprigs on top just before serving for a restaurant-worthy touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe can be stored in an airtight container in the fridge for up to 3 days. The flavors intensify overnight, making your next meal just as delightful, if not better. When storing, be sure to sprinkle a bit more cheese on top before reheating for extra gooey goodness.
Freezing
You can freeze this pasta bake by placing individual portions or the entire dish in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Freezing is a fantastic way to have a ready-made, flavorful meal waiting on busy days.
Reheating
Reheat leftover or thawed Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through and the cheese is bubbly again. If you’re in a hurry, a microwave works too, but the oven method gives that perfect texture and melted cheese look.
FAQs
Can I use different pasta shapes for this recipe?
Absolutely! While rigatoni is ideal for holding onto sauce because of its ridges and large tubes, penne, ziti, or even rigatoncini can work beautifully. Just keep the cooking time similar to maintain the perfect al dente texture.
What can I substitute for Italian sausage?
If you want to go a bit lighter or have dietary restrictions, ground turkey or a plant-based sausage alternative works well too. Just be mindful that the flavor profile will be milder, so consider adding extra herbs or spices to keep the dish lively.
Can I make this recipe vegetarian?
Yes, simply omit the Italian sausage and add more zucchini or even mushrooms for a meaty texture. You can also toss in some sautéed bell peppers or eggplant for more color and flavor. The sauce is rich enough to stand on its own without meat.
Is the white wine necessary?
White wine adds acidity and depth, but if you prefer not to use alcohol, chicken broth is a perfect substitute that keeps the sauce flavorful and moist without altering its character.
How spicy is this dish?
The crushed red pepper flakes give this recipe a pleasant heat, but it’s not overwhelmingly spicy. You can adjust the amount of red pepper flakes according to your heat tolerance, or omit them altogether for a milder version.
Final Thoughts
This Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe is one of those dishes that feels like a warm hug in food form. With its rich, spicy tomato sauce, tender pasta, and melty cheese, it’s perfect for any occasion where comfort and flavor are the priorities. I wholeheartedly encourage you to give this recipe a try—your dinner table will thank you, and you’ll find yourself making it again and again!
Print
Baked Rigatoni Fra Diavolo with Sausage and Zucchini Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Rigatoni Fra Diavolo with Sausage and Zucchini combines al dente rigatoni pasta with a spicy tomato sauce featuring Italian sausage, tender sautéed zucchini, fresh herbs, and a blend of mozzarella and Parmesan cheeses. Baked to perfection until bubbly and golden, this hearty Italian-American dish offers a rich and flavorful meal perfect for family dinners or entertaining guests.
Ingredients
Pasta and Vegetables
- 1 pound uncooked rigatoni pasta
- 2 large zucchini, chopped into 1/4-inch rounds
Meat
- 1 pound Italian sausage
Aromatics and Sauce
- 1/2 cup olive oil
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes with basil
- 3/4 cup white wine or chicken broth
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 1 pound part-skim mozzarella cheese (half shredded and half cut into 1-inch cubes)
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Preheat and Prepare Dish: Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil, add rigatoni, and cook for 6-7 minutes until al dente. Drain and return the pasta to the pot to keep warm.
- Sauté Zucchini: Heat 1/4 cup olive oil in a skillet over medium heat, add the chopped zucchini, and cook until golden brown, about 6 minutes. Remove the zucchini and set aside.
- Brown Sausage: In the same skillet, add the Italian sausage and cook until browned and cooked through, about 5-7 minutes. Remove and set aside with the zucchini.
- Prepare Sauce Base: Drain excess grease from the skillet, add remaining olive oil, then sauté the diced onion until soft and translucent, about 8 minutes. Add minced garlic and crushed red pepper flakes; cook for an additional 1 minute to release their flavors.
- Add Tomato and Herbs: Stir in tomato paste, crushed tomatoes, white wine (or chicken broth), fresh basil, fresh mint, salt, and black pepper. Allow the sauce to simmer gently to combine the flavors.
- Combine Ingredients: Add the cooked sausage and sautéed zucchini back into the sauce, stirring well to evenly distribute them.
- Assemble in Baking Dish: Pour the cooked rigatoni into the prepared baking dish, then top with half of the shredded mozzarella and place the mozzarella cubes evenly over the pasta.
- Bake: Bake in the preheated oven for 30 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and serve warm, sprinkled with finely grated Parmesan cheese.
Notes
- For a milder dish, reduce or omit the crushed red pepper flakes.
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- If you prefer a thicker sauce, simmer the sauce longer before combining with pasta and baking.
- Leftovers keep well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Fresh basil and mint add brightness; if unavailable, substitute with 1 teaspoon dried Italian seasoning.
