Baked rigatoni cake with sausage, béchamel sauce, and mozzarella

Name: Baked rigatoni cake with sausage, béchamel sauce, and mozzarella
Prep time: 35 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4
Cuisine: En
Ingredients: 14 oz rigatoni; 9 oz fresh sausage; ½ small onion; 4,5 oz mozzarella; 1⅔ cups tomato sauce; 3 tbsp white wine; Olive oil to taste; Parmigiano Reggiano to taste; Salt to taste; Black pepper to taste; 1⅔ cups milk; 2 tbsp butter; ¼ cup flour; Nutmeg to taste; Black pepper to taste; Salt to taste

vote now

Main Dish

Easy

1 h 10 m

983 Kcal

Baked rigatoni cake is a spectacular Italian dish with a rich, creamy and irresistibly stringy filling. The baked rigatoni is layered with hearty sausage ragù, creamy béchamel sauce and plenty of stringy mozzarella, creating a comforting mix of bold flavors and soft textures. Perfect as a Sunday meal or for a special family lunch, this pasta cake brings all the warmth of Italian home cooking to the table. Served warm, with its golden top and velvety béchamel center, it’s a generous dish made to impress.

Materials

20 cm springform pan
Saucepan
2 small pots
Whisk
Colander
Cutting board
Knife

Preparation

Preparation35 min

Waiting time10 min

Cook time25 min

Finely chop the onion and sauté it in oil until softened. Add the sausage (without the casing), break it up, and brown it for 6 minutes. Add the wine and let it reduce until the liquid has evaporated.
Add the tomato sauce to the sausage, season lightly with salt and pepper. Stir well to distribute the seasoning evenly.
Cook the sausage ragù over medium-low heat for 20–25 minutes, stirring occasionally.
Prepare a béchamel sauce that isn't too thick:
Heat the milk in a small saucepan. In another small saucepan, melt the butter and add the flour. Stir until the mixture turns golden brown (the roux).
Thin the roux with a little warm milk, stirring with a whisk. Gradually add the remaining milk and cook over low heat until it reaches the desired consistency.
Cook the rigatoni in plenty of salted water and drain them when they are still very al dente, about 3–4 minutes before the time indicated on the package.
Spread 4 tablespoons of sausage ragù and 4 tablespoons of béchamel sauce on the bottom of the springform pan.
Spread the meat sauce evenly across the bottom and spread a little béchamel sauce along the edges as well. Arrange the rigatoni vertically, starting from the outer edge of the baking dish.
Continue arranging the rigatoni vertically until the mold is completely filled, keeping them close together and tightly packed.
Spread half of the sausage ragù, half of the mozzarella (cut into small pieces), and half of the béchamel sauce over the surface.
Add the remaining sausage ragù and spread it evenly with a wooden spoon, making sure it gets well into the grooves of the rigatoni.
Top the cake with the remaining béchamel sauce and mozzarella, then add a generous sprinkling of grated Parmesan.
Bake in a preheated convection oven at 370°F/190°C for 25 minutes. Remove the rigatoni cake from the oven and let it rest for 10 minutes.
Gently run a knife along the edges of the mold, then open the hinge and carefully remove the pasta cake from the mold.
Serve the baked rigatoni cake while it's still hot, with the stringy mozzarella filling, the sausage ragù, and the creamy béchamel sauce.

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

What makes baked rigatoni cake unique compared to other pasta dishes?

Baked rigatoni cake stands out due to its layered structure, combining hearty sausage ragù, creamy béchamel sauce, and stringy mozzarella, creating a comforting mix of flavors and textures.

Can I prepare the béchamel sauce in advance for this recipe?

Yes, you can prepare the béchamel sauce ahead of time. Just store it in the refrigerator and reheat it gently before using it in the recipe.

What type of sausage works best for the sausage ragù?

Fresh Italian sausage is ideal for this dish, as it adds a rich flavor. You can also experiment with spicy or mild varieties based on your preference.

How can I make this dish vegetarian?

To make a vegetarian version, substitute the sausage with sautéed mushrooms or a mix of your favorite vegetables.

What are some tips for achieving the perfect texture for the rigatoni?

Cook the rigatoni until very al dente, about 3–4 minutes less than the package instructions, to ensure they hold their shape and texture during baking.

Nutrition

for 1 serving / for 100 g

Calories: 983Kcal

Carbo: 91.4g
Total fat: 46.5g
Saturated fat: 21g
Proteins: 39.8g
Fibers: 5.3g
Sugar: 12.5g
ProPoints: 26
SmartPoints: 33

Nutritional information for 1 serving (498g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

Ingredients

Béchamel Sauce:

Materials