Italian Sausage Rigatoni
Includes recyclable aluminum tray
- Milk
- Eggs
- Wheat
This pasta bake keeps cleanup to a minimum thanks to our oven-ready tray. Fresh rigatoni cooks up perfectly tender in the oven along with our flavorful Italian pork sausage, peas, and a rich tomato-pepper sauce (aka romesco!)—with no prep required. Finish it with a sprinkle of nutty Parmesan for a convenient, delicious meal in a flash!
Ingredients
6 tablespoon
Romesco Sauce
1 unit
Oven-Ready Aluminum Trays
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Peas
2 unit
Chicken Stock Concentrate
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
9 ounce
Italian Pork Sausage Mix
Not included in your delivery
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. • Remove sausage* from casing if necessary; discard casing. Break up sausage into bite-size pieces in oven-ready tray (for 4 servings, evenly divide sausage between two trays). • Add rigatoni, peas, romesco sauce, stock concentrates, and 1 1⁄4 cups hot water. (For 4, divide ingredients between two trays, using 1 1⁄4 cups hot water for each tray.) Stir to combine.
• Cover oven-ready tray tightly with aluminum foil and bake on top rack for 20 minutes (for 4 servings, bake two trays side by side on top rack). • Carefully remove foil from tray (watch out for steam!). Gently stir pasta bake. • Return pasta bake to top rack and bake, uncovered, until pasta is al dente and sausage is cooked through, 12-15 minutes more. Taste and season with pepper if desired.
• Divide pasta bake between shallow bowls. Top with Parmesan and serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty sausage and flavorful sauce, though some found it bland or greasy.
- Ease of prep: Customers loved the convenience and simplicity of this one-pan meal 🍲.
- Suggestions: Consider cooking sausage separately to reduce grease; try adding extra herbs or cheese for more flavor.
- Texture: Many found the pasta overcooked and mushy; using dry pasta instead of fresh might improve results.
Reviews from our home cooks
I feel like this recipe needs re-thinking. There is no way that fresh pasta can be "al dente" after this much baking, and in fact it is so mushy that it's unpleasant. I even cut back the amount of oven time (still making sure it reaches a safe temperature), but it was still mushy. The flavor was pretty good, but the sausage had a lot of little hard bits and even a piece of bone in it.
So good, so tasty, so flavorful, and so easy to make. The whole family loved it. I will definitely order this again.
The sauce was so flavorful and it was easy to put together.
I was skeptical about the one pan - but it is now one of my favorites!
Great!!!!! Loved the ease on a busy work night. Delicious meal
The flavors were all good, but it was too greasy for me. If there was a way to drain the grease it would have been more appetizing. The fresh sausage was delicious!
The bake came out more watery than the picture, also very greasy from the sausage. Good flavors though
The pasta was very fresh and the sausage was flavorful. The sauce was watery.
Easy to put together but a little too spicy for my liking
We did not include the peas which we felt would have taken away from the dish. Some steamed broccoli would have been a much better complement.
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