Baked Rigatoni with Sausage and Mushrooms

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This baked rigatoni with sausage and mushrooms is a sophisticated take on the classic pasta bake, offering a rich and punchy flavour profile. Combining the earthy depth of dried porcini with the savoury heat of Italian sausages, this high-protein dish is brought together in a silky sauce made with single cream and freshly grated Parmesan. It is a hearty, comforting meal that feels special enough for a weekend dinner party while remaining deeply satisfying.

Designed to serve a crowd, this recipe yields four generous dishes, making it an excellent choice for batch cooking or large family gatherings. The sauce can be prepared a day in advance to allow the flavours to develop further, and the assembled dishes can be chilled until you are ready to bake. Serve it with a crisp green salad and extra Parmesan for a truly indulgent homemade Italian feast.

Ingredients for Baked Rigatoni with Sausage and Mushrooms

110g dried porcini mushrooms
950ml hot water
4 tablespoons olive oil
4 large onions, finely chopped
2.3kg hot Italian sausages, casings removed
1.8kg button mushrooms, sliced
4 teaspoons chopped fresh rosemary
2 cups dry white wine
4 עלי דפנה
2 400g cans beef broth
950ml half cream
1.8kg rigatoni
700g freshly grated Parmesan cheese
Additional grated Parmesan cheese
Fresh rosemary sprigs (for garnish)

How to make Baked Rigatoni with Sausage and Mushrooms

Rinse porcini mushrooms. Place in medium bowl. Add 950ml hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.

Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half cream between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)

Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 350g cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Preheat oven to 191°C. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.