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Baked Rigaboney

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“From Martha Stewart. I did modify a bit. Nice pasta dish. I also halved nicely.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In large saucepan, heat oil over medium heat.
  3. Add garlic and onion, and cook until onion is translucent, about 4 minutes.
  4. Add tomato paste, and cook, stirring, 2 minutes.
  5. Stir in tomatoes, sugar, oregano, and pepper flakes, if using. Salt and pepper.
  6. Cook until slightly reduced, stirring occasionally, about 15 minutes.
  7. Meanwhile bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally about 9 to 10 minutes or according to package directions. Drain in a colander and rinse under cool water until cool, set aside.
  8. In medium nonstick skillet, brown sausage and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain grease and set aside.
  9. In a medium bowl, combine ricotta with half of the mozzarella cheese. Stir to combine. Season with a pinch of pepper and salt.
  10. To assemble:
  11. Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.
  12. Add half of the pasta in an even layer.
  13. Spread with 1/2 cup of the sauce.
  14. Spread with ricotta mixture. I found it easier to drop by tablespoons, evenly distributed, and let set for a minute and then it was easier to spread.
  15. Add sausage.
  16. Spread 1 cup more sauce over top.
  17. Top with remaining rigatoni and 1 1/2 cups sauce. Any remaining sauce may be served on the side (I did not have any remaining sauce).
  18. Sprinkle with remaining mozzarella over top.
  19. Place baking dish on a baking sheet and transfer to oven. Bake until bubbly 35 to 40 minutes.

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