One Pot Spicy Pesto Cheese Baked Rigatoni.
This One Pot Spicy Pesto Cheese Baked Rigatoni is for nights when you’re craving Italian, but also need something simple and easy to prepare. Rigatoni pasta baked in a spicy tomato pesto vodka sauce that’s creamy and so delicious! The secret to this one-pot pasta? A little Italian chicken sausage and plenty of cheese on top. This is a terrific fall and winter dish to serve any night of the week. But is equally awesome for your next Saturday night dinner party. It’s delicious and looks pretty on any table…not to mention everyone LOVES a GOOD baked pasta. This dish will be your new go-to when serving family and friends.
Serious question for you all? Are you cooking for Thanksgiving this year? Are you lined up to bring a side dish to your family’s meal? Or do you have nothing to do with actually cooking the Thanksgiving Day dinner? I’m so curious to know because I feel like only about one and every five people are actually cooking on Thanksgiving. The rest are either attending a family gathering and bringing a side dish/dessert, or just attending and not worrying about the food.
Am I right? Or no? I ask because every November I always see so many Thanksgiving recipes, but never many recipes for all the other days within this cozy month. Bottom line…we all LOVE Thanksgiving, but we also have to eat some good meals leading up to T-day too!
And that’s where I come in. I’ve made it a point each year to not only share Thanksgiving dishes but easy dinners too. Dinners like this one-pot pasta that I love so much. It’s such a busy time, so keeping things simple (and delicious) is my current goal.
My family loves any and all pasta, but give them something saucy, a little spicy, baked, and cheesy too? That’s their meal!
My favorite part about a pasta dish though is its simplicity. And the fact that every person in my family will not only eat this recipe but really enjoy it too. When you have picky eaters this is music to your ears.
Here are the details.
Start off by making the sauce. It’s very important with this recipe to use a large pot, bigger than you’d think you might need. Because we are making the sauce and cooking the pasta together, you’ll need extra room. So be sure to use your largest pot available.
Next, the sauce. It’s made spicy with ground Italian chicken sausage, canned tomatoes, vodka (for best flavor), herbs, and pesto…to keep things creamy and cheesy too. Now I want to say, if Vodka’s not your thing, I totally understand. In this case, just swap the vodka for chicken broth or even just water. Either one will work totally fine and your sauce will still be great.
BUT, if you do drink or you’re ok with using alcohol for cooking, you must add vodka to your sauce. The vodka adds a sharp bite that helps to balance out the sweetness of the tomatoes. When used in small amounts, the vodka will boost and intensify the aroma of the sauce. The key is to slow simmer the sauce, which will release the flavors and cook out the alcohol. So yes, this is safe to serve to kids!
Moving along…
Since I wanted to keep it quick and simple, I set out to make this a one-pot pasta. What does this mean? Well, it’s simple, everything from making the sauce, to the boiling of the pasta is all done in just one pot on the stove-top before being transferred to the oven to finish baking. If you have oven-safe pots, you don’t even need to transfer the pasta to a baking dish.
Easy, right? YES.
Once the base red sauce has been made, simply add the water and dry pasta right into the red sauce. I know it may seem odd, but trust me, it works. Just bring the mix to a boil and cook until the pasta is al dente. Cooking the pasta together with the sauce only takes a few minutes and saves you from having to break out another pot. Not sure about you guys, but I am all about fewer dishes.
Once the pasta is cooked, simply top with cheese and bake. If you’re cooking with cast iron or stainless steel, you can bake the pasta right in this very same pot. If not, simply transfer the pasta to your favorite baking dish. Either option works just the same!
And about thirty minutes later you’ll have cheesy baked pasta ready for eating….and your kitchen will be semi-clean! But even more importantly, it’s going to smell like an Italian grandma’s house. It’s an amazing aroma, and trust me, this rigatoni tastes even better. Think saucy, but still heavy on the pasta, a touch spicy, with a good amount of seasonings and herbs. The pesto adds fresh flavor and creaminess, and all that cheese on top…well that’s the best part!
Oh, and I forgot to mention the shredded kale that’s stirred into the pasta as well. Delish, and the greens help to balance out all the cheese.
You see, you can’t go wrong with a baked pasta like this. My one tip? Make this dish fancy…ish and serve it topped with fried rosemary and a bottle of red wine. Perfect for these long November and December nights.
If you make this one-pot spicy pesto cheese baked rigatoni, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
One Pot Spicy Pesto Cheese Baked Rigatoni
This One Pot Spicy Pesto Cheese Baked Rigatoni is for nights when you’re craving Italian, but you also need something simple and easy to prepare.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot chopped
- 3/4 pound ground spicy Italian chicken sausage
- 4 cloves garlic, minced or grated
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 1/2 cup vodka (chicken broth or water also work)
- 3/4 cup basil pesto homemade or store-bought
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary plus fresh rosemary for serving
- kosher salt and pepper
- 1 pound dry rigatoni pasta
- 2 cups shredded kale
- 2 cups shredded fontina cheese
- 8 ounces mozzarella, torn
Instructions
-
1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes. Add the chicken sausage and brown all over, about 5 to 8 minutes. Stir in the garlic, cook another minute. Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch each of salt and pepper. Then add 2 1/2 cups water, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes.
3. If needed, transfer the pasta to a baking dish. Top with the fontina cheese, then drizzle the remaining 1/4 cup basil pesto evenly over everything. Add the mozzarella.
4. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh rosemary. Enjoy!
Recipe Notes
You can find my homemade basil pesto recipe inside this post
Our Favorite Recipes
Pecan Pie Cookies with Butter Pecan Frosting.
Yum to this, but your French onion soup pasta video popped up and WOW, with a couple easy substitutions, I will be making that for my vegetarian daughter soon. To answer your question, my mom and I share the cooking for Thanksgiving…we both love to cook, so I do the majority of the sides, she does the turkey and things we don’t like to make ahead (mashed potatoes, buttered noodles topped with herb breadcrumbs) and her specialty corn soufflé. I make Mac and cheese for the vegetarian main, then my dad always surprises the guys with a prime rib or some red meat that he cooks outside or in his rotisserie. They like their red meats.
On another note, I totally copied you and ordered that ballerina skirt from Anthropologie. So glad you linked all your outfits. You have fabulous style and taste!
Awh that is so sweet! I love that you both cook! But yes! I hope you love the skirt! Are you wearing it for Thanksgiving? xTieghan
I see an OOOPSS here!! When do you add in the 2c. kale, & if one is not a fan of kale,
can you use spinach instead?
Hey Leslie! recipe is all fixed, so sorry about that! And yes, spinach will be delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How did you shred the kale?
Hey Ally! I just very finely chop the kale so that it’s in small pieces. Sorry if that was confusing! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Did I miss it? When is the kale added? Thanks!
Hi Karen! So sorry, foxed the recipe to include the kale. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I switch on/off every other year for hosting, but then my family usually requests I still make a separate Thanksgiving meal for them on Fri./Sat. so we can have leftovers! Having said that I am so glad you are posting every night meals for this month! This is a life saver for me! This pasta dish will be happening soon.
I hope you love this dish Gina!! Thank you so much! xTieghan
I love the sounds of this recipe, we don’t eat sausage, could it be replaced with ground beef and other herbs? Suggestions for amounts would be helpful. Thank you
Hey Judy! I would use 3/4 pound ground beef with 2 teaspoon dried basil. That will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Re: kale:
2/3 of the way down, step # 2:
“Then add 2 1/2 cups water, the pasta, and kale.” <–
I find the easiest way to shred kale is just to bunch up the leaves, roll them a bit, and thinly slice from the top with a sharp knife, so that it makes thin "ribbons". They cook down pretty nicely that way,
Thank you so much Aline! xTieghan
My kind of pasta meal. All great flavors.
Wish I was cooking T=Day …. my favorite food day. Traveling this year, so any T-Day food cooking will be from tiny not well equipped kitchen. This pasta will be made, though.
I hope you love this pasta, Joyce!! Thank you! xTieghan
I see in now in step #2….sorry!
Hi Tieghan. I made this for our anniversary tonite. It was DELICIOUS. And since it was just me and the Hubs, there are lots of leftovers! That being said, prep time was a bit over an hour, not the stated 30 minutes. I have been cooking for more years than I care to admit so I am pretty darn efficient in the kitchen. So…heads up for anyone out there who is planning on making this as it could be up to an hour in prep time.
I am so glad this turned out so well for you still, Nickie! Thank you! xTieghan
Me!! (waving hands) I’m cooking this year! Actually, I’ve been cooking the T-giving dinner for quite some time now. My family drives in from out of state, and we usually have 9 people in our little house. It’s not a big crowd, by most people’s standards, but I’m the Head Chef for the 3 nights/4 days everyone is crashed on all of our airbeds, couches, beds, and futons … Since they all need to eat more often than just the big dinner, I say keep those easy recipes coming this month!
That sounds like so much fun!! I hope you have an amazing holiday Vanessa! xTieghan
Would it work to sub mushrooms for the sausage?
Hey Maria! Yes! Love that idea. Mushrooms will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
this sounds and looks so cozy and comforting!!!
Thank you so much Ruth! xTieghan
How large a pot do I need to use? I have lecruset that can go right in the oven too
Hey Debi! I recommend an 8quart pot or large. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Is the chicken sausage precooked? I am having a hard time finding the spicy chicken sausage. I can use uncooked pork sausage? Anyone else find the sausage ?
Hey Tani! I would recommend using pork sausage and it should be uncooked. I buy my uncooked chicken sausage from the meat counter at whole foods. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow…This was so delicious. I have NEVER cooked dry pasta in the actually sauce before. I was a little scared that it wouldn’t work properly. It turned out amazing, and now i’m wondering why I haven’t been doing this my whole life. Great dish. If I make it again I would probably leave out the cheese. Delish, but perfect on its own too.
I am so glad you loved this Ally! Thank you so much! xTieghan
I loved this dish! It was so easy to put together and I loved that I only used 1 pot (my big Le Creuset Dutch oven was perfect for this). I’m a vegetarian, so I just swapped out Field Roast spicy Italian “sausages” for the regular sausage and it was perfect. Otherwise, I made it as is. The vodka added a nice bite too! Thanks so much for this great recipe. Xo
Thank you Sam! I am so glad you loved this recipe! xTieghan
Made this exactly as written, absolutely perfect baked pasta dish! A keeper.
Thank you! I am so glad you loved this one! xTieghan
I made this tonight to eat while we watch the Cowboys play! It was DELICIOUS and it made enough to feed an army. I did not add the kale, used chicken broth instead of the vodka (because I was out of it!), and used spicy Italian sausage instead of the chicken sausage. It was so flavorful and it got rave compliments from my friends. It was the perfect thing to eat on a cold Sunday night in November. I’ve made several of your pasta dishes and they are all SO yummy – thank you! Also, I just got your newest cookbook and I can’t wait to dive into it. xx
Hi Robin! I am so glad this turned out so well for you and I hope you LOVE the book!! Thank you so much! xTieghan
Made this tonight and it was sooo good! Subbed the kale for spinach and will be enjoying the leftovers during the week. Loved how it was all prepped in one pot!
Thank you so much Neha! I am so glad you enjoyed this! xTieghan
What a tasty Dish, we made it saturday for dinner. I have tried dozens of your recipes and they never disappoint. Was even better as leftovers this one is nice and cozy, and perfect as leftovers.
Thank you so much Evelyn! xTieghan
This was delicious! We use to cook our pasta in the sauce when we were camping I forgot all about that method, thank you for reminding me!
Awh what a sweet little reminder of those times! I hope you love this recipe Cindy! xTieghan
Any thoughts on what I could replace the sausage with to make this vegetarian? Thanks!
HI!! I would just omit the sausage and add in 2 cups chopped mushrooms. That will be so delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
It’s in the oven! Subbed mushrooms for sausage and ricotta for fontina.
I hope you love this Rebecca! Thank you! xTieghan
I’m planning to make this for thanksgiving. Can this be prepared in advance? Thanks!!
Hey Lara! It can be made ahead! See recipe for directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
On first glance I was planning to make this for my husband and boys but on a cold winter night last night I made this for Girls Night at my house. Everyone asked for the recipe and were thrilled when they found out the recipe is done in one pot!! I used Hot Italian Sausage (skins removed, cubed) for the meat and Penne pasta. Baked pasta at its best!
Hi Collie! I am so glad this recipe turned out so well for your Girl’s Night! So sweet!! Thank you so much! xTieghan
I haven’t made this yet but had a couple questions:
-do you have a preferred store bought pesto brand?
-does the pasta get overcooked after cooking in the sauce and then baking for 25 minutes?
HI Brielle,
I like DeLallo brand basil pesto.
I have not found the pasta to become over-cooked. If you follow the cooking time, I think you should have perfectly cooked pasta.
Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Is the pasta cooked all the way through and ready to eat before topping with cheese and putting in the oven? Cooking for someone who doesn’t eat cheese. Thanks!
Hi Kari, yes the pasta is cooked to al dente, but even if you are not using the cheese I would recommend baking this to finish the cooking fully and thicken up the sauce around the pasta. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi,
I cannot wait to make this. I love your recipes! I am about to buy your book for everyone I know for the Holidays. I have a quick question, I heard you can’t cook tomatoes in Cast Iron, is this true? Something to do with the acidity and the Iron? Oh, and one more question. What size Staub pan would you use here? I need to finally buy myself a Staub skillet of some sort, do you have one you recommend for my first? I have enough pots, I need a pan.
Thank you so much. Seriously you are the best out there!!
Hey Krista! All Staub cast iron is enamel coated, so you can cook tomatoes in their pans. Anything that is not enamel coated does run the risk of rusting when using tomatoes. For this recipe, I recommend an 8 quart or large pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Made it tonight, another winner! Used spinach instead of kale, it was delicious. Definitely will make again, was perfect for a cold rainy day, so comforting and leftovers for tomorrow.
I am so glad this turned out so well for you Arlene! Thank you so much! xTieghan
I made this tonight, and my family went for seconds. That’s always a great sign for my boys. Thank you for another great recipe. We will make this again.
Thank you Devon! I am so glad everyone enjoyed this one! xTieghan
Super easy and delicious!!
Thank you Jen! xTieghan
This recipe is absolutely delicious! The basil pesto in the sauce and all of the flavors are hands down amazing. Thanks for sharing
I am so glad this turned out so well for you Dominique! Thank you so much! xTieghan
Dear Tieghan,
This is the first Half Baked Harvest recipe our family has tried and it was a hit in this family of notoriously picky eaters! Making this dish made the whole house smell like an Italian restaurant. With 2 of our girls in college, having the whole family together has become more and more rare, so we wanted to share something special as a meal and this hearty dish was perfect! We too, substituted spinach for kale to save a trip to the grocery store, and are planning to make the vegetarian version with mushrooms for the next potluck with vegetarian friends – MANY thanks for developing and sharing this wonderful recipe!
Awh, I am so glad this was your special dish to share with your family! Also, so glad it turned out so well for you! Thank you! xTieghan
Hi Tieghan, I made this for dinner tonight. It was delish
I had everything except vodka so, I used a really good red wine. It was so good. Definitely a keeper. Thanks
I am so glad you loved this Becky! Thank you so much! xTieghan
Any suggestions if I can’t use pesto because of a nut allergy? (Pine nuts)
Should I just not use or add something else?
Xo
HI! You can make homemade pesto minus the nuts (just basil, parmesan, olive oil, red pepper flakes, and a pinch of salt), or you can use 1/4 cup fresh chopped basil in place of the pesto. I am sure that will be great too. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Wow! I am currently eating this as I write this comment. This is spectacular! I love the flavor combination and how simple it was to make. We will definitely be making this again. 🙂 Thank you!!
Thank you Sharon! I am so glad this turned out so well for you! xTieghan
Hi Tieghan,
Great recipe! So good in fact, that we’re making this a second time within a month – this time for a potluck with vegetarians 🙂 Quick question please: What are your thoughts on adding vs not adding the canned tomato ‘juice’ into the pot with the tomatoes please? Thanks in advance!
HI! I am not sure what ingredient you are referring to. Can you clarify?
I always add the entire can of tomatoes, juice and all. Please let me know if you have any other questions. I so glad you love this recipe! Thank you and happy holidays! xTieghan
Love all your recipes I’ve tried so far!! I substituted spinach for kale and Swiss cheese for the fontina cheese and it was delicious! I’ll definitely make this again.
Thank you Karen! I am so glad to hear that! xTieghan
My family loved this recipe and I loved how much it made! We are a family of 3 and we had enough for leftovers the next night even with an extra guest for dinner! It was delicious and super easy! I will make it again very soon!!
That is so great! I am so glad this turned out so well for you Patience! xTieghan
Is it 2 cans of crushed tomatoes that are 28 oz each or total?
HI! Yes, it is 2 cans of crushed tomatoes that are both 28 oz each. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I recently began following you on IG and this is the first recipe of yours that I’ve tried. So easy to make and totally delicious! Everyone loved it and has requested that I make more of your recipes. Coming from a foodie family like mine, this is the highest level of praise! Thanks, Tieghan!
Awh you are too kind! Thank you so much Deborah! xTieghan
So delicious! I couldn’t find chicken sausage, so I subbed sweet Italian pork sausage and it turned out great! Will plan to make this again ?
Yes! That is so great! I am so glad this turned out so well for you Berklee! xTieghan
Love this recipe! Are there tips on how to prepare it in advance? Is the recommendation to make the sauce ahead of time first and then an hour before serving, throw the pasta in to cook and then bake?
HI! You can fully assemble this, adding the cheese an all, then store in the fridge, then bake when ready. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response what a bit late! xTieghan
Made exactly as written and thought it was excellent. Also made the garlic herb butter wreath and it was also outstanding!
Thank you so much Sarah! xTieghan
So Delicious!!! Made this tonight for my husband and our friends and they loved it! So so good.
Thank you so much Melissa! xTieghan
This was delicious with Beyond Meat Hot Italian Sausage! Thank you and Merry Christmas!
Amazing! Thank you so much! xTieghan
I have made this twice with Vegetarian spicy breakfast sausage patties cut up and it adds a nice kick! I find I have to cook the pasta longer even to reach al dente but it is so good!
So happy to hear that! Thank you Deb! xTieghan
This is AMAZING. I used pork sausage since I couldn’t find chicken and substituted spinach for kale, but the taste was fantastic! Will definitely be making this again.
Thank you Annie! I am so glad you loved this recipe! xTieghan
This is the first recipe of yours I have made. It was delicious! My husband and sister loved it. I live in a rural area and could not find chicken Italian sausage so I used regular spicy Italian sausage. I could not find Fontina so I substituted aged Asiago cheese. Looking forward to trying more of your recipes.
I am so glad you loved this, especially as your first recipe of mine! Thank you so much Jonette! xTieghan
Is there any way to adapt this recipe to being a freezer meal? My wife and I are Snowbird and I like to leave freezer meals for my elderly father and for our college aged daughter. Thanks!
Hey Tom! You can easily freeze this after baking. JUst cover well, then thaw for a few hours on the counter before warming in the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you think I could make this ahead of time then put in to a baking dish and top with remaining ingredients and cheese and bake closer to dinner time? I’m.having family bday dinner and would love to prep as much ahead of time as possible.
Hi Kenna! Yes, of course! Prepping this ahead of time works wonderfully. You can even add the cheese to the top, then place in the fridge. Bring the dish to room temp before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello! This was amazing and so easy to make. I like to do lasagna for friends or family who have had a baby or need some extra help and usually I freeze it so they can eat it whenever. Could I do this with this recipe? And how? Thanks!!
HI Erin! This recipe works great to freeze! Prepare the dish through step 3, then transfer and freeze. Thaw and bake as directed. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
You always make me look good, Tieghan! I made this tonight and my husband said if he had two more hands he would give it four thumbs up! Rich, hearty, cheesy and a nice warm kick at the end. It was easy to shop for, make and clean up! Thank you for yet another amazingly beautiful and delicious meal!
Aw that is so amazing to hear! Thank you for continuing to make my recipes, Martie!! xTieghan
Made this tonight for my husband and boys and it was fantastic. My husband says he wants to eat this every night for the rest of his life and he’d be a happy man. A warm cozy pasta dish with layers of flavor. I especially loved the pesto added in. (I just used store bought pesto bc of time). This will now be one of my handful of go to pasta dishes.
Ok wow! That is so amazing to hear! Thank you for trying this Lindsay! xTieghan
This is delicious! But I found it to be too watery after using the two 28 oz canned tomatoes, vodka and 2 1/2 cups of water. Any suggestions for next time?
HI there! Try using only 2 cups of water. That should fix the issue for next time. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
We made this tonight. It is one of the best pasta dishes! Love how it’s all made in one pot but I did end up putting it in a baking dish for a better presentation. The flavor with the vodka is amazing so definitely recommend using vodka over chicken broth or water.
Thank you so much Jenny!! I am so glad this turned out so well for you! xTieghan
I have made this a few times always using Veggie sausage as the only change. This time I was hosting a friend who does not drink and used pomegranate juice instead of vodka. I was a bit nervous but boy, was it so good!
So happy to hear that! Thank you Deb! xTieghan
What pot do you use to make this a one-pot recipe?
Hi Meghan! I use a Staub 12 in skillet. I use another baking dish for staging in the photos! I hope you love this! xTieghan
Instead of spicy chicken sausage, could I use ground beef? Trying to use what is in my freezer! Thanks!
Hi Sarah,
Yes ground beef would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was amazing!! I had spinach so I subbed that instead of kale. My pasta took longer than the recommended 8-10 mins so I just kept adding water little by little to make sure it didn’t get too dried out. I would 100% make this again, adding more pesto because I feel like that flavor got lost a little.
I am SO glad this turned out so well for you!! Thank you Heather! xTieghan
Hi
What brand of spicy chicken sausage did you use in this recipe.
Hey Jackie
I got my spicy chicken sausage from Whole Foods! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So very good. The whole family loved it.
Amazing! Thank you Stephanie! xTieghan
Hi! I am hoping to make this for a friend who recently had a baby.. Could I freeze after step 2 so that all she has to do is heat in oven? Thanks!
Hey Alexis,
I would freeze after step 3! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Mine came out super runny. We’re you supposed to drain the tomatoes?
Hey Wendy,
So sorry your dish was runny. I do not drained the tomatoes because I used crushed tomatoes:) I am wondering if you adjusted the recipe at all? Please let me know how I can help! xTieghan
I am on the hunt for a delicious pasta bake for in-laws coming to town soon, and I think I found the one! I am needing to make it a day in advanced – will this recipe work for that / any adjustment tips for making it a day in advanced? Thank you so much! 🙂
Hey Gina,
I would just make up until the baking point, cover and keep in the fridge. When you are ready to serve remove from the fridge and bake as directed. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What a great combination of flavors! This is such a hearty and satisfying meal. I ended up buying ready made pesto for the first time ever and it wasn’t bad at all. (I got Filippo Berio.) I cook gluten free and the pasta fell apart just a bit so next time I’ll adjust the time. Be sure and use a large pot as this is a lot of food. So good!
Thank you so much Alja! I am really glad this recipe turned out so amazing for you! Which kind of GF pasta did you use? xTieghan
We loved this! I used medium Italian pork sausage and chicken broth, and sprinkled a little parmesan cheese on top. This will become a part of our regular rotation.
Thank you so much Trang! xTieghan
Wow! So yummy and SO easy. Great for a week night meal when you’re craving comfort food without a ton of cooking. Loved that it was all one pot and boiling the noodles in the sauce was so delicious. Looking forward to leftovers. This will be a staple in my kitchen!
Yes!! So happy this recipe turned out so well for you Natalie!! xTieghan
This is the best baked pasta recipe I’ve ever had! I’ve made it too many times to count! Thank you!!!
Thank you so much Perrye! xTieghan
Can you prepare it up the baking point then freeze or refrigerate and bake a few days later? Thx !
Hey Helen,
Yes, that is totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan!
Thanks for this awesome recipe! Since I’m making this recipe vegetarian, can I add chili flakes or something else to make the sauce spicy! Don’t want to miss out on the spice, since we love it. Thanks!
So easy to make with lots of flavor! I accidently added 2 teaspoons of rosemary and was a bit nervous….it was perfect. I did not use vodka, just broth, so possibly the extra rosemary gave it a bit more punch. Will make it again that way. Saved this to my recipe notes and will reommend to others. Keep those recipe’s coming. I’m 45 and love to cook. Been in a food rut recently and love all the new ideas. I honestly haven’t tried one of your recipes that I wouldn’t use again.
Hi Dianne! I am so happy to hear that you have been loving my recipes, thank you so much!! I hope you continue to enjoy them! xTieghan
This recipe was already going to be a winner in my book considering it can be done in one pot (my lodge dutch oven), but the flavors were really incredible! I was skeptical about the pesto, but the spiciness of those herbs really matched the heat from the italian sausage and made it different than your standard red sauce. I also thought I’d miss the cream you normally find in a vodka sauce, but it didn’t need it! I followed the recipe exactly with two minor changes: I used 1 lb of spicy pork sausage as that was all I could find, and I skipped out on the fontina cheese and just used some 1 cup of shredded parm I had. If you’re cooking for two like I was, please note that this makes an enormous amount of food!
I am really glad you enjoyed this recipe, Lauren! Thank you so much for trying this one! xTieghan
This meal was delicious! As others have said, it makes a LOT of food. I made the sausage, sauce and pasta in my 6-quart Staub cocotte and then transferred it to a baking dish and it all fit without any problem. I swapped the chicken sausage out for spicy pork sausage and it was just perfect for a snowy Colorado night. Looking forward to the leftovers tomorrow!
Thank you so much for trying this one, Meagan! I am really glad it turned out amazing for you! xTieghan
Can’t wait to make this! If I can’t find fontina cheese what do you suggest as a substitute?
Hey Susan,
Really any cheeses that you enjoy will work here! I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
I have made this several times and each time, it’s a success! The taste exceeds the simplicity of the recipe, my kind of cooking. Thank you for continuing to provide delicious recipes that please everyone!
Love that! Thank you so much for trying this one, Corrie! xTieghan
I plan on making this for Christmas Eve. Can you leave out the meat all together? Will the sauce be too watery?
Hey Gina,
No worries, you can omit the sausage:) I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Absolutely fantastic! My entire family devoured it, thanks for such a great recipe!
Thank you Kiki! xTieghan
This was so delish thanks!!
Thank you Mindie! xTieghan
So you add the 2 1/2 cups of water to the sauce and cook the pasta in that?
Hey Jenny,
Yes that is correct. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Ok. I cheated and used “real” Italian sausage, but this was the best pasta bake i have ever tried. Period.
Thank you so much Steve! I am so happy to hear that! xTieghan
This pasta is fantastic! I made it with gluten free rigatoni and it turned out great. The flavors are perfect—we all agreed it tastes like a dish in a restaurant. Boiling the pasta in the sauce was unique and worked really well! The starch from the pasta thickens the sauce nicely. It is messy though because there are a lot of sauce splatters while the pasta is cooking. Not ideal, but worth it! I did end up adding another cup of water to the sauce because the pasta was kind of absorbing a lot of the liquid. Maybe because it was GF. No matter—it came out perfect and my kids LOVED it. Will definitely be in our regular rotation! (Oh—I also used Swiss instead of Fontina because it’s what I had. Delish.)
I am really glad this still turned out so well for you, Doria! Thank you so much for trying this one! xTieghan
Another success! This was crazy easy and my family loved it. My grocery store did not carry ground chicken sausage so I used mild Italian ground turkey sausage instead. We also have a tree nut allergy in our house so I used a nut free pesto that was perfect. I cracked up because they were surprised to know I had “hidden” kale in the dish! Came together quickly and was perfect on a cold night!
Thank you so much Anderson! I am really glad this turned out so well for you! xTieghan
Cannot wait to make this recipe this week! Is it ok to omit the Kale??
Hey Courtney,
Yes totally fine to omit the kale. I hope you love the recipe! Happy Holidays! xTieghan
Loved this recipe tonight for dinner!
Thanks so much Debbie!
Can you fix this ahead of time and freeze it ? Of so, how do you recommend doing that and does the baking the change ?
Hey Jamie,
Yes, that would work, I would cover and freeze and then bake from frozen. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made this but used ground beef instead. It was a hit with my two little boys. Especially with my picky eater. And it was so easy to make. I’m looking for easy since I have a newborn and this was perfect. Thanks so much for sharing!
Hey Anna Maria,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xTieghan
Can you make this with tomato paste instead of canned crushed tomatoes?
Hey Lauren,
I would recommend using the crushed tomatoes for this recipe:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Easy and delicious meal! I made it in a cast iron Dutch oven, and it turned out great!
Hey Laura,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Made this tonight and it was 10/10!
Thanks so much Anna! xTieghan
Very easy recipe to follow – as are most of you recipes 😁 Very tasty only thing I would do next time is cut back on the tomato. It was a bit too saucy for my taste. Searching right now for the next recipe to try! Thank you
Hey Janet,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Hi! Can I make this ahead of time and bake when ready? How would you suggest doing so?
Thanks! Xo
Hi!! Can I make this recipe ahead of time?
Hey Nora,
Yes, I would make up until the point of baking, keep covered in the fridge, and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi There!
I am hoping to make this ahead of time and wanted to get suggestions on freezing it. Should I completely cook, cool, and freeze, or assemble, freeze, and then cook?
Thanks!
Hey Liz,
I would assemble up until baking, freeze, and then bake from frozen. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this with ground beef and spinach, it turned out well! Mine was pretty liquid-y but I think I chose the wrong baking pan. Overall would make again!
Hey Krista,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan