Baked Rigatoni with Sausage and Mushrooms

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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 bay leaves
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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.