Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Recipe Summary

1 hr 15 mins
1 hr 25 mins
10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.

  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.

  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.

  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.

  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Cook's Note:

Use store-bought or homemade spaghetti sauce. If dish seems too dry, add an additional 1/2 cup spaghetti sauce.

Nutrition Facts

673 calories; protein 39.9g; carbohydrates 56.5g; fat 31.6g; cholesterol 133.4mg; sodium 1953.3mg. Full Nutrition