I’m sharing one of my go-to crowd-pleasers: Ricotta Sausage Pasta Al Forno. Silky ricotta mixed into a bright tomato sauce, tender al dente pasta coated with savory sausage, melted mozzarella on top, and a crunchy garlic panko finish — it’s comforting, impressive, and always a hit.
This Ricotta Sausage Pasta Al Forno is a recipe you’ll want to make again and again. It’s perfect for gatherings, easy to assemble ahead of time, and travels well for potlucks or BBQs. I often make extra because the leftovers are even better the next day.
Why You’ll Love Ricotta Sausage Pasta Al Forno
- Great for entertaining: Make it ahead and reheat or transport easily.
- Flexible: Swap sausages or cheeses to suit your taste.
- Reliable crowd-pleaser: It consistently gets rave reviews from guests.
Ingredients for Ricotta Sausage Pasta Al Forno
Sauce + Pasta
- Olive oil
- ½ yellow onion, small dice
- 4 cloves garlic, minced (plus 1 clove grated for the panko)
- Red pepper flakes or Calabrian chili, to taste
- 28 oz can crushed San Marzano tomatoes (or blend whole tomatoes)
- 1 tbsp sugar
- Fresh basil
- Optional: 1 lb hot Italian sausage, removed from casings and crumbled (use half hot, half sweet if desired)
- 1 box rigatoni (or penne/ziti)
- 1 cup grated mozzarella
- ½ cup grated Parmigiano
Ricotta Mixture
- 1 cup whole milk ricotta
- ½ cup grated Parmigiano
- ¼ cup whole milk
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ cup fresh parsley, chopped
- Zest of 1 lemon
Panko Topping
- 2 tbsp butter
- 1 clove garlic, grated
- ½ cup panko breadcrumbs
- 1 tbsp parsley, chopped
- Pinch of salt
How to Make Ricotta Sausage Pasta Al Forno
- Cook the sausage: Heat 1 tbsp olive oil in a large pot over medium heat. Add the crumbled sausage and cook, stirring, until browned, about 7 minutes. Remove with a slotted spoon and set aside.
- Make the sauce: In the same pot, add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant. Add the diced onion with a pinch of salt and cook until softened, about 5 minutes. Stir in crushed tomatoes, sugar, and a few torn basil leaves. Simmer, covered, for 30 minutes, stirring occasionally. Taste and adjust seasoning.
- Prepare the ricotta mix: In a bowl, combine ricotta, Parmigiano, milk, garlic powder, salt, pepper, chopped parsley, and lemon zest until smooth.
- Cook the pasta: Boil the rigatoni in well-salted water, cooking about 3 minutes less than package directions so it stays firm when baked.
- Combine: Stir the cooked sausage and the ricotta mixture into the simmering tomato sauce. Toss the sauce with the drained pasta until evenly coated.
- Layer in a baking dish: Transfer half the pasta to a large baking dish, sprinkle with half the mozzarella and Parmigiano, then add the remaining pasta and top with the remaining cheeses. Cover tightly with foil.
- Bake: Bake in a 375°F (190°C) oven for 15 minutes, until the cheese is melted.
- Make the panko: While the pasta bakes, melt butter in a skillet over medium heat. Add the grated garlic and cook 30 seconds, then add panko and stir until golden brown, about 4–5 minutes. Remove from heat and stir in parsley and a pinch of salt.
- Finish: Remove the foil, sprinkle the panko topping over the pasta, and place under a high broil for 3–5 minutes to crisp the top. Watch closely so it doesn’t burn.
Serve hot and enjoy.
Tips for Perfect Ricotta Sausage Pasta Al Forno
- Assemble ahead: You can build the dish, cover, and refrigerate; add the panko and broil just before serving.
- Freeze-friendly: This bakes well from frozen — thaw overnight or bake covered from frozen and add the panko near the end.
- Customize: Substitute ground beef, turkey, or mushrooms for sausage, or omit the meat for a vegetarian version.
FAQ
Can I make this without sausage?
Yes. The ricotta and tomato sauce are flavorful on their own. Add roasted vegetables or mushrooms for a satisfying vegetarian option.
What’s the best pasta for this dish?
Rigatoni is ideal because its ridges capture the sauce, but penne or ziti work equally well.
5 from 4 votes
Ricotta Sausage Pasta Al Forno
Creamy ricotta, bright tomato sauce, and melty mozzarella combine with sausage for a simple, delicious baked pasta that’s perfect for feeding a crowd.
Servings: 6
Prep Time: 25
Cook Time: 35
Ingredients
Sauce + Pasta
- Olive oil
- 1/2 Yellow onion, small dice
- 4 cloves Garlic, minced
- Red pepper flakes or Calabrian chili, to taste
- 28 oz Crushed San Marzano tomatoes
- 1 tbsp Sugar
- Fresh basil
- 1 lb Italian sausage, crumbled (optional)
- 1 box Rigatoni
- 1 cup Grated mozzarella
- 1/2 cup Grated Parmigiano
Ricotta Mix
- 1 cup Whole milk ricotta
- 1/2 cup Grated Parmigiano
- 1/4 cup Whole milk
- 1 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh parsley, chopped
- 1 unit Lemon, zested
Panko Topping
- 2 tbsp Butter
- 1 clove Garlic, grated
- 1/2 cup Panko breadcrumbs
- 1 tbsp Parsley, chopped
- Pinch of salt
Instructions
-
Heat 1 tbsp olive oil in a large pot over medium heat. Add crumbled sausage and cook, stirring, until golden brown, about 7 minutes. Remove and set aside.
-
In the same pot, sauté minced garlic and chili for 1 minute. Add diced onion and a pinch of salt; cook until softened, about 5 minutes. Stir in crushed tomatoes, sugar, and basil. Cover and simmer for 30 minutes, stirring occasionally. Adjust salt and pepper to taste.
-
Mix ricotta, Parmigiano, milk, garlic powder, salt, pepper, parsley, and lemon zest until combined.
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Cook pasta in salted boiling water, about 3 minutes less than package directions for al dente. Drain.
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Stir the sausage and ricotta mixture into the tomato sauce, then toss with the cooked pasta to coat evenly.
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Place half the pasta in a baking dish, top with half the mozzarella and Parmigiano, then add the remaining pasta and cheeses. Cover with foil.
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Bake at 375°F (190°C) for 15 minutes, until the cheese melts.
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Make the panko: melt butter in a skillet, add grated garlic for 30 seconds, then add panko and toast, stirring, until golden, about 4–5 minutes. Remove from heat and stir in parsley and a pinch of salt.
-
Remove foil, sprinkle panko over the pasta, and broil on high for 3–5 minutes to crisp the top. Watch closely.
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Serve hot and enjoy.
Nutrition
Calories: 820kcal, Carbohydrates: 76g, Protein: 36g
Nutrition information is an approximation.
Try Ricotta Sausage Pasta Al Forno Today!
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