My Cook: Sausage and Rigatoni Bake

Sausage, pasta, cheese, and marinara sauce. That’s all you need to know about this quick and easy recipe that’s sure to become a firm favorite. Italian sausage, a good marinara sauce, and rigatoni pasta are a team that’s hard to beat. Adding a little spinach boosts the flavor (and is a great way to hide a serving of veggies). Top it all off with a health dose of hot and bubbly mozzarella cheese and this dinner will be eaten faster than it takes to put it all together.

My Cook: Sausage and Rigatoni Bake


  • 2 links sweet italian sausage (about 8-10 oz), vacuum sealed
  • 4 oz rigatoni pasta
  • 1 cup frozen spinach
  • 1 cup marinara sauce
  • ½ cup shredded mozzarella cheese
  • Fresh basil for garnish


Load the sausage, spinach, and rigatoni into your Suvie. Enter the My Cook settings and cook.

My Cook Settings

Protein: 155˚F, 45 min

Veg: 5 min

Starch: 15 min

After the cook remove the sausage from the pan and pat dry. Remove the sausage from the vacuum seal pouch and cut into thin rounds.


Drain the spinach in a fine mesh strainer and gently press to remove excess liquid.


Divide the pasta, spinach, sausage, and marinara sauce between the two pans. Season with salt and pepper to taste and stir to combine.


Top with the mozzarella cheese and broil for 5-7 minutes until the cheese is browned and bubbling. *To avoid overcooking: do not leave pasta unattended during this step!*


Serve immediately and garnish with fresh basil. Bon appetit!


Wine Pairing

For this Italian-inspired dish you can’t go wrong with a good Italian wine. We recommend pairing this pasta bake with a glass of Sangiovese. This Tuscan varietal is the perfect compliment to tomato-based dishes and will really bring out the flavors of this meal.

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