Name: Easy Baked Sausage Lasagna Casserole Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 10 oz rigatoni; 1 lb Italian sausage; 1 onion diced; 3 cloves garlic minced; 2 tsp Italian seasoning; ½ tsp freshly ground black pepper; ¾ tsp kosher salt; 24 oz pasta sauce; 2 large eggs whisked; 1 cup ricotta; ¼ tsp kosher salt; ⅓ cup chopped fresh parsley; ½ cup grated Parmesan cheese; 4 cups shredded mozzarella cheese

There’s something so comforting about layers of cheese and sausage baked to bubbling perfection. This Easy Baked Sausage Lasagna Casserole Recipe is the answer when you want all the flavors of lasagna without fussing with noodles and multiple steps. Trust me, it’s a game changer for busy weeknights or casual gatherings.

The image shows a baked pasta dish in a black baking dish with one handle visible. The pasta is rigatoni, cooked and mixed with a red sauce that seeps through the layers. The top layer is thickly covered with melted cheese that is golden and slightly browned in some spots, giving it a bubbly texture. Some green herb bits are visible mixed in the cheese and sauce, adding small pops of color. A white plate with a portion of the baked pasta is partly visible in the top left corner. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Baked Sausage Lasagna Casserole Recipe
Top Tip
How to Serve Easy Baked Sausage Lasagna Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Baked Sausage Lasagna Casserole Recipe

Why You'll Love This Recipe

This casserole hits all the right notes—rich sausage, creamy ricotta, tangy tomato sauce, and ooey-gooey cheese—all baked together in a way that’s much simpler than traditional lasagna. I love how effortless it feels but the flavors scream homemade comfort.

Simple layering: No noodling or rolling out sheets—just cooked rigatoni tossed with sauce and cheese dollops create that lasagna magic.
Flavor-packed sausage: Italian sausage brings a juicy, savory depth that elevates this casserole beyond everyday pasta bakes.
Customizable cheesy goodness: You get pockets of ricotta and a golden mozzarella top that make every bite indulgent.
Perfect for busy nights: Prep in about 15 minutes, pop it in the oven, and relax while the oven does the work.

A close-up image of a baked pasta dish in a black baking pan with three visible layers. The bottom layer is made of rigatoni pasta, showing a light orange color with some sauce coating the pasta. Above that is a mixture of cheese and herbs, creamy white with green specks. The top layer is melted cheese with browned spots, golden yellow with scattered darker brown areas. A silver large spoon is scooping some pasta from the bottom left corner, revealing the layers inside. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here serves a tasty purpose, combining classic Italian flavors with a quick assembly method. Grab quality Italian sausage and fresh cheeses for the best results—you'll taste the difference.

Flat lay of a handful of uncooked rigatoni pasta, a small mound of raw Italian sausage, a diced yellow onion, three peeled garlic cloves, a small white bowl of mixed Italian seasoning, another small white bowl with freshly ground black pepper, a small white bowl of kosher salt, a small white bowl filled with red pasta sauce, two whole uncracked brown eggs, a small heap of creamy white ricotta cheese, a small bunch of freshly chopped green parsley, a small pile of grated pale yellow Parmesan cheese, and a small mound of shredded white mozzarella cheese, all arranged in a balanced symmetrical layout on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni: The ridges and tube shape hold onto sauce and cheese beautifully, making every bite saucy and satisfying.
Italian sausage: Adds rich, herbaceous flavor—opt for sweet or spicy based on your preference.
Onion and garlic: Essential aromatics that build a deep savory base in the sauce.
Italian seasoning: Classic blend of herbs tying the flavors together effortlessly.
Black pepper and kosher salt: Seasoning peppered just right enhances the overall taste without overpowering.
Pasta sauce: Opt for a good-quality jar or homemade sauce packed with tomatoes and herbs for an authentic feel.
Eggs: They bind the ricotta mixture, helping it hold shape during baking.
Ricotta: Creamy and fresh, it offers a cool, mellow layer that contrasts the savory sausage.
Fresh parsley: Brightens the ricotta mix with a touch of freshness.
Parmesan cheese: Sharp and nutty, freshly grated Parmesan brings that quintessential Italian flair.
Mozzarella cheese: Provides the melt and gooey top we all crave.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always enjoy tweaking this Easy Baked Sausage Lasagna Casserole Recipe depending on what’s in my fridge or to suit my guests’ tastes. Feel free to swap in your favorite sausage or boost the herbs for extra zing—you can make it truly yours.

Variation: I once tried using spicy chorizo instead of Italian sausage, and wow—the dish took on a smoky, vibrant twist that everyone loved.
Vegetarian option: Swap sausage for sautéed mushrooms and eggplant for a hearty, meat-free version.
Cheese swap: Mix in some fontina or provolone for a different melty cheese profile.
Gluten-free: Use gluten-free pasta rigatoni or penne and check your pasta sauce label to keep it GF.

Step-by-Step: How I Make Easy Baked Sausage Lasagna Casserole Recipe

Step 1: Getting the Pasta Perfect

Start by boiling your rigatoni in salted water just until it hits al dente—meaning there’s a tiny bit of bite left. I always taste a piece early, so my pasta isn’t mushy after baking. Drain it and set aside, but don’t rinse—those starches help sauce cling better later.

Step 2: Flavorful Sausage Sauce Base

Brown the Italian sausage in a large saucepan, breaking it into small crumbles with a wooden spoon. Once browned, toss in diced onion, minced garlic, Italian seasoning, black pepper, and salt. Cook until the onion softens, about 4 to 6 minutes—you’ll know it’s ready when it smells sweet and fragrant.

Pour in the pasta sauce and let everything simmer gently for 5 minutes. This step melds the flavors together so your sauce tastes homemade and rich.

Step 3: Mixing the Ricotta Magic

In a bowl, whisk eggs lightly, then add ricotta, kosher salt, chopped fresh parsley, Parmesan, and 1 cup of shredded mozzarella. Stir gently until combined. This mixture adds creamy pockets of delight throughout the casserole—don’t worry about spreading it perfectly, dolloping it in several spots works best.

Step 4: Assembly and Baking

Toss the cooked rigatoni with the sausage sauce in a large bowl, then pour it all into a greased 9x13 inch baking dish. Drop the ricotta mixture in 6 dollops evenly spaced over the pasta—then stir a little bit each dollop in just to create random pockets.

Sprinkle the remaining mozzarella evenly on top and pop the dish into your preheated 350°F oven. Bake for 35 to 45 minutes until the casserole bubbles and the cheese melts beautifully. If you want a golden, bubbly top, crank the broiler for 1-2 minutes at the end—just watch it carefully so it doesn’t burn.

Top Tip

Having made this casserole countless times, I’ve learned a few tricks that really help the dish shine. Whether you’re a beginner or a seasoned cook, these tips will boost your confidence and your results.

Don't overcook pasta: Take it off the heat while still firm because it will finish cooking in the oven without getting mushy.
Use fresh grated cheese: Pre-shredded cheese often contains additives that affect melting and flavor quality.
Don’t stress the ricotta layer: Randomly dolloping ricotta creates delightful creamy bursts instead of a uniform layer, which actually tastes better.
Broil for finishing touch: Turning on the broiler at the end gives you that irresistible golden cheese crust—just keep an eye on it so it doesn’t burn.

How to Serve Easy Baked Sausage Lasagna Casserole Recipe

Garnishes

I love sprinkling fresh basil or extra chopped parsley on top just before serving—it adds a pop of color and freshness that cuts through the richness. A pinch of red pepper flakes’s also great if you like a little kick.

Side Dishes

Simple green salads with vinaigrette, roasted vegetables, or garlic bread always pair beautifully. My go-to is a crisp Caesar salad—the creamy dressing and crunchy croutons are the perfect counterbalance.

Creative Ways to Present

For special occasions, I’ve served this casserole family-style in rustic cast-iron skillets, garnished with edible flowers and fresh herbs for a festive look. It’s always a crowd pleaser and looks as impressive as it tastes.

Make Ahead and Storage

Storing Leftovers

I typically cover leftovers tightly with foil or plastic wrap and refrigerate. The casserole holds up well for 3-4 days and reheats perfectly in the oven or microwave without losing texture.

Freezing

This recipe freezes beautifully. I assemble the casserole in a freezer-safe dish, cover tightly, and freeze before baking. When ready, I just thaw overnight in the fridge and bake as usual—ideal for prepping meals ahead.

Reheating

For the best texture, reheat leftovers in a 350°F oven covered with foil to prevent drying. Microwave is fine for quick reheating but can make cheese rubbery.

Frequently Asked Questions:

Can I make this Easy Baked Sausage Lasagna Casserole Recipe ahead of time?

Absolutely! You can assemble the casserole a day ahead, keep it refrigerated, and bake it fresh when you’re ready. This actually deepens the flavors.

What type of sausage should I use?

Traditional Italian sausage works best, but feel free to experiment with sweet or spicy varieties depending on your heat preference. Remove casings if you want crumblier meat.

Can I substitute the rigatoni with other pasta types?

Yes! Penne, ziti, or even cavatappi work well because they hold sauce similarly. Avoid very thin pasta—they might get too soft after baking.

How do I prevent the casserole from drying out?

Covering the baking dish with foil during the first part of baking helps keep moisture in. Also, make sure your sauce isn’t too thin—using a thicker tomato sauce or simmering longer helps.

Final Thoughts

This Easy Baked Sausage Lasagna Casserole Recipe really feels like a hug in food form. It's one of those dishes I turn to when I want to impress with minimal effort but maximum comfort. The gooey cheese, meaty sauce, and simple prep combine all the best of a classic Italian meal—and I’m sure you’ll love it as much as I do.