Sometimes you need a dinner that practically makes itself, and this sausage and rigatoni dump dinner is exactly that kind of lifesaver. The concept is beautifully simple: toss everything into one pot, let it all cook together, and end up with a hearty, flavorful pasta dish that tastes like you spent hours stirring and seasoning. Juicy Italian sausage, tender rigatoni pasta, rich tomato sauce, and melted cheese all mingle together to create pure comfort food magic. The sausage releases its savory oils into the sauce, the pasta absorbs all those wonderful flavors, and the cheese melts into everything creating creamy pockets of deliciousness. This is the kind of meal that brings the whole family to the table with smiles on their faces. Whether you’re dealing with a hectic weeknight, feeding hungry teenagers, or just want something delicious without the cleanup nightmare, this dump dinner delivers every single time.
Serving Quantity: Serves 6 to 8 people
Cooking Time: 45 minutes (including 10 minutes prep time and 35 minutes cooking time)
1. Ingredients
- One pound Italian sausage (mild or spicy), casings removed
- One pound rigatoni pasta, uncooked
- One jar marinara sauce (24 ounces)
- One can diced tomatoes with juice (14.5 ounces)
- Three cups chicken or vegetable broth
- One cup water
- One medium onion, diced
- Four cloves garlic, minced
- Two cups shredded mozzarella cheese
- Half cup grated Parmesan cheese
- Two teaspoons Italian seasoning
- One teaspoon dried basil
- Half teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
2. Brown the Sausage
Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon or spatula into small crumbles. Cook for 5 to 7 minutes, stirring occasionally, until the sausage is browned and cooked through. The sausage should have nice caramelized bits and release some of its flavorful fat into the pot. If you’re using particularly fatty sausage and there’s excessive grease, you can drain off some of it, but leave a few tablespoons in the pot for flavor.
3. Add the Aromatics
Toss the diced onion into the pot with the browned sausage. Cook for about 3 minutes, stirring frequently, until the onion becomes soft and translucent. The onion will pick up all those tasty brown bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. The combination of sausage, onion, and garlic creates an aromatic base that flavors everything else in the dish.
4. Dump in the Pasta
Now comes the easy part. Pour the entire pound of uncooked rigatoni pasta directly into the pot. Don’t bother cooking it separately or boiling water first. The pasta will cook perfectly right in the sauce, absorbing all the flavors as it softens. Stir the pasta around so it’s evenly distributed among the sausage and onions. The ridges on rigatoni are perfect for catching and holding onto the sauce.
5. Add All the Liquids
Pour the entire jar of marinara sauce over the pasta. Then add the can of diced tomatoes with all their juice. Follow with the chicken or vegetable broth and the cup of water. Stir everything together thoroughly, making sure the pasta is mostly submerged in the liquid. The liquid might seem like a lot, but the pasta will absorb most of it as it cooks. Use your spoon to press down any pasta pieces that are sticking up above the liquid.
6. Season Everything
Sprinkle in the Italian seasoning, dried basil, and red pepper flakes if you’re using them. Add a generous pinch of salt and several grinds of black pepper. Stir all the seasonings into the mixture so they’re evenly distributed. Remember that the pasta will absorb a lot of the seasoning as it cooks, so don’t be shy with the flavors. You can always taste and adjust at the end, but it’s harder to add seasoning once everything is cooked.
7. Bring to a Boil and Simmer
Increase the heat to high and bring the entire mixture to a rolling boil. This should take about 5 minutes. Once it’s boiling, reduce the heat to medium-low so the pot maintains a gentle simmer. Give everything a good stir to prevent the pasta from sticking to the bottom. Cover the pot with a lid, leaving it slightly cracked so steam can escape. This prevents the pot from boiling over while still keeping enough moisture inside.
8. Cook the Pasta
Let everything simmer together for 20 to 25 minutes, stirring every 5 minutes or so. Each time you stir, make sure to scrape the bottom of the pot to prevent sticking and ensure even cooking. The pasta should become tender and the sauce should thicken considerably as the pasta absorbs the liquid. If the mixture starts looking too dry before the pasta is tender, add a bit more broth or water, about a quarter cup at a time. If it looks too soupy when the pasta is done, remove the lid and let it simmer for a few extra minutes to reduce.
9. Add the Cheese
Once the pasta is tender and cooked through, turn off the heat. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta. Put the lid back on the pot and let it sit for about 3 minutes. The residual heat will melt the cheese beautifully. Then remove the lid and stir the melted cheese throughout the pasta, creating creamy, cheesy goodness in every bite. The cheese should form long, gooey strings as you stir.
10. Rest and Serve
Let the dish rest for about 5 minutes before serving. This allows the sauce to thicken up even more and makes it easier to serve without it being too runny. The pasta will continue absorbing liquid during this resting time. Taste and add more salt and pepper if needed. Ladle generous portions into bowls and garnish with fresh chopped basil or parsley and an extra sprinkle of Parmesan cheese. Serve with garlic bread and a simple salad for a complete meal.
11. Nutrition Information Per Serving
- Calories: 545
- Total fat: 22 grams
- Saturated fat: 9 grams
- Cholesterol: 60 milligrams
- Sodium: 1,150 milligrams
- Total carbohydrates: 58 grams
- Dietary fiber: 4 grams
- Sugars: 8 grams
- Protein: 28 grams
12. Helpful Tips for Perfect Sausage and Rigatoni Dump Dinner
- Use good quality Italian sausage for the best flavor, as it’s the star ingredient that flavors everything else.
- Don’t substitute a different pasta shape without adjusting liquid, as different shapes absorb different amounts of moisture.
- Stir the pot every 5 minutes while cooking to prevent the pasta from sticking to the bottom and ensure even cooking.
- If you prefer a creamier dish, stir in half a cup of heavy cream along with the cheese at the end.
- Add some vegetables like bell peppers, mushrooms, or zucchini with the onions for extra nutrition and flavor.
- Use turkey sausage instead of pork for a leaner version that still delivers great taste.
- Make this ahead and refrigerate it, then reheat with a splash of broth or water to loosen the sauce.
- Freeze leftovers in individual portions for easy lunches, reheating in the microwave with a damp paper towel on top.
- Use a mix of mozzarella and provolone cheese for a different flavor profile with more depth.
- Top individual servings with fresh ricotta cheese for an extra creamy, restaurant-style presentation.
