Rigatoni Margherita

5 from 1 vote

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Rigatoni Margherita is an easy Italian recipe that features the classic summer flavors of a Margherita pizza.

A pan of pasta with tomaoto sauce.

We combined the likes of fresh sweet basil and fresh tomatoes, threw in some baked mozzarella cheese and pasta, and then baked it to a summer and savory perfection.

a casserole of pasta and cheese
©Platter Talk

Rigatoni Margherita

This Rigatoni Margherita came about in the wake of a visit to our favorite farmer’s market. I came across a stand of tomatoes that were too beautiful to walk away from. Instead, I found myself asking for 5 lbs of these juicy reds. Not having any specific use in mind for them, I remembered that certain things in life don’t need too much thought and this was clearly one of those decisions.

A close up of a baked pasta dish.

Sticking to our simple is usually the best motto; I put a basic ragu together using my windfall from the farmer’s market, along with a few other flavorful ingredients. In the midst of it all, we added a big dose of summer, fresh mozzarella cheese, and fresh chopped basil.  We are calling this Rigatoni Margherita. You’re going to call it delicious. Don’t get caught up in semantics, though. The two terms are interchangeable.

a plate of noodles and broccholi



Rigatoni Margherita

5 from 1 vote
A Platter Talk Exclusive
Cook: 50 minutes
Total: 50 minutes
Yield: 6 servings


  • 2 tablespoons olive oil
  • 1 lb. sweet Italian sausage
  • 2 cloves garlic
  • 1 small onion, coarsely diced
  • 1 cup red wine
  • 2 1/2 lbs fresh tomatoes, washed and quartered
  • 2 teaspoons salt
  • 1 cup fresh basil leaves, chopped.
  • 8 oz. fresh mozzarella cheese, sliced in 1/2" x 1" pieces
  • 1 lb rigatoni pasta


  • Using large skillet, heat olive oil over medium high setting and add sausage. Stir to brown.
  • Reduce heat, add onion and garlic and sauté until onions are soft and translucent.
  • Add wine to deglaze pan, stirring up brown bits, until skillet is clean.
  • Continue to cook until wine is reduced by 1/2.
  • Stir in tomatoes and salt, and bring to simmer.
  • Stir in 1/2 of basil, reserve the other half.
  • Reduce heat to low, cover skillet and allow to cook for 1 to several hours.
  • Prepare rigatoni to note quite al dente. Drain.
  • In large mixing bowl, combine ragu with pasta, stir to thoroughly combine.
  • Apply non-stick spray to 9 x 9 baking dish.
  • Place 1/3 of mixture into baking dish, evenly distribute 1/3 of basil and cheese evenly over layer.
  • Repeat two more times.
  • Bake at 375 degrees F for 50 minutes.
  • Garnish with additional basil and Parmesan cheese if desired.


Calories: 774kcal, Carbohydrates: 68g, Protein: 31g, Fat: 38g, Saturated Fat: 14g, Cholesterol: 87mg, Sodium: 1582mg, Potassium: 926mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2041IU, Vitamin C: 30mg, Calcium: 256mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 5 stars
    That pictures looks like the perfect bite! What a delicious pasta recipe – thank you for visiting us at @TryaBiteTuesday! Pinned & shared – have agreat week and I hope to see you back next week!

  2. This looks delicious. I’ve been in the mood for some baked pasta, and I think I’ve found the answer to my cravings here. Nice blog, guys!

  3. I can’t get caught up in semantics because I’m currently a bit busy drooling over my keyboard!! Carb me up, Dan…this rigatoni looks so delicious! Simple is always the way to go <3

  4. This is my kind of meal! Hearty, comforting, cheesy and oh so delicious! Pinning for later. Take care, Catherine