Baked Rigatoni Casserole for a Crowd

Begin by heating a generous amount of oil in a substantial saucepan over an intermediate heat setting. Introduce the onion into the pan and cook until it becomes soft and translucent, taking approximately 3 to 4 minutes. Next, add the sausage; utilize a spoon to break up any clumps and cook until it reaches a lightly browned and crumbly state, which should take around 6 to 8 minutes. Discard the excess grease that accumulates at the bottom of the pan.

Introduce the undrained tomatoes, water, basil, oregano, and parsley into the pan; bring the mixture to a boil over an intermediate heat setting. Reduce the heat to a lower setting and cook, partially covered, for 25 minutes.

While the sauce is cooking, preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).

In a separate pot, bring a large quantity of lightly salted water to a boil. Cook the rigatoni in the boiling water, stirring occasionally until it reaches a tender yet firm texture, which should take 10 to 12 minutes. Drain the pasta under cool running water and transfer it to a large bowl, setting it aside for now.

Uncover the sauce and increase the heat to an intermediate setting. Cook, stirring occasionally, until the sauce thickens, taking around 6 to 8 minutes. Remove from heat.

Add approximately two-thirds of the sauce to the pasta; toss to combine. Stir in 1 cup of mozzarella cheese and 2/3 cup of Parmesan cheese. Transfer the pasta mixture to a 9x13-inch baking dish, pour the remaining sauce over the top, and cover with aluminum foil.

Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake until lightly browned, taking about 10 minutes longer.

At this point, you can remove the dish from the oven and let it cool for a few minutes before serving.