Baked Rigatoni With Kalamata Olives Recette

Indulge in this delightful baked rigatoni recipe! A symphony of savory Italian sausage, juicy tomatoes, briny Kalamata olives, and fragrant basil, all baked to perfection in a creamy mozzarella and parmesan cheese sauce. This easy-to-follow recipe delivers a restaurant-quality dish without the fuss. Perfect for a weeknight dinner or a special occasion.

Préparation 20 min

Cuisson 70 min

Calories 930 kcal

Protéines 95g

Note Soyez le premier

199

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Rigatoni With Kalamata Olives

1 medium chopped onion
olive oil
1 pound hot Italian sausage
4 cloves minced garlic
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1/2 cup water
1 cup Kalamata olives (pitted and halved)
1/2 teaspoon dried basil, 1/4 cup chopped fresh basil
1 pound rigatoni pasta
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
Salt and pepper to taste

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Rigatoni With Kalamata Olives? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Baked Rigatoni With Kalamata Olives

Preheat oven to 375°F (190°C).
Cook 1 pound of rigatoni according to package directions until al dente. Drain and set aside.
In a large skillet, brown 1 pound Italian sausage, breaking it up with a spoon, until cooked through. Remove sausage from skillet and set aside, reserving 1 tablespoon of rendered fat.
Add 1 medium chopped onion to the skillet with reserved sausage fat and cook until softened, about 5 minutes.
Add 4 cloves minced garlic to the skillet and cook for 1 minute more.
Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1/2 cup water, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and salt and pepper to taste.
Bring to a simmer, then add 1 cup Kalamata olives (pitted and halved). Simmer for 15 minutes, or until the sauce has slightly thickened.
Stir in 1/4 cup chopped fresh basil.
In a large bowl, combine the cooked rigatoni and the tomato sauce.
Lightly grease a 9x13 inch baking dish.
Layer 1/3 of the pasta mixture in the prepared baking dish.
Top with 1/2 cup shredded mozzarella cheese.
Repeat layers twice more, ending with a layer of mozzarella.
Sprinkle 1/2 cup grated Parmesan cheese over the top.
Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 15-25 minutes, or until heated through and bubbly, and the cheese is golden brown.

Nutrition Information (Approximate per serving)

Sodium

101 g

Sugar

46g

Fat

101g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes European Italian Mediterranean

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Baked Rigatoni With Kalamata Olives ?

Baked Rigatoni With Kalamata Olives prend environ 90 minutes du début à la fin — environ 20 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Baked Rigatoni With Kalamata Olives ?

Baked Rigatoni With Kalamata Olives contient environ 930 calories par portion, avec environ 95 g de protéines, 25 g de glucides et 74 g de lipides.

De quels ingrédients ai-je besoin pour Baked Rigatoni With Kalamata Olives ?

Les principaux ingrédients de Baked Rigatoni With Kalamata Olives sont Onion, Olive Oil, Hot Italian Sausage, Garlic, Crushed Tomatoes, Tomato Sauce. Consultez la liste complète avec les quantités ci-dessus.