Ingredients for Baked Rigaboney
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 2 (28 ounce) cans crushed tomatoes
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- salt and freshly ground black pepper, to taste
- 1 pound rigatoni pasta
- 1 pound sweet italian sausage, casings removed
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
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How to Make Baked Rigaboney
- Preheat oven to 350°F (175°C).
- In a large saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion; cook until onion is translucent, about 4 minutes.
- Stir in tomato paste and cook for 2 minutes.
- Add crushed tomatoes, sugar, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
- Simmer until slightly reduced, stirring occasionally, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions, about 9-10 minutes. Drain in a colander and rinse under cool water until cool; set aside.
- In a medium nonstick skillet, brown the sausage over medium heat, breaking it up with a wooden spoon. Cook until browned and cooked through, about 8 minutes. Drain grease and set aside.
- In a medium bowl, combine ricotta cheese with half of the shredded mozzarella cheese. Season with salt and pepper.
- Spread 1 cup of sauce in the bottom of the prepared 9x13 inch baking dish.
- Add half of the cooked rigatoni in an even layer.
- Spread 1/2 cup of sauce over the pasta.
- Spread the ricotta mixture evenly over the sauce. (Tip: Drop by tablespoons for even distribution, let set for a minute before spreading)
- Top with the cooked sausage.
- Spread another cup of sauce over the sausage.
- Add the remaining rigatoni and top with the remaining 1 1/2 cups of sauce.
- Sprinkle the remaining mozzarella cheese over the top.
- Place the baking dish on a baking sheet (to catch any spills) and bake for 35-40 minutes, or until bubbly and heated through.
- Let cool slightly before serving. Any remaining sauce can be served on the side.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
50g
Fat
97g
Carbs
21g
