Ingredients for Baked Rigatoni And Sausage
- 1 (16 ounce) package rigatoni pasta
- 1 1/2 lbs sweet Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 15 oz ricotta cheese
- 3 cups spaghetti sauce, divided
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese, divided
- 1 tablespoon olive oil
- Salt and pepper, to taste
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How to Make Baked Rigatoni And Sausage
- Preheat oven to 400°F (200°C).
- Cook rigatoni according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned on all sides. Remove sausage from skillet and set aside.
- Slice the cooked sausage into thin pieces.
- Return the sliced sausage to the skillet. Add the chopped onion and minced garlic. Cook until the onion is softened and translucent, about 5 minutes.
- Stir in the cooked rigatoni and ricotta cheese. Season with salt and pepper to taste. Mix well to combine.
- Pour 1 cup of spaghetti sauce into the bottom of a 3-quart greased casserole dish.
- Spread one-third of the pasta mixture over the sauce.
- Top with 1 cup of spaghetti sauce, ¾ cup mozzarella cheese, and 1 tablespoon parmesan cheese.
- Repeat layers: pasta mixture, 1 cup sauce, ¾ cup mozzarella cheese, and 1 tablespoon parmesan cheese.
- Top with remaining 1 tablespoon parmesan cheese.
- Cover the casserole dish and bake for 20-30 minutes, or until heated through and bubbly.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
219 g
Sugar
264g
Fat
197g
Carbs
70g
