Ingredients for Baked Rigatoni Sausage Tuscan Style
- 1 1/2 lbs Italian sausage
- 2 (14 1/2 ounce) cans crushed tomatoes
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 lb rigatoni pasta
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Romano cheese
- 2 tablespoons fresh chopped parsley
- 1 tablespoon butter
- cooking spray or olive oil
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How to Make Baked Rigatoni Sausage Tuscan Style
- Preheat oven to 350°F (175°C).
- In a large Dutch oven or oven-safe pot over medium-high heat, brown the Italian sausage, breaking it up with a spoon, until no longer pink. Drain off any excess grease.
- Add the minced garlic to the sausage and cook for another minute until fragrant.
- Stir in the crushed tomatoes, cannellini beans, and Italian seasoning. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
- While the sauce simmers, cook the rigatoni according to package directions until al dente. Drain and toss with 1 tablespoon of butter.
- Add the cooked pasta to the meat sauce and stir gently to coat evenly.
- Lightly grease a 13x9x2-inch baking dish with cooking spray or olive oil.
- Pour half of the pasta mixture into the prepared baking dish.
- Sprinkle half of the shredded mozzarella cheese evenly over the pasta.
- Repeat layers with the remaining pasta mixture and mozzarella cheese.
- Sprinkle the grated Romano cheese over the top layer.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the foil during the last 5 minutes of baking to allow the top to brown slightly.
- Garnish with fresh chopped parsley before serving. Serve immediately with crusty garlic bread and a side salad.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
37g
Fat
78g
Carbs
24g
