Ingredients for 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
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How to Make 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
