Baked Rigatoni With Kalamata Olives Recipe

Ingredients for Baked Rigatoni With Kalamata Olives

• Onion
• Olive Oil
• Hot Italian Sausage
• 4 cloves minced garlic
• Crushed Tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• Kalamata Olive
• 1/4 cup chopped fresh basil + 1/2 teaspoon dried basil
• Rigatoni Pasta
• Mozzarella Cheese
• Parmesan Cheese

How to Make Baked Rigatoni With Kalamata Olives

1. Preheat oven to 375°F (190°C).
2. Cook 1 pound of rigatoni according to package directions until al dente. Drain and set aside.
3. 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.
4. Add 1 medium chopped onion to the skillet with reserved sausage fat and cook until softened, about 5 minutes.
5. Add 4 cloves minced garlic to the skillet and cook for 1 minute more.
6. 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.
7. Bring to a simmer, then add 1 cup Kalamata olives (pitted and halved). Simmer for 15 minutes, or until the sauce has slightly thickened.
8. Stir in 1/4 cup chopped fresh basil.
9. In a large bowl, combine the cooked rigatoni and the tomato sauce.
10. Lightly grease a 9x13 inch baking dish.
11. Layer 1/3 of the pasta mixture in the prepared baking dish.
12. Top with 1/2 cup shredded mozzarella cheese.
13. Repeat layers twice more, ending with a layer of mozzarella.
14. Sprinkle 1/2 cup grated Parmesan cheese over the top.
15. Cover with foil and bake for 30 minutes.
16. Remove foil and bake for an additional 15-25 minutes, or until heated through and bubbly, and the cheese is golden brown.