Ingredients for Baked Rigatoni With Sausage
- 1 (16 ounce) package rigatoni pasta
- 1 pound fresh broccoli florets
- 1 pound hot Italian sausage, casings removed
- 1 medium onion, chopped
- 1 (24 ounce) jar marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- salt and pepper to taste
- ½ cup reserved pasta water
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How to Make Baked Rigatoni With Sausage
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions. Add broccoli florets during the last 2 minutes of cooking. Drain well, reserving about ½ cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage and onion; cook, breaking up the sausage with a spoon, until browned and onion is tender (about 8-10 minutes). Drain off any excess grease.
- Stir in marinara sauce and bring to a simmer. Season with salt and pepper to taste.
- In a large bowl, combine the cooked pasta, broccoli, and meat sauce. Stir in mozzarella and Parmesan cheese. Add a little reserved pasta water if needed to loosen the sauce.
- Transfer the pasta mixture to a lightly greased 3-quart rectangular casserole dish.
- Bake, covered, for 20-25 minutes, or until heated through and bubbly. If desired, broil for the last 1-2 minutes to brown the cheese slightly.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
69g
Fat
59g
Carbs
22g
