American · Dinner
Baked Rigatoni with Italian Sausage
Baked rigatoni layered with browned Italian pork sausage in a garlic and herb tomato sauce, bound with ricotta and topped with melted mozzarella and parmesan. The pasta is tossed with the meat sauce, spooned into a dish, and baked until the cheese browns and the edges bubble. Served hot.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1032Calories
51.6gProtein
63.6gFat
50.5gCarbs
9.6gSugar
4.4gFiber
2015mgSodium
193mgChol
24gSat Fat
648mgPotassium
412mgCalcium
3.1mgIron
1.8mcgVitamin B12
5.2mgVitamin C
protein-rich
rich-umami
cheat-day
hidden-gems
Instructions
1
Prep
Heat oven to 400F and boil salted water. Grate the mozzarella and parmesan, chop the garlic, onion, and basil so everything is ready.
2
Boil
Cook the rigatoni in boiling water over high heat 9 minutes until just shy of tender, then drain, leaving it slightly firm.
3
Sear
Warm olive oil over medium heat, soften onion 4 minutes, add garlic 1 minute, then brown the sausage over medium-high 6 minutes until no pink remains.
4
Simmer
Stir in crushed tomatoes, tomato paste, oregano and pepper, simmer over medium-low 8 minutes until thickened, then toss the rigatoni and ricotta and half the mozzarella through.
5
Plate
Top with remaining mozzarella and parmesan, bake at 400F 18 minutes until golden, rest 5 minutes, then scatter torn basil over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g Italian sausage sweet
- 5.2 oz150g rigatoni
- 8.8 oz125g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 5.2 oz150g ricotta
- 4 oz110g mozzarella
- 1 oz30g parmesan
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp black pepper
- 44 fresh basil leaves
