Baked Rigatoni With Sausage
Baked Rigatoni With Sausage might be a good recipe to expand your main course collection. One serving contains 867 calories, 44g of protein, and 43g of fat. For $2.96 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up fresh mozzarella, bell pepper, onion, and a few other things to make it today. 9 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 89%, this dish is amazing. Try Baked Rigatoni & Sausage, Baked Rigatoni with Eggplant and Sausage, and Baked Sausage and Cheese Rigatoni for similar recipes.
Servings: 6
Ingredients:
Leaves from 1 small bunch basil
Freshly ground black pepper
1 large can (28 ounces) peeled whole tomatoes
1 pound fresh mozzarella
3 garlic cloves, chopped
3/4 pound Italian sausage
Kosher Salt
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 cup freshly grated Parmigiano-Reggiano
1 pound rigatoni
Equipment:
frying pan
pot
baking pan
bowl
ladle
oven
Cooking instruction summary:
- Bring a large pot of salted water to a boil over high heat for the pasta.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked. Drain sausage and place in a 9x13 baking dish.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes). Add the tomatoes and their juices into a bowl and crush with your hands to break them up; pour tomatoes into the skillet with the basil and cook it down until slightly thickened (about 15 minutes).
- Add the rigatoni to the boiling water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; then drain the rigatoni.
- Preheat the oven to 450 degrees F. Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with a spoon. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Step by step:
1. Bring a large pot of salted water to a boil over high heat for the pasta.Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked.
3. Drain sausage and place in a 9x13 baking dish.
4. Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes).
5. Add the tomatoes and their juices into a bowl and crush with your hands to break them up; pour tomatoes into the skillet with the basil and cook it down until slightly thickened (about 15 minutes).
6. Add the rigatoni to the boiling water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; then drain the rigatoni.Preheat the oven to 450 degrees F.
7. Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with a spoon. Dust with the Parmigiano and drizzle with more olive oil.
8. Bake for 15 minutes.
9. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Nutrition Information:
covered percent of daily need
