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:

  1. Bring a large pot of salted water to a boil over high heat for the pasta.
  2. 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.
  3. 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).
  4. 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.
  5. 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:

Quickview
867k Calories
43g Protein
43g Total Fat
75g Carbs
49% Health Score
Limit These
Calories
867k
43%

Fat
43g
66%

  Saturated Fat
19g
123%

Carbohydrates
75g
25%

  Sugar
12g
14%

Cholesterol
114mg
38%

Sodium
1532mg
67%

Get Enough Of These
Protein
43g
88%

Vitamin C
110mg
134%

Selenium
79µg
114%

Phosphorus
677mg
68%

Calcium
664mg
66%

Vitamin A
3263IU
65%

Manganese
1mg
57%

Vitamin B12
2µg
41%

Vitamin B6
0.78mg
39%

Vitamin B1
0.57mg
38%

Zinc
5mg
36%

Vitamin B2
0.55mg
32%

Vitamin B3
5mg
28%

Fiber
6g
28%

Potassium
972mg
28%

Copper
0.55mg
27%

Magnesium
108mg
27%

Iron
4mg
24%

Vitamin E
3mg
23%

Folate
80µg
20%

Vitamin B5
1mg
14%

Vitamin K
14µg
14%

Vitamin D
0.39µg
3%

covered percent of daily need
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Food Trivia

Peanuts aren't nuts, they're legumes.

Food Joke

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