
Baked Rigatoni With Sausage
Ready in : 45 mins
Baked Rigatoni With Sausage might be a good recipe to expand your main course recipe box. One serving contains 844 calories, 43g of protein, and 43g of fat. This recipe serves 6 and costs $2.59 per serving. This recipe from Foodista requires garlic cloves, rigatoni, onion, and mozzarella. 9 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 90%, this dish is awesome. If you like this recipe, you might also like recipes such as Baked Rigatoni & Sausage, Baked Rigatoni with Eggplant and Sausage, and Baked Sausage and Cheese Rigatoni.
Ingredients

from 1 bunch basil
1 Leaves

pepper
6 servings

canned tomatoes
28 ounces

mozzarella
1 pound

garlic cloves
3

sausage
0.75 pound

kosher salt
6 servings

olive oil
1 tablespoon

onion
1 large

parmigiano-reggiano
1 cup

rigatoni
1 pound
Cooking in Steps
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1Bring 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.
olive oil
pasta
water
frying pan
pot -
2Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked.
sausage
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3Drain sausage and place in a 9x13 baking dish.
sausage
baking pan -
4Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes).
olive oil
garlic
onion
frying pan -
5Add 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).
tomato
basil
frying pan
bowl -
6Add 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.
rigatoni
pasta
water
ladle
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7Add 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.
salt and pepper
tomato sauce
water
mozzarella
parmigiano reggiano
olive oil
rigatoni
baking pan -
8Bake for 15 minutes.
oven -
9Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
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oven