Rigatoni Sausage and Pasta Bake
Original Kaboose.com recipe and photography by Christina Stanley-Salerno
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Serve a crowd easily with this casserole style traditional Italian pasta favorite. Hearty rigatoni pasta and savory sausage bake in an herb tomato sauce flavored with two cheeses.
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 (15 ounce) can tomato sauce
- 1 cup ricotta cheese
- 1/2 cup basil, coarsely chopped
- Salt and pepper to taste
- 1-1/2 cup mozzarella cheese, shredded
- 1/2 cup dry breadcrumbs
Cooking Instructions
- Preheat oven to 375 degrees F. Spray a 9x13-inch casserole dish or baking pan with cooking spray and set aside.
- Heat olive oil over medium heat in a large a large skillet. Cook sausage until evenly browned and no pink remains, stirring to break up. Drain off excess fat and allow to cool slightly.
- Bring a large pot of salted water to a boil. Add pasta and cook approximately 8-10 minutes or until desired doneness. Drain and set aside.
- In a large bowl toss the pasta with the tomato sauce, ricotta, sausage, basil and salt and pepper. Gently stir in 3/4 of the shredded mozzarella. Pour pasta mixture into prepared casserole dish. Top with remaining mozzarella and sprinkle with breadcrumbs.
- Bake casserole at 375 degrees F for 25 minute or until cheese is golden and bubbly. Allow to cool for 5 minutes before serving.
Ready In:
Servings:
55 minutes
Servings:
6-8
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