Summary

Baked Rigatoni With Sausage might be just the main course you are searching for. This recipe serves 6 and costs $2.57 per serving. One serving contains 842 calories, 43g of protein, and 43g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. 9 people have made this recipe and would make it again. Head to the store and pick up leaves from 1 bunch basil, mozzarella, kosher salt, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is awesome. Try Baked Rigatoni & Sausage, Baked Rigatoni with Sausage and Mushrooms, and Baked Sausage and Cheese Rigatoni for similar recipes.

Instructions

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.

Ingredients

• 1 from 1 small bunch basil
• 2 Freshly ground black pepper
• 3 large can peeled whole tomatoes
• 4 fresh mozzarella
• 5 garlic cloves, chopped
• 6 Italian sausage
• 7 Kosher Salt
• 8 extra-virgin olive oil
• 9 onion, chopped
• 10 freshly grated Parmigiano-Reggiano
• 11 rigatoni

Directions

• 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).
• 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.