Sausage and Cheese Baked Rigatoni Recipe

Sausage and Cheese Baked Rigatoni

This hearty dish is a crowd-pleaser, perfect for a weeknight dinner or feeding a hungry family. Tender rigatoni is bathed in a rich tomato sauce with savory sausage, and then finished off with a blanket of creamy cheeses. It’s sure to become a new favorite!

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground sweet Italian sausage
• 1 small onion, chopped
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound rigatoni pasta
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh chopped parsley, for garnish (optional)

Cooking Guide:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Drain any excess grease.
3. Add onion to the skillet and cook until softened, about 5 minutes.
4. Stir in crushed tomatoes, heavy cream, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. While the sauce simmers, cook rigatoni according to package directions in a large pot of salted boiling water. Drain.
6. In a medium bowl, combine ricotta cheese and Parmesan cheese.
7. Toss cooked rigatoni with the tomato sauce in a large bowl.
8. Spread half of the pasta mixture in the prepared baking dish. Dollop with half of the ricotta mixture, then sprinkle with half of the mozzarella cheese.
9. Repeat layers with remaining pasta mixture, ricotta mixture, and mozzarella cheese.
10. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
11. Garnish with fresh chopped parsley, if desired. Serve immediately.

Tips:

• For a spicier dish, add a pinch of crushed red pepper flakes to the ricotta cheese mixture.
• Don’t have heavy cream? You can substitute with milk, but the sauce will be slightly thinner.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
• To make this dish ahead of time, assemble it completely up to the baking step. Cover the dish tightly with foil and refrigerate for up to 24 hours. Bake as directed when ready to serve.