Baked Rigatoni and Sausage
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 lb. | sweet Italian Sausage |
| ½ cup | chopped onion |
| 1 clove | garlic, minced |
| 3 cups (8 oz.) | small rigatoni, uncooked |
| 1 cup | ricotta cheese |
| 3 ½ cups (32 oz.) | jar spaghetti sauce |
| 2 cups (8 oz.) | shredded mozzarella cheese |
| 3 Tbsps | grated parmesan cheese |
Saute’ sausage in medium skillet until well browned on all sides. Remove from pan, slice into thin pieces. Return to pan and add onion and garlic, saute’ until onion is tender, but not brown. Cook rigatoni according to package directions for 10 minutes, drain. Combine rigatoni, sausage mixture and ricotta, mix well. Pour ½ cup sauce on bottom of 3-quart casserole. Spread 1/3 of rigatoni and sausage mixture over sauce, cover with 1-cup sauce. Sprinkle ¾ cup-mozzarella and 1-Tbsp parmesan over sauce. Repeat layer of rigatoni and parmesan twice ending with parmesan. Cover, bake at 400ᵒ for 20 to 30 minutes or until hot and bubbly. Makes 4 to 6 servings.
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