Ingredients
- Rigatoni pasta: 12 ounces
- Italian sausage: 1 pound
- Marinara sauce: 2 cups
- Shredded mozzarella cheese: 2 cups
- Grated parmesan cheese: ½ cup
- Olive oil: 1 tablespoon
- Garlic (minced): 2 cloves
- Salt: to taste
- Pepper: to taste
- Fresh basil (optional): for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil, add the rigatoni pasta, and cook according to package instructions (about 8-10 minutes) until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat, add minced garlic, and sauté for about 30 seconds. Add Italian sausage, breaking it apart as it cooks, and brown for 5-7 minutes until no longer pink.
- In a large mixing bowl, combine cooked rigatoni, browned sausage, and marinara sauce. Stir well and season with salt and pepper to taste.
- In a greased baking dish, pour half of the pasta mixture, sprinkle one cup of shredded mozzarella cheese on top, add the remaining pasta mixture, and top with the rest of the mozzarella and grated parmesan cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown. Let cool for a few minutes before serving.
Notes
- Allow the dish to cool completely before storing leftovers.
- Can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Freezer-friendly; can be stored for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Baked Sausage Rigatoni, Italian pasta, comfort food, baked pasta dish