Best Baked Rigatoni And Sausage Recipes

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
• Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
• Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
• Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
• Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
• Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
• By this time your pasta water will be boiling. Add the rigatoni, 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; the drain the rigatoni.
• Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. 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.

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
• Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
• Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
• Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
• Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
• Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

BAKED RIGATONI AND SAUSAGE

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, in a large skillet, cook sausage until brown on all sides.
• Remove from pan; slice into thin pieces.
• Return meat to pan; add onion and garlic.
• Cook until onion is tender; drain.
• Stir in hot pasta and ricotta cheese; blend well.
• Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
• Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
• Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
• Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
• Cover, bake at 400 degrees F.
• for 20 to 30 minutes or until hot and bubbly.

SAUSAGE AND MUSHROOM BAKED RIGATONI

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil.

BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
• Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.

BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS

Steps:

• Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
• Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)
• Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

BAKED RIGATONI WITH SAUSAGE MEATBALLS AND BROCCOLI RABE

Steps:

• Make the sauce: In a large saucepan, heat olive oil over medium heat. Add onion, and cook until softened, about 5 minutes. Add vodka, and cook until liquid has almost evaporated, about 3 minutes. Stir in tomato sauce, canned tomatoes, cream, oregano, and thyme. Cook at a gentle simmer about 30 minutes to let the sauce thicken and the flavors infuse.
• While sauce is cooking, make meatballs: Using your hands, roll sausage into balls about 1 inch in diameter. Heat a medium skillet over medium-high heat, and saute meatballs in batches until well browned and cooked through, about 6 minutes. Add to tomato sauce when cooked.
• Bring a large saucepan of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold running water to stop the cooking. Stir noodles into sauce mixture.
• To assemble: Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Bring a large saucepan of water to a boil. Trim and discard the tough ends of broccoli rabe. Cut broccoli rabe into 1-inch lengths. Add salt to water, and blanch broccoli rabe in boiling water until bright green and just tender, about 1 minute. Drain in a colander, and rinse under cold water to stop the cooking. Add to pasta mixture, and stir to combine. Pour into prepared baking dish, and top with cheese. Bake until mixture is bubbling and top is slightly browned, about 30 minutes.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil over high heat for the pasta.
• Oil a 9x13 pan with olive oil.
• Heat a 3 Tbsp of olive oil in a large skillet over medium-high heat.
• Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
• Turn the heat down to medium.
• Add 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
• Add another 3 Tbsp olive oil to the skillet, then the onion and garlic, and cook for 3 to 4 minutes, until translucent.
• Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
• Add the rigatoni to the boiling pasta 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; the drain the rigatoni.
• Preheat the oven to 450°F.
• Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water.
• Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula until combined.
• Dust with the Parmigiano and drizzle with 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.

BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE RECIPE

Steps:

• 1. Cook pasta in a large pot of boiling salted water until it's still a little firm (about 7 minutes) - it will cook more in the oven. Drain, and set aside. 2. To make the sauce, heat a large saucepan over medium high heat. Add the oil. Squeeze the sausage out of the casings, and cook until no longer pink inside, breaking up with a wooden spoon. Add the chopped onion and garlic, herbs and red pepper flakes. Cook until the onions are translucent. 3. Add the glugs of wine, if you wish, let reduce for a bit, then add the crushed tomatoes, cherry tomatoes, honey and a little salt and pepper. Bring to a boil, stirring, then reduce heat to medium-low and simmer for about 30 minutes, stirring now and again. Adjust the seasonings. 4. Meanwhile, in a large bowl, mix together the ricotta, egg, Parmesan, basil and red pepper flakes. Heat a medium skillet over medium-high and add olive oil. Sauté the onion until translucent and then add the chard. Cook until soft. Let cool a bit, then add to the cheese mixture. To assemble: In a large, deep 3L casserole dish, lay down some sauce, then half noodles, then the ricotta filling, then remaining noodles, remaining sauce and finish with the mozzarella. Bake until cheese is bubbly and golden, about 25 minutes. Let sit 5 minutes before cutting. Serve with crusty bread and a big salad. Makes lots for 8.

BAKED ITALIAN SAUSAGE AND RIGATONI

Steps:

• In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
• With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
• Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
• Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
• Add tomato soup, chicken broth and worcestershire sauce.
• Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
• Add pasta during last hour of cooking time.
• Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
• For the picture I posted I made this ahead and refrigerated.
• When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS

Steps:

• Rinse porcini mushrooms.
• Place in medium bowl.
• Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
• Chop porcini mushrooms.
• Heat 1/2 tablespoons olive oil in a large pot over medium heat.
• Saute onion until tender, about 10 minutes.
• Add sausage to the pot.
• Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
• Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
• Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
• Add porcini soaking liquid to the pot, leaving sediment behind.
• Add beef broth to the pot.
• Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
• Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
• Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
• Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
• Add pasta to the sauce in pot; stir to coat.
• Mix 1 cup cheese into the pot.
• Season pasta with salt and pepper.
• Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Preheat oven to 375°F
• Cover dish with foil.
• Bake pasta just until hot but not bubbling, about 25 minutes.
• Sprinkle with additional cheese.
• Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings.
• That's it!

BAKED RIGATONI WITH RICOTTA AND SAUSAGE

Steps:

• Preheat oven to 350 degrees and lightly oil a deep 2 ½ quart baking dish.
• Bring a large pot of water to a boil.
• In a large frying pan over med-high heat, warm the oil.
• Add the sausage and sauté, breaking up the sausage with a spoon, until browned, about 6 minutes.
• Drain any excess fat from the pan.
• Stir in the tomato sauce and olives, season to taste with salt and pepper, and set aside.
• Add 2 tablespoons salt and the pasta to the boiling water.
• Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than package directions.
• Drain, rinse under cold running water, and drain again.
• Return the pasta to the cooking pot and gently stir in the tomato-sausage mixture and ricotta cheese.
• Spread the pasta and sauce in the prepared dish and sprinkle with the Parmesan cheese.
• Bake until golden and bubbly, about 25 minutes.
• Let cool for 5 minutes and serve.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE

Steps:

• Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes. By this time your pasta water will be boiling. Add the rigatoni, 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; the drain the rigatoni. Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. 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