EASY ITALIAN SAUSAGE AND RIGATONI
An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
- Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
- Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g
ITALIAN SAUSAGE RIGATONI BAKE
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL
This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.
Provided by Boog
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g
BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI
Italian sausage and meze rigatoni come together in this easy three-cheese pasta bake. Plus, the creamy sauce and tender broccoli florets will make both parents and kids more than happy to enjoy this meal.
Provided by James Briscione
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
RIGATONI WITH CHEESE AND ITALIAN SAUSAGE
Categories Cheese Pasta Broil Dinner Sausage Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 appetizer servings
Number Of Ingredients 9
Steps:
- Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
- Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
RIGATONI WITH ITALIAN SAUSAGE AND FENNEL
Make and share this Rigatoni With Italian Sausage and Fennel recipe from Food.com.
Provided by quotFoodThe Way To
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet, cook sausage over moderate heat, stirring and breaking up any lumps until it is cooked through; transfer with a slotted spoon to paper towels to drain oil.
- Add olive oil to skillet;
- Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened.
- Add the bell peppers and sliced fennel; cook over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.
- Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes.
- Add cream and boil the mixture until it is thickened slightly and reduced by about one third.
- Cook pasta until al dente; drain.
- Mix fennel, sausage mixture into pasta.
- Serve immediately with grated Parmesan.
Nutrition Facts : Calories 1085.3, Fat 54.5, SaturatedFat 20.1, Cholesterol 201.2, Sodium 1631.2, Carbohydrate 100.6, Fiber 7.5, Sugar 7.9, Protein 41.5
RIGATONI WITH ITALIAN SAUSAGE
Quick and easy recipe, you can keep it simple or add veggies or black olives. If you really want to make it lazy you can buy a can of spaghetti sauce and just doctor it up with spices.
Provided by Monica P
Categories Potluck
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
- In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
- Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
- Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.
Nutrition Facts : Calories 561.7, Fat 13.5, SaturatedFat 6.5, Cholesterol 99.3, Sodium 789.3, Carbohydrate 84.8, Fiber 8.9, Sugar 3.1, Protein 28.7
RIGATONI WITH ITALIAN SAUSAGE, PEPPERS, AND ONIONS
I know it's difficult to think of making your own pasta sauce when you can get one easily out of a can - but believe me - this is worth it! It's not even difficult, and so impressive, fun, colorful and filling. You can even prepare the sauce in advance and rewarm it when you're ready to cook the pasta.
Provided by AllergyGirl
Categories Meat
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, core and deseed peppers. Cut into 1-inch squares.
- Put olive oil, onion, and garlic in large pan. Saute over medium-high heat until soft, stirring often.
- Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan. Cook until sausage browns a bit, stirring often, about 5 minutes.
- Add peppers and cook about 8 minutes, stirring gently once in a while.
- Put water on to boil for pasta.
- Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer.
- Meanwhile, put rigatoni onto cook.
- After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so.
- Toss with pasta and serve with fresh ground pepper.
BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE RECIPE
Provided by KathiecooksandRobeats
Number Of Ingredients 22
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.
RIGATONI AND ITALIAN SAUSAGE BAKE (POTLUCK)
This recipe was given to me many years ago by a neighbor. Everyone loves it and it is great to bring to cook-outs as it feeds alot of people. Easy and good and everyone always asks for the recipe. Hope you enjoy it ! Great to bring to a potluck gathering !!!!
Provided by Carol Junkins
Categories Pasta
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Heat oil and saute onion, garlic and sausage slices until meat is brown. Add remaining ingredients (except rigatoni and cheeses) and bring to boil. Cover and simmer for 1 hour. Cook rigatoni, drain and rinse it.
- 2. Don't forget to sprinkle your parmesan and slice your morzzarella on top before you bake. Wrap tin foil tightly on top of 13x9" greased casserole you want to keep the moisture in.
- 3. Heat oven to 400 degrees - Put cooked rigatoni in greased casserole dish, cover with meat and sauce. Add cheeses Parm. and sliced or cubed morz) Bake 20 min. covered with foil. Spray the foil with oil so it won't stick to food.
ITALIAN SAUSAGE RIGATONI
Provided by Food Network
Time 35m
Number Of Ingredients 7
Steps:
- Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.
BAKED ITALIAN SAUSAGE AND RIGATONI
Brimming with tasty sausage and colourful peppers.A great slow cooker favourite in our house.As you can see it is your choice of pasta.Enjoy!
Provided by Sageca
Categories Pork
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 722.8, Fat 50.2, SaturatedFat 19, Cholesterol 116.7, Sodium 2606.6, Carbohydrate 29.4, Fiber 2.5, Sugar 8.7, Protein 37.8
KATE'S BAKED ITALIAN SAUSAGE ZUCCHINI YELLOW SQUASH RIGATONI
Baked rigatoni topped with Italian sausage meat sauce, sautéed zucchini and yellow squash, melted ricotta and mozzarella cheeses, and a Parmesan garlic breadcrumb topping. This is a complete meal of protein, healthy veggies, and whole grains all in one baked dish.
Provided by Garden Gate Kate
Categories One Dish Meal
Time 2h
Yield 1 casserole, 16 serving(s)
Number Of Ingredients 37
Steps:
- ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Add garlic and sauté two minutes more. Stir in crushed tomatoes, tomato paste, diced tomatoes, water, basil, bay leaves, red pepper flakes, black pepper, salt, sugar, and wine. Boil and simmer, covered, for at least 40 minutes up to 3 hours. Add chopped parsley to Meat Sauce during the last 15 minutes of simmering sauce.
- SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Sauté squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels.
- PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese.
- PASTA: Boil salted water for pasta. Cook pasta according to package directions.
- CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper.
- ASSEMBLY: Preheat oven to 350F degrees. Grease a large baking pan with olive oil. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. Remove bay leaves from Meat Sauce. Top pasta with half of Meat Sauce. Place Sautéed Squash at an angle half in half out of Meat Sauce. Top Sautéed Squash with other half of Meat Sauce.
- Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish.
- Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.
Nutrition Facts : Calories 495.1, Fat 21.2, SaturatedFat 8.8, Cholesterol 95, Sodium 890.6, Carbohydrate 48, Fiber 5.3, Sugar 9.7, Protein 29.6
RIGATONI WITH CHEESE AND ITALIAN SAUSAGE
Make and share this Rigatoni With Cheese and Italian Sausage recipe from Food.com.
Provided by ChefBallerina1123
Categories One Dish Meal
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook rigatoni until tender in large pot, drain pasta.
- Meanwhile, preheat broiler.
- Cook sausage in large heavy pot over medium high heat until no longer pink, stirring frequently and breaking up with back of a wooden spoon.
- Add garlic and saute until soft, about 2 minutes.
- Drain off excess oil and return pot to medium high heat.
- Add marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
- Divide pasta among four 1 1/4-cup custard cups, or double recipe and put in one large baking dish.
- Sprinkle parmesan and mozzarella over.
- Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minute.
- Sprinkle with parsley and olive oil and serve.
Nutrition Facts : Calories 336.2, Fat 11.8, SaturatedFat 4, Cholesterol 57.4, Sodium 710.4, Carbohydrate 42.6, Fiber 1.9, Sugar 7.8, Protein 14.4
RIGATONI WITH EGGPLANT, ITALIAN SAUSAGE, AND TOMATO
When Jody Denton participated in the 2006 Workshop, he made delicate ricotta gnocchi in a sauce similar to the one outlined here. Chef Denton used wild boar sausage from Broken Arrow Ranch (see page 144), our longtime game supplier, but Italian pork sausage is a more readily available substitute. It takes practice to master gnocchi, but Chef Denton's delicious sauce is just as appealing with rigatoni.
Yield serves 8
Number Of Ingredients 11
Steps:
- Put the eggplant cubes in a colander set over a bowl. Add 2 teaspoons salt and toss well. Let drain for 30 minutes. Squeeze the eggplant cubes vigorously to release additional moisture, then set aside on paper towels.
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the eggplant and sauté until browned in spots and tender, about 10 minutes. (Taste to be sure.)
- In a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it is finely crumbled and no longer pink, about 5 minutes. Add the garlic and sauté briefly to release its fragrance. Add the tomatoes, Parmesan rind, and basil. Bring to a simmer and cook for about 10 minutes to blend the flavors. Stir in the eggplant. Season with salt and pepper and simmer gently for about 5 minutes. Remove the Parmesan rind.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce. Toss well, add the cheese, and toss again, moistening with reserved pasta water if needed. Serve immediately in 8 warm bowls and pass additional Parmesan cheese.
- Enjoy with Cakebread Cellars Zinfandel or another robust red wine.
RIGATONI WITH CHEESE AND ITALIAN SAUSAGE
From Bon Appetit Magazine, Sept. 2004 Sounded too good to forget about! Can be used as an appetizer if serving smaller portions!
Provided by Carolyn Haas
Categories Pasta
Time 40m
Number Of Ingredients 9
Steps:
- 1. Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
- 2. Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat.
- 3. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
- 4. Put pasta in oven-proof dish. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
ITALIAN SAUSAGE RIGATONI
Found this recipe in Better Homes and Gardens, it's by Johnsonville and is wonderful. I have made it 3 times now and each time I think that I will change it up but never do. It is perfect the way it is. My family just eats it up. Before serving I put some in a plastic bowl so that I have some for lunch the next day or I would be...
Provided by Sue Adame
Categories Pasta
Time 1h
Number Of Ingredients 7
Steps:
- 1. Cook sausage according to package directions. When done slice on the bias or coin slice, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. Mix with pasta or serve separately. Top with fresh parsley. Serve warm.
ITALIAN SAUSAGE RIGATONI AND PEPPERS
This is a simple but delicious dinner my family loves. I serve it with crusty Italian bread or garlic bread and a salad. Feel free to use hot or sweet Italian sausage.
Provided by CookingONTheSide
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rigatoni according to package directions; drain, keep warm and set aside.
- Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices.
- Add to skillet and cook until no longer pink.
- Add garlic and saute lightly for about 30 seconds.
- Add peppers and cook until crisp-tender.
- Add pasta sauce with peppers and heat until warm.
- Add the rigatoni or serve separately.
- Top with fresh parsley and parmesan cheese.
LAYERED RIGATONI W/ ITALIAN SAUSAGE - CASS'S
I make this delicious Rigatoni in my Lasagna pan, leaves plenty of room for the layers of cheese and meat sauce..Yum - O is what my kids say when they know I'm making this. So flavorful, I like it better than lasagna. The ricotta cheese mix makes it. Delicious meaty sauce too! This also freezes well, and this is wonderful to...
Provided by Cassie *
Categories Pasta
Time 1h15m
Number Of Ingredients 24
Steps:
- 1. Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside.
- 2. In a dutch oven or large skillet, saute peppers and onions until tender in a few tablespoons of oil. About a minute before they are done, add the minced garlic; cook another minute or so.
- 3. Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.
- 4. Return meat and vegetables to the pot.
- 5. Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.
- 6. Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.
- 7. Pour the cooked and drained rigatoni into the cheese mixture, toss well. Preheat oven to 375 degree F.
- 8. Add about a 1 1/2 cups of sauce and toss.
- 9. Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.
- 10. Now, spread about 2 cups of sauce over the cheese. Spreading evenly. ( This may seem like a lot of sauce, but the half cooked pasta will use up the sauce when baking).
- 11. Repeat one more time, rigatoni, 1 - 1/2 cup of cheese, sauce. Top with remaining 1/2 cup of cheese. Sprinkle with dried or fresh parsley.
- 12. Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown. I served with garlic toast and tossed salad.
- 13. Enjoy!
JOHNSONVILLE ITALIAN SAUSAGE RIGATONI
It's amazing what one ingredient can do. Add Johnsonville Italian Sausages to any basic pasta dish to create something truly outstanding! The sausage does a great job complimenting the pasta, peppers, garlic and sauce. This great, no-hassle recipe is a must for pasta lovers!
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 43m
Yield 6
Number Of Ingredients 7
Steps:
- Cook sausage links according to package instructions; drain. Cut into 1/2-inch pieces and set aside.
- In a skillet, heat oil over medium heat and saute garlic and red pepper until crisp-tender. Add prepared sausage, pasta, and marinara sauce; cook and stir until heated through. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 735.9 calories, Carbohydrate 70 g, Cholesterol 68.7 mg, Fat 37.3 g, Fiber 5.8 g, Protein 27.6 g, SaturatedFat 11.1 g, Sodium 1316.1 mg, Sugar 6.9 g
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