Sausage and Cheese Baked Rigatoni
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 -8
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Calories
996 kcal
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Course
Main Course
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Cuisine
Italian
Sausage and Cheese Baked Rigatoni
Description
The recipe for Sausage and Cheese Baked Rigatoni features ground sweet Italian sausage flavored with fennel seeds, sautéed with onions and combined with roasted red bell peppers and marinara sauce. Rigatoni pasta is partially cooked then mixed into the sauce, ensuring the pasta absorbs the flavors as it bakes. Layering the dish with a mixture of ricotta cheese, Parmesan, and fresh parsley adds a creamy and herbaceous element, while provolone slices melt on top to form a bubbly and golden crust. The baking process melds the layers together for a warm and satisfying dish with a balance of savory sausage, tomato brightness, and rich cheese. This baked rigatoni can be served as a hearty dinner and is practical for feeding a group or meal prepping for leftovers.
Ingredients
- extra virgin olive oil
- 1 pound sweet Italian sausage ground
- 1 tablespoon fennel seeds
- 1 onion chopped, small
- 1 12 ounce roasted red bell peppers jar, brand DeLallo
- 1 25 ounce marinara sauce DeLallo Pomodoro Fresco brand, jar
- 1 16 ounce rigatoni pasta package, brand DeLallo
- 15 ounces ricotta cheese
- 8 ounces Parmesan Cheese grated
- ¼ cup flat-leaf parsley chopped, Italian
- 6-8 lices provolone cheese
Instructions
- Preheat the oven to 375 degrees F. Prepare a 2 ½ or 3 quart baking dish with a drizzle of the olive oil.
- In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.
- Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.
- In a large bowl stir together the ricotta cheese, parmesan and parsley.
- Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 996 kcal
% Daily Value*
| Calories | 996kcal | 50% |
| Carbohydrates | 76g | 25% |
| Protein | 53g | 106% |
| Fat | 53g | 82% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 146mg | 49% |
| Sodium | 2928mg | 122% |
| Potassium | 1085mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1951IU | 39% |
| Vitamin C | 44mg | 49% |
| Calcium | 869mg | 87% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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