Recipes Main Courses Pasta Rice and Grains Baked Rigatoni with Ricotta and Sausage

Baked Rigatoni with Ricotta and Sausage

Baked Rigatoni with Ricotta and Sausage is rated 5.0 out of 5 by 5.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6

To complete the menu, toss fresh mixed baby greens with vinaigrette. Whisk together 1 1/2 Tbs. red wine vinegar, 1 minced shallot and 1/3 cup olive oil. Season the vinaigrette with salt and freshly ground pepper, dress the salad and serve.

Ingredients:

  • 2 Tbs. olive oil, plus more for brushing dish
  • 1 lb. Italian sausage, casings removed
  • 3 cups roasted tomato sauce
  • 1 cup coarsely chopped pitted black Mediterranean olives
  • 2 Tbs. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 1 lb. rigatoni
  • 1 3/4 cups ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

Prepare the sauce
Preheat an oven to 350°F. Lightly oil a deep 2 1/2-quart baking dish. Bring a large pot of water to a boil over high heat.

In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the sausage and sauté, breaking it up with a spoon, until browned, about 6 minutes. Drain any excess fat from the pan. Stir in the tomato sauce and olives, and season with salt and pepper. Set aside.

Cook the pasta
Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente (tender but firm to the bite), about 2 minutes less than the package instructions. Drain, rinse under cold running water and drain again.

Bake the pasta
Return the pasta to the cooking pot. Stir in the tomato sauce and ricotta. Spread the pasta and sauce in the prepared dish and sprinkle with the Parmigiano-Reggiano. Bake until the surface is golden and bubbly, about 25 minutes. Let cool for 5 minutes and serve. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).

Rated 5 out of 5 by from Great the first time and great the next day too I'm not a big fan on pasta but my husband is so I try to have a pasta dish once every 2 weeks. I also can't get Italian sausage American style, over here in France. So I made my own Italian sausage some time ago and froze it. Simply thawing the sausage and making the dish was simple. I also changed the pasta to Piccolini because my husband doesn't like Rigatoni. Best of all I liked it. Great, easy, simple, and inexpensive recipe that I will make again soon.
Date published: 2013-10-13
Rated 5 out of 5 by from Beware; you won't be able to stop eating it This was an excellent meal that is a keeper on the repeat rotation list. I used San Marzano marinara sauce; it's expensive, but worth the price, so the meal was great. I served it on a small bed of baby spinach to sneak in the greens for my family.
Date published: 2013-02-05
Rated 5 out of 5 by from Easy and Tasty Meal Great casual dinner party meal that can be made ahead of time and reheated. We like to serve additional sauce on top prior to serving.
Date published: 2012-04-07
Rated 5 out of 5 by from So delicious! This was flavorful when first served and even better when re-heated as leftovers. We paired ours with a wonderful and inexpensive red wine blend. This is a recipe that we will make again and again.
Date published: 2012-01-23
Rated 5 out of 5 by from Crowd pleaser This was a great recipe! I modified it a bit - using fat free ricotta, italian turkey sausage, ground turkey and our favorite canned sauce. Husband and kids loved it. It is rare that I can find a meal that everyone will eat, let alone love. I will be making this again.
Date published: 2012-01-02
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