Description
Inspired by Bucca di Beppo’s renowned baked rigatoni, this family-style baked Italian pasta is full of traditional, heartwarming Italian flavors. Our homemade version is complete with a savory sausage meat sauce, layered with lavish dollops of creamy ricotta and topped with melted mozzarella.
Ingredients
- 1 pound rigatoni
- 1 pound Italian sausage
- 1 tablespoon olive oil
- ½ cup diced onion
- 4 garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- ½ teaspoon coarse salt
- 1/2 tablespoon dried basil
- 1 teaspoon dried parsley
- ½ cup water
- 1 egg
- 1 15-ounce container ricotta cheese
- ½ cup parmesan or pecorino cheese
- 1 teaspoon dried parsley
- Pinch of salt
- Shredded mozzarella for topping, about 1 cup
Instructions
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In a large pot of salted water, cook pasta to just shy of al dente. The pasta will continue to cook as it bakes and this will ensure you have a good bite to your final pasta.
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In a large skillet, heat olive oil over medium hight heat and brown the Italian sausage, breaking it up as it cooks.
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Add the onion and garlic, sautéing until onions become translucent.
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Stir in tomatoes, basil, parsley and 1/2 cup water.
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Simmer for about 10 minutes.
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Preheat oven 350˚F.
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In a mixing bowl, combine ricotta, parmesan, parsley and egg. Mix until smooth and set aside for assembly.
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Toss pasta with sauce and transfer ½ of half the pasta to baking a dish.
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Dollop ricotta mixture in a few central areas. Top with remaining pasta and dollop again.
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Sprinkle shredded mozzarella on top.
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Bake uncovered for 15-20 minutes, or until the mozzarella and ricotta has melted and the top of the dish is golden and bubbly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Rigatoni
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 380
- Sugar: 4.5 g
- Sodium: 637.3 mg
- Fat: 17.4 g
- Saturated Fat: 6.7 g
- Carbohydrates: 36.4 g
- Fiber: 2.8 g
- Protein: 19.3 g
- Cholesterol: 57 mg
