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.
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.
In a large skillet, heat olive oil over medium hight heat and brown the Italian sausage, breaking it up as it cooks.
Add the onion and garlic, sautéing until onions become translucent.
Stir in tomatoes, basil, parsley and 1/2 cup water.
Simmer for about 10 minutes.
Preheat oven 350˚F.
In a mixing bowl, combine ricotta, parmesan, parsley and egg. Mix until smooth and set aside for assembly.
Toss pasta with sauce and transfer ½ of half the pasta to baking a dish.
Dollop ricotta mixture in a few central areas. Top with remaining pasta and dollop again.
Sprinkle shredded mozzarella on top.
Bake uncovered for 15-20 minutes, or until the mozzarella and ricotta has melted and the top of the dish is golden and bubbly.