Baked Rigatoni and Sausage Casserole
This Baked Rigatoni and Sausage is a "lazy lasagna" casserole loaded with a homemade tomato sauce and 3 cheeses.
Servings: 8
Calories: 704kcal
Ingredients
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 shallot finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes 1 can
- 14 ounces tomato sauce 1 can
- 1/2 cup dry red wine or beef stock
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 cups shredded mozzarella cheese divided
- 2 tablespoons fresh parsley chopped
Instructions
- Salt a large pot of boiling water and cook the pasta. Refer to the packaging for a specific time and cook until al dente. Drain and set aside. You can begin making the sauce while the pasta is cooking. 1 pound rigatoni pasta
- Heat the olive oil in a deep skillet over medium heat. Add the Italian sausage and brown it while also breaking it up into smaller pieces. 1 tablespoon olive oil, 1 pound Italian sausage
- Add in the shallot and garlic when the meat is mostly cooked. Stir in the tomato paste until it has blended in. 1 shallot, 4 cloves garlic, 2 tablespoons tomato paste
- Add the can of crushed tomatoes, tomato sauce, red wine, Italian seasoning and red pepper flakes. Mix well and bring to a low simmer for about 18-20 minutes. Season with salt and pepper to taste. The sauce should have thickened. 28 ounces crushed tomatoes, 14 ounces tomato sauce, 1/2 cup dry red wine, 1 tablespoon dried Italian seasoning, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- Combine the ricotta, Parmesan cheese, egg and half the chopped parsley. Mix well until smooth. 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 2 tablespoons fresh parsley
- Preheat your oven to 375°F and spray a 9x13 casserole dish with cooking spray. Begin layering the ingredients, starting with adding some sauce to the bottom of the dish. Add half the pasta then add drops of the ricotta mixture using about half the amount.
- Layer more sauce over the pasta and top with half the mozzarella cheese. Repeat with the remaining pasta, ricotta and ending with a layer of sauce and mozzarella. 3 cups shredded mozzarella cheese
- Place on a baking sheet and cover with aluminum foil, baking for 20 minutes. Uncover the dish and bake for another 10-15 minutes until bubbly and the cheese is melted and golden. Allow the dish to rest for a few minutes then garnish with remaining chopped parsley.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 704kcal | Carbohydrates: 58g | Protein: 34g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 121mg | Sodium: 1517mg | Potassium: 867mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1132IU | Vitamin C: 17mg | Calcium: 416mg | Iron: 4mg
