Pasta has been one of my favorites to make for my family. It is easy to make and can be served as a meal on its own. It is a dish any student can easily make while living in dorm. Of all the pasta I have cooked, my favorite so far is baked rigatoni.
Baked rigatoni consists of my two favorites; pasta and Italian sausage. I prefer Italian sausage over the regular ground beef because it has already been seasoned with spices like fennel and anise. In this recipe, the Italian sausages are first sautéed and browned in oil and then baked with tomato sauce, cheese and basil. The result is stringy, not too dry, delicious pasta that I have enjoyed for dinner and lunch at work the next day 🙂
- 1 lb dry penne rigatoni
- 2 mild Italian sausages, casings removed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28fl oz) diced tomatoes, undrained
- 1 can (5.5 fl oz) tomato paste
- 1 cup chicken broth
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese (optional)
- 2 tablespoons chopped fresh basil
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large skillet. Add sausages and cook for 4-6 minutes or until no longer pink. Remove sausages from skillet, reserving any dripping in skillet.
- Add onions and garlic to skillet; sauté for 2 minutes. Stir in undrained tomatoes, tomato paste, broth and salt. Bring to a boil. Reduce heat to low; simmer, uncovered, for 10 minutes, stirring occasionally.
- Combine pasta, tomato mixture, sausage, ½ cup mozzarella cheese, Parmesan cheese, if using and basil in a large bowl; spoon into ungreased 13X9 inch baking dish. Sprinkle with remaining mozzarella cheese. Bake in preheated 375 °F oven for 10 to 15 minutes or until cheese is melted.
- Serve and enjoy!