Baked Rigatoni
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 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
Instructions
  1. Cook pasta according to package directions. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve and enjoy!
Notes
Recipe source: Unknown
Recipe by Salu Salo Recipes at https://salu-salo.com/baked-rigatoni/