Baked Rigatoni

Savory baked rigatoni combines tender pasta, juicy Italian sausage, and gooey mozzarella for a comforting dish that's easy to whip up and hard to resist.

Course Main Course

Cuisine Italian

Keyword baked pasta, cheesy, comfort food, Italian sausage, weeknight meal

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 450kcal

Author Liza Agbanlog

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

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!

Notes

Recipe source: Unknown

Nutrition