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Baked Rigatoni Casserole with Sausage and Ricotta
Dig into a hearty bowl of Baked Rigatoni Casserole with Sausage and Ricotta, where comfort food meets culinary delight!
Ingredients
- 1 pound rigatoni pasta
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
Preheat your oven to 375°F (190°C).
Cook the rigatoni according to package instructions until al dente; drain and set aside.
In a large skillet over medium heat, brown the sausage, breaking it up into smaller pieces. Add onion and garlic, cooking until the onion is soft.
Stir in the crushed tomatoes, oregano, salt, and black pepper. Let it simmer for about 10 minutes.
In a large mixing bowl, combine the cooked pasta, sausage mixture, ricotta cheese, and half of the mozzarella. Mix well.
Transfer the mixture into a greased 9x13 inch baking dish. Top with the remaining mozzarella and Parmesan cheese.
Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Garnish with fresh basil before serving.
Kitchen Tools
- 9x13 inch baking dish
- Large skillet
- Pot for boiling pasta
- Mixing bowl
- Wooden spoon or spatula
Chef's Tips
Troubleshooting
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Frequently Asked Questions
Yes, substituting gluten-free pasta is a great option!
Mashed cottage cheese or cream cheese can be suitable alternatives.
Reheat in the oven covered with foil to retain moisture.
Absolutely! Assemble it the night before and bake when ready to serve.
Ground beef or turkey would also work well.