Description
A hearty and comforting baked rigatoni and sausage casserole featuring Italian sausage simmered in a rich tomato sauce layered with creamy ricotta, Parmesan, and mozzarella cheeses, then baked to bubbly, golden perfection.
Ingredients
Units
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 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
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped (half for cheese mixture, half for garnish)
Topping
- 3 cups shredded mozzarella cheese divided
Instructions
- Cook the Pasta: Salt a large pot of boiling water and cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside. You can start making the sauce while the pasta cooks.
- Brown the Sausage: Heat olive oil in a deep skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up into smaller pieces as it cooks.
- Sauté Aromatics and Tomato Paste: Add the diced shallot and minced garlic to the browned sausage. Stir in the tomato paste and cook until it is fully incorporated.
- Make the Sauce: Pour in the crushed tomatoes, tomato sauce, red wine (or beef stock), Italian seasoning, and crushed red pepper flakes. Mix well and bring to a low simmer. Let it cook for about 20 minutes until thickened. Season with salt and black pepper to taste.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, grated Parmesan, egg, and half of the chopped fresh parsley. Mix until smooth.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Lightly spray a 9x13-inch casserole dish with cooking spray.
- Layer the Casserole: Spread some sauce on the bottom of the casserole dish. Add half of the cooked rigatoni, then dollop half of the ricotta mixture over the pasta. Spoon more sauce over this layer and sprinkle with half of the shredded mozzarella cheese.
- Repeat Layers: Add the remaining rigatoni, the remaining ricotta mixture, more sauce, and finally top with the rest of the mozzarella cheese.
- Bake the Casserole: Place the casserole on a baking sheet and cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 15 minutes until bubbly and the cheese is golden and melted.
- Rest and Garnish: Allow the casserole to rest for a few minutes after baking. Garnish with the remaining chopped fresh parsley before serving.
Notes
- Use dry red wine for richer flavor or beef stock as a non-alcoholic alternative.
- Ricotta mixture can be prepared in advance and refrigerated.
- To save time, use pre-diced shallots and minced garlic.
- For a spicier dish, increase the crushed red pepper flakes slightly.
- If dairy-free, substitute cheeses with vegan alternatives, but texture and flavor will vary.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- This recipe serves 8, with 1 serving being one-eighth of the casserole.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg
