Baked Rigatoni Sausage Tuscan Style Food

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BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 8

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves (chopped)
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt (plus more for the pasta)
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage (casings removed)
1 large or 2 small heads broccoli (chopped into small florets)
1 clove garlic (peeled and chopped)
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • This recipe originally appeared on Giada Entertains: Pasta Party.
  • Preheat the oven to 400 degrees F.
  • Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
  • Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
  • Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
  • Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

Nutrition Facts : ServingSize 8

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL



Baked Rigatoni with Italian Sausage and Fennel image

This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.

Provided by Boog

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 12

1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
½ yellow onion, chopped
¼ cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup grated Asiago cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
  • Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
  • Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g

CROCK POT ITALIAN SAUSAGE RIGATONI RECIPE



Crock Pot Italian Sausage Rigatoni Recipe image

Crock Pot Italian Sausage Rigatoni Recipe is a one pot meal perfect for busy families. The Italian sausage give the pasta amazing flavor for a great meal.

Provided by Eating on a Dime

Categories     Main Course

Number Of Ingredients 12

1 pound ground Italian Sausage
16 oz package of uncooked Rigatoni
2 tsp minced garlic
1/2 onion (chopped)
1 - 16 oz can petite diced tomatoes
1 - 8 oz can of tomato sauce
2 tsp Italian Seasoning
1 tsp salt
1 tsp pepper
3 cups beef broth
8 oz shredded mozzarella cheese
Shredded Parmesan Cheese (optional)

Steps:

  • In a skillet over medium heat, cook the ground Italian sausage until it is brown. (Or use your Ninja)
  • Add to a 6 quart slow cooker.
  • Add in onion, seasonings, diced tomatoes, tomato sauce and broth. Stir to combine.
  • Cover and cook on low for 6-8 hours or high for 3-4.
  • 30 minutes before serving stir in the pasta. It will look very watery but don't worry the pasta will soak it up. Cover and cook for approximately 30 minutes until the desired tenderness is reached.
  • Stir in the mozzarella cheese until melted.
  • Serve immediately and top with parmesan cheese if desired.
  • Enjoy!

Nutrition Facts : Calories 695 kcal, Carbohydrate 65 g, Protein 32 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 87 mg, Sodium 1860 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BAKED RIGATONI PASTA



Baked Rigatoni Pasta image

This baked rigatoni recipe is pasta tossed in a flavorful meat sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner option that's great for feeding a crowd!

Provided by Sara Welch

Categories     Main

Time 1h35m

Number Of Ingredients 12

2 teaspoons olive oil
1 pound ground beef (I use 90% lean)
1 pound mild Italian sausage (casings removed)
1/2 cup onion (finely chopped)
2 teaspoons garlic (minced)
24 ounce jar marinara sauce
8 ounce can tomato sauce
salt and pepper to taste
16 ounces rigatoni pasta (cooked according to package directions)
2 cups mozzarella cheese (shredded)
2 tablespoons chopped parsley
cooking spray

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

Nutrition Facts : Calories 601 kcal, Carbohydrate 51 g, Protein 35 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 102 mg, Sodium 726 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

SAUSAGE AND CHEESE BAKED RIGATONI



Sausage and Cheese Baked Rigatoni image

Sweet Italian sausage, roasted red bell peppers and thick layers of ricotta and provolone cheese make this baked rigatoni pasta a family favorite.

Provided by Heidi

Categories     Main Course

Time 40m

Number Of Ingredients 11

Extra virgin olive oil
1 pound ground sweet Italian sausage
1 tablespoon fennel seeds
1 small onion (chopped)
1 12 ounce jar DeLallo roasted red bell peppers
1 25 ounce jar DeLallo Pomodoro Fresco marinara sauce
1 16 ounce package DeLallo rigatoni
15 ounces ricotta cheese
8 ounces grated parmesan cheese
1/4 cup Italian flat leaf parsley (chopped)
6-8 slices provolone cheese

Steps:

  • Preheat the oven to 375 degrees F. Prepare a 2 1/2 or 3 quart baking dish with a drizzle of the olive oil.
  • In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.
  • Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.
  • In a large bowl stir together the ricotta cheese, parmesan and parsley.
  • Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.
  • Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.

Nutrition Facts : Calories 996 kcal, Carbohydrate 76 g, Protein 53 g, Fat 53 g, SaturatedFat 26 g, Cholesterol 146 mg, Sodium 2928 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

RIGATONI SAUSAGE BAKE



Rigatoni sausage bake image

A great way to get kids to eat spinach, this comforting sausage supper dish is also perfect for a hungry crowd

Provided by Good Food team

Categories     Pasta, Supper

Time 1h10m

Number Of Ingredients 14

400g good quality pork sausage
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml red wine
300ml vegetable stock
3 tbsp tomato purée
50g butter
50g plain flour
600ml milk
freshly grated nutmeg
500g rigatoni or penne
200g fresh spinach
140g mature cheddar, grated

Steps:

  • Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
  • Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
  • Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
  • Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
  • Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.

Nutrition Facts : Calories 749 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.32 milligram of sodium

BAKED RIGATONI & SAUSAGE



Baked Rigatoni & Sausage image

To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (24 ounces) spaghetti sauce
1/4 cup dry red wine
2 cups shredded Italian cheese blend

Steps:

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

CHEESY SAUSAGE RIGATONI



Cheesy Sausage Rigatoni image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound rigatoni
1 onion, finely diced
2 tablespoons olive oil
1 1/2 pounds Italian sausage
1 teaspoon crushed red pepper flakes
Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan
Minced fresh parsley, for garnish

Steps:

  • Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
  • Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
  • To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
  • When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

RIGATONI WITH CHEESE AND ITALIAN SAUSAGE



Rigatoni with Cheese and Italian Sausage image

Categories     Cheese     Pasta     Broil     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 appetizer servings

Number Of Ingredients 9

1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil

Steps:

  • Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
  • Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

ITALIAN SAUSAGE RIGATONI



Italian Sausage Rigatoni image

Provided by Food Network

Time 35m

Number Of Ingredients 7

1 package (19.76 ounces) Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
1 package (16 ounces) rigatoni pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 large red pepper, chunked and sauteed
2 tablespoons chopped parsley
1 jar (26 ounces) of your favorite pasta sauce

Steps:

  • Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

ZUCCHINI & SAUSAGE STOVETOP CASSEROLE



Zucchini & Sausage Stovetop Casserole image

Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. -LeAnn Gray, Taylorsville, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1 tablespoon canola oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (8.8 ounces) ready-to-serve long grain rice
1 teaspoon prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese

Steps:

  • In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan., In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend., Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 803mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

HOMEMADE ITALIAN SAUSAGE



Homemade Italian Sausage image

One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time P1DT9h30m

Yield 8

Number Of Ingredients 16

3 pounds pork shoulder
4 cloves garlic
1 ounce kosher salt, divided
2 tablespoons whole fennel seeds, toasted
1 teaspoon anise seed
2 teaspoons freshly ground black pepper
2 teaspoons red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon ground coriander
½ teaspoon ground mustard
¼ teaspoon ground allspice berries
1 tablespoon white sugar
2 tablespoons cold water
sausage casing, soaked in water until soft

Steps:

  • Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
  • Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
  • Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
  • Process the cold pork through a meat grinder on the slowest speed.
  • Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
  • Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
  • Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g

RIGATONI WITH ITALIAN SAUSAGE



Rigatoni With Italian Sausage image

Quick and easy recipe, you can keep it simple or add veggies or black olives. If you really want to make it lazy you can buy a can of spaghetti sauce and just doctor it up with spices.

Provided by Monica P

Categories     Potluck

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons garlic, coarsely chopped
1 onion, chopped
8 ounces fennel or 8 ounces Italian sausage, with casings removed
8 fresh basil leaves, chopped
1 (28 ounce) can crushed tomatoes
1 1/4 cups grated parmesan cheese
salt & freshly ground black pepper
12 ounces rigatoni pasta
2 tablespoons italian seasoning
1 pinch dried oregano

Steps:

  • First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
  • In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
  • Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
  • Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

Nutrition Facts : Calories 561.7, Fat 13.5, SaturatedFat 6.5, Cholesterol 99.3, Sodium 789.3, Carbohydrate 84.8, Fiber 8.9, Sugar 3.1, Protein 28.7

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

BAKED RIGATONI & SAUSAGE, TUSCAN STYLE



Baked Rigatoni & Sausage, Tuscan Style image

I saw this on a cooking show a long time ago - I think it was Ciao Italia, but I'm not sure. It's very easy to make, and the addition of the cannellini beans makes a big difference in taste and heartiness, in my opinion.

Provided by Stacky5

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb ground sausage (I use Sage flavor)
1 (28 ounce) can Italian-style tomato sauce
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
1 (16 ounce) box rigatoni pasta
1/2 teaspoon minced garlic
1 teaspoon italian seasoning
3 cups shredded mozzarella cheese
1/4 cup romano cheese, grated
chopped parsley, to garnish

Steps:

  • Preheat oven to 350 degrees.
  • In dutch oven over medium-high heat, cook sausage with the minced garlic until sausage is not longer pink and crumbled. Drain.
  • Stir in tomato sauce, beans and Italian seasoning. Reduce heat and simmer until heated through, about 5 minutes.
  • Meanwhile, cook Rigatoni according to package directions, just until al dente. Drain and lightly butter.
  • Add cooked pasta to the meat sauce and toss until well coated.
  • Spray a 13x9x2-inch baking dish with Pam.
  • Pour HALF of the pasta mixture in pan; Sprinkle HALF of the mozzarella cheese evenly on top; REPEAT.
  • Sprinkle grated Romano cheese on the top. Cover with foil and bake for 20 5- 25 minutes or until cheese is melted.
  • Garnish with chopped parsley and serve with crusty garlic bread and a salad.

Nutrition Facts : Calories 795.6, Fat 37.6, SaturatedFat 15.7, Cholesterol 166.2, Sodium 1842.2, Carbohydrate 73.2, Fiber 8.3, Sugar 9.4, Protein 41.2

10 BEST WAYS TO USE RIGATONI



10 Best Ways To Use Rigatoni image

Looking for an easy dinner? Try one of these amazing rigatoni recipes! From spicy sausage to Greek pasta to tomato cream, the whole family will happily devour these meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Spicy Sausage Rigatoni
Baked Rigatoni Pasta
Rigatoni Skillet with Mushrooms and Spinach
Greek Pasta Bake
Artichoke and Pea Rigatoni Pasta
Tomato Cream Rigatoni
Creamy Lemon Pasta
Pasta alla Norma
Rigatoni Arrabbiata
Greek Pasta Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a rigatoni recipe in 30 minutes or less!

Nutrition Facts :

BAKED ITALIAN SAUSAGE AND RIGATONI



Baked Italian Sausage and Rigatoni image

Brimming with tasty sausage and colourful peppers.A great slow cooker favourite in our house.As you can see it is your choice of pasta.Enjoy!

Provided by Sageca

Categories     Pork

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons oil
2 lbs Italian sausage, cut in 1 pieces
2 medium onions, finely chopped
4 stalks celery, sliced
3 garlic cloves, crushed
1/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can tomato soup
1 cup chicken broth
2 tablespoons Worcestershire sauce
2 cups rigatoni pasta, cooked very al dente
1 cup cheddar cheese, shredded
1 medium green pepper, finely chopped

Steps:

  • In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
  • With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
  • Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
  • Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
  • Add tomato soup, chicken broth and worcestershire sauce.
  • Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
  • Add pasta during last hour of cooking time.
  • Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
  • For the picture I posted I made this ahead and refrigerated.
  • When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

Nutrition Facts : Calories 722.8, Fat 50.2, SaturatedFat 19, Cholesterol 116.7, Sodium 2606.6, Carbohydrate 29.4, Fiber 2.5, Sugar 8.7, Protein 37.8

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI



Broccoli and Italian Sausage Baked Rigatoni image

Italian sausage and meze rigatoni come together in this easy three-cheese pasta bake. Plus, the creamy sauce and tender broccoli florets will make both parents and kids more than happy to enjoy this meal.

Provided by James Briscione

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter
1 pound mild Italian sausage, casing removed
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
12 ounces shredded whole milk mozzarella (about 3 cups)
8 ounces shredded fontina cheese (about 2 cups)
Kosher salt and freshly ground black pepper
1 pound meze rigatoni
12 ounces broccoli, trimmed and cut into small florets (from 1 medium bunch)
1 cup panko breadcrumbs
2 tablespoons chopped parsley
1/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
  • Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
  • Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
  • Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
  • Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
  • Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

BAKED RIGATONI AND SAUSAGE



Baked Rigatoni and Sausage image

Make and share this Baked Rigatoni and Sausage recipe from Food.com.

Provided by Caryn

Categories     European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 (8 ounce) cups rigatoni pasta, uncooked
1 lb sweet Italian sausage link
1/2 cup onion, chopped
1 clove garlic, minced
1 (26 1/4 ounce) cup ricotta cheese
3 (30 ounce) cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large skillet, cook sausage until brown on all sides.
  • Remove from pan; slice into thin pieces.
  • Return meat to pan; add onion and garlic.
  • Cook until onion is tender; drain.
  • Stir in hot pasta and ricotta cheese; blend well.
  • Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
  • Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
  • Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
  • Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
  • Cover, bake at 400 degrees F.
  • for 20 to 30 minutes or until hot and bubbly.

RIGATONI AND SAUSAGE BAKE



Rigatoni and Sausage Bake image

This is a yummy Italian dish that is quick and easy to make but hearty and rich. Pick up some Italian bread and enjoy!

Provided by Karen..

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 lb of small rigatoni pasta, uncooked (half box)
1 lb Italian sausage
1/2 cup chopped onion
3 cups spaghetti sauce (jar or home made)
2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese
1/4 cup grated parmesan cheese, divided

Steps:

  • Preheat oven to 400 degrees.
  • Cook pasta according to package directions and drain.
  • Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
  • Cut sausage into thin slices.
  • In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
  • Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
  • Cover with foil and bake for 30 minutes or until hot and bubbly.

HOW TO COOK ITALIAN SAUSAGE IN THE OVEN



How To Cook Italian Sausage in the Oven image

Fresh, Herby, Savory and delicious! Baked Italian Sausage is the best way to enjoy these affordable sausage with almost no clean up!

Provided by Wendi Spraker

Categories     main

Time 26m

Number Of Ingredients 1

2 lb Italian Sausage (sweet, mild, medium or hot of any flavor)

Steps:

  • Preheat the oven to 350. Cover your baking sheet with aluminum foil or parchment paper.
  • Lay the Italian Sausages out so that they have space between to allow air to circulate in the oven.
  • Bake for 25-35 minutes to internal temp of 160.

Nutrition Facts : ServingSize 1 sausage, Calories 78 kcal, Carbohydrate 1 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 166 mg

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
  • For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
  • Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
  • Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS



Baked Rigatoni with Sausage and Mushrooms image

Categories     Mushroom     Pasta     Pork     Bake     Christmas     Casserole/Gratin     Sausage     White Wine     Winter     Family Reunion     Bon Appétit

Yield Makes 25 servings

Number Of Ingredients 15

4 ounces dried porcini mushrooms
4 cups hot water
4 tablespoons olive oil
4 large onions, finely chopped
5 pounds hot Italian sausages, casings removed
4 pounds button mushrooms, sliced
4 teaspoons chopped fresh rosemary
2 cups dry white wine
4 bay leaves
2 14-ounce cans beef broth
4 cups half and half
4 pounds rigatoni
6 cups freshly grated Parmesan cheese
Additional grated Parmesan cheese
Fresh rosemary sprigs (for garnish)

Steps:

  • Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
  • Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)
  • Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

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