Baked Rigatoni With Ricotta And Sausage
This hearty and flavorful baked rigatoni dish is a comforting meal that combines the richness of Italian sausage with the tanginess of roasted tomato sauce and briny black olives. The pasta is perfectly cooked and coated in a creamy ricotta mixture before being baked to golden perfection. Enjoy a delicious and satisfying dinner with this recipe that is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil, plus more for brushing dish
- 1 lb. Italian sausage, casings removed
- 3 cups roasted tomato sauce (see related recipe at left)
- 1 cup coarsely chopped pitted black Mediterranean olives
- 2 Tbs. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 lb. rigatoni
- 1 3/4 cups ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- <b>Prepare the sauce</b>
- Preheat an oven to 350&#176;F. Lightly oil a deep 2 1/2-quart baking dish. Bring a large pot of water to a boil over high heat.
- In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the sausage and saut&#233;, breaking it up with a spoon, until browned, about 6 minutes. Drain any excess fat from the pan. Stir in the tomato sauce and olives, and season with salt and pepper. Set aside.
- <b>Cook the pasta </b>
- Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente (tender but firm to the bite), about 2 minutes less than the package instructions. Drain, rinse under cold running water and drain again.
- <b>Bake the pasta</b>
- Return the pasta to the cooking pot. Stir in the tomato sauce and ricotta. Spread the pasta and sauce in the prepared dish and sprinkle with the Parmigiano-Reggiano. Bake until the surface is golden and bubbly, about 25 minutes. Let cool for 5 minutes and serve. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
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