Description
A hearty and comforting baked rigatoni and sausage casserole featuring a rich tomato and sausage sauce layered with creamy ricotta, Parmesan, and gooey mozzarella cheeses, perfect for a satisfying family dinner.
Ingredients
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
Topping
- 3 cups shredded mozzarella cheese divided
- Remaining 2 tablespoons fresh parsley chopped (for garnish)
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 preparing the sauce while the pasta cooks.
- Brown the Sausage: Heat olive oil in a deep skillet over medium heat. Add Italian sausage and brown it while breaking it into smaller pieces for even cooking.
- Sauté Shallot and Garlic: Add the finely diced shallot and minced garlic to the skillet when the sausage is mostly cooked. Stir in tomato paste and cook until blended into the meat mixture.
- Simmer the Sauce: Stir in crushed tomatoes, tomato sauce, red wine, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a low simmer and cook for 20 minutes until thickened. Season with salt and pepper to taste.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, grated Parmesan, egg, and half of the chopped parsley. Mix until smooth.
- Preheat Oven and Prepare Dish: Preheat oven to 375°F. Spray a 9×13 casserole dish with cooking spray. Start layering by spreading some sauce on the bottom of the dish.
- Layer the Casserole: Add half of the cooked pasta over the sauce, then dollop half of the ricotta cheese mixture over the pasta. Spoon more sauce on top, followed by half of the shredded mozzarella cheese.
- Repeat Layers: Add the remaining pasta, the rest of the ricotta mixture, more sauce, and finish with the remaining mozzarella cheese on top.
- Bake Covered: Place the casserole on a baking sheet. Cover with aluminum foil and bake for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes until the casserole is bubbly and the cheese is melted and golden brown.
- Rest and Garnish: Allow the casserole to rest for a few minutes after baking. Garnish with the remaining chopped parsley before serving.
Notes
- Use dry red wine for a richer flavor or substitute with beef stock if preferred.
- Do not overcook pasta; al dente texture holds up best in the casserole.
- For a spicier dish, increase the crushed red pepper flakes slightly.
- Leftover casserole can be refrigerated for up to 3 days or frozen for longer storage.
- Calories are estimated based on 8 servings; nutritional values may vary with ingredient brands.
