If you're looking for a hearty and flavorful meal that will satisfy your craving for comfort food, look no further than this Spicy Sausage Baked Rigatoni Recipe. This dish combines tender rigatoni pasta with spicy Italian sausage, tangy tomato sauce, and gooey melted cheese to create a meal that is sure to become a family favorite.
How To Make:
To make this recipe, you'll need a few key ingredients: rigatoni pasta, spicy Italian sausage, crushed tomatoes, garlic, onion, red pepper flakes, and a variety of cheeses including mozzarella, Parmesan, and ricotta.
Begin by cooking the rigatoni pasta according to the package directions until it is al dente. Cook the hot Italian sausage in a big skillet over medium heat while the pasta is cooking. Once the sausage is cooked through, add garlic and onion to the skillet and cook until the onion is translucent.
Next, add the crushed tomatoes and red pepper flakes to the skillet, and stir to combine. Let the sauce simmer for 10 to 15 minutes, or until it slightly thickens.
In a separate bowl, mix together the ricotta cheese, Parmesan cheese, and a handful of chopped fresh parsley.
Once the pasta is cooked, drain it and add it to the skillet with the spicy sausage and tomato sauce. Up until the sauce is evenly distributed over the spaghetti, combine everything.
Transfer the pasta mixture to a large baking dish, and top with dollops of the ricotta cheese mixture. Top the dish with some shredded mozzarella cheese.
Bake the pasta in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until the cheese is melted and bubbly and the pasta is heated through.
When the dish comes out of the oven, let it cool for a few minutes before serving. This Spicy Sausage Baked Rigatoni Recipe is perfect for a cozy family dinner or for feeding a crowd at a potluck or dinner party. Enjoy!
Tips and Variations:
Tips:
You can use any type of pasta you like, but rigatoni works well because the sauce gets trapped inside the tubes.
If you don't like spicy food, you can use mild Italian sausage instead of spicy.
Feel free to add more vegetables to the sauce, such as diced bell peppers or sliced mushrooms.
You can make this dish ahead of time and refrigerate it for up to 2 days before baking. Just cover it tightly with foil and bake it for an extra 10-15 minutes to ensure it's heated through.
If you like a crispy top, broil the dish for a few minutes after it's done baking to brown the cheese.
This recipe makes a large batch, so you can freeze the leftovers for up to 3 months. Just thaw it in the fridge overnight and reheat it in the oven until heated through.
Variations:
You can use different types of sausage, such as chicken or turkey sausage, instead of Italian sausage.
Try using different types of cheese, such as cheddar or provolone, for a different flavor.
Add some red pepper flakes or hot sauce to the sauce for an extra kick of spice.
You can also add some chopped spinach or kale to the sauce for a healthier twist.
Use a combination of pasta shapes, such as penne and fusilli, for added texture.
Ingredients:
- 1 lb rigatoni pasta
- 1 lb spicy Italian sausage, removed from casing
- 1 onion, diced
- 3 garlic cloves, minced
- 1 jar (24 oz) pasta sauce
- 1/2 cup water
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves, chopped (optional)
Instructions:
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray.
Cook the rigatoni according to package directions in a large pot of salted boiling water until al dente. Drain and set aside.
Cook the sausage for approximately 10 minutes, breaking it up with a wooden spoon as you cook it until it is browned and thoroughly cooked. Drain any excess fat.
Cook the onion and garlic in the skillet for 5 minutes or until tender. Season with salt and black pepper.
Pour the pasta sauce and water into the skillet and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Add the cooked rigatoni to the skillet and stir to combine with the sauce. Transfer the rigatoni and sauce to the prepared baking dish.
Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the rigatoni.
Bake for 20 to 25 minutes, or until bubbling and melted cheese. Take the dish out of the oven, then allow it to cool before serving. Garnish with fresh basil leaves, if desired.