Hearty Baked Rigatoni with Sausage

Baked Rigatoni with Sausage 1_small
This is a never-fail recipe for me — I’ve been making it for almost as long as I’ve been cooking. During our Snowpocalypse last week (where they predicted six inches but we got, like, 1/2-inch), I thought it would be a perfect meal. The kids love it because it’s so warm and hearty, full of flavor, and comfort food at its finest. I love it because it gives us two full meals — we can eat it for dinner one night and lunch or dinner the next day. Perfect for a blizzard. Or a predicted blizzard.

Also, did I mention it was 70 degrees only 36 hours later? Welcome to Kansas, friends.

p.s. You can change out the rigatoni for whatever pasta you have on hand. You can also use ground beef in place of the sausage, if you prefer. You can make this ahead of time, refrigerate, and bake when ready.

Hearty baked rigatoni with sausage

Hearty baked rigatoni with sausage


1 pound uncooked rigatoni

1 onion, chopped

1 pound italian sausage

2 (26 ounce) jars marinara sauce

6 ounces provolone cheese, sliced

1 cup ricotta cheese

1/2 cup sour cream

2 teaspoons italian seasoning

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and sausage over medium heat. Add marinara, and simmer 15 minutes.

Combine ricotta, sour cream and italian seasoning.

Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the pasta, Provolone cheese, ricotta mixture, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.


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