Baked Rigatoni
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 tablespoons olive oil, plus more as needed
- 1 lb sweet Italian sausage, casings removed
- 3 cups jarred marinara sauce
- 1⁄2 - 1 cup pitted black mediterranean olive, coarsely chopped (optional)
- 2 tablespoons salt (for the pasta water)
- 1 lb rigatoni pasta
- 1 3⁄4 cups fresh part-skim ricotta cheese
- 1⁄4 cup parmesan cheese, grated
directions
- Preheat oven to 350°F Lightly oil a very deep 2 1/2 quart baking dish. Bring a large pot of water to a boil. In a large frying pan over med-high heat, warm 2 Tbs olive oil.
- Add the sausage to the pan and saute, breaking up, until browned. Drain any excess oil from the pan. Stir in the marinara sauced and olives and set aside.
- Add the salt and pasta to the boiling water. Cook, stirring occasionally, until the pasta is NOT QUITE al dente, about 2 minutes less than package directions. Drain.
- Return the pasta to the pot and gently stir in the tomato-sausage mixture and the ricotta cheese. Spread in the prepared dish and sprinkle with parmesan cheese.
- Bake until the cheese is golden, about 25 minutes. Let cool 5 minutes, then serve.
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