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    You are in: Home / Recipes / Baked Rigatoni With Kalamata Olives Recipe
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    Baked Rigatoni With Kalamata Olives

    Baked Rigatoni With Kalamata Olives. Photo by Chef #1803465513

    1/4 Photos of Baked Rigatoni With Kalamata Olives

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Vicki in CT's Note:

    Delizioso! Olives, sausage, and tomatoes combined for a terrific dish. This is the type dish that I don't really measure; I just throw in a lot of garlic and basil until it looks about right.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      Cook pasta according to directions, making sure to keep it al dente. Drain and place back in cooking pot. Set aside.
    3. 3
      Meanwhile, in skillet cook sausage and onions until sausage is done (crumble sausage as it cooks). Drain well and set aside.
    4. 4
      In same skillet add olive oil and garlic and cook 1-2 minutes.
    5. 5
      Return sausage and onion to pan with garlic.
    6. 6
      Add tomatoes, tomato sauce, and water. Stir well. Cook at a high simmer. Add olives. Cook until sauce has reduced slightly, about 15 minutes. Turn off heat. Stir in basil.
    7. 7
      Pour tomato sauce over pasta and toss to coat well.
    8. 8
      Place layer of 1/3 of pasta in bottom of Pam sprayed casserole. Top with 1/2 of mozzarella. Top with another third of pasta. Top with remaining mozzarella. Repeat with final layer of pasta. Cover with foil.
    9. 9
      Cook in oven for thirty minutes.
    10. 10
      Remove foil and top with parmesan. Cook an additional 15-25 minutes. (We like it crunchy on top so cook the full 25 minutes. Cook it how you like it.).

    Ratings & Reviews:

    • on December 06, 2014

      This was an unexpectedly absolutely delicious dish! I was visiting family made it on a spur of the moment thought for a day after Thanksgiving dinner. I shared it with family and they raved about it and asked me for the website and saved it in their electronic devices! Tasted good for a few days! It was such of an attractive dish that I posted a photo of it here.

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    • on December 11, 2010


      This casserole was absolutely yummy! We had three dinners out of it, as well as two lunches for me. I thought it would be a little on the soupy side due to all the liquid in the sauce, but it all absorbed into the pasta while baking so the texture was just perfect. I love the addition of the kalamata olives. Thanks for sharing!

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    • on April 09, 2010


      This was the best baked pasta I have EVER made... really the best I've ever had ! I used penne pasta and chicken... didn't have tomatoes either, but those olives make the dish. Thanks for sharing... will definitely be a weekly dish; easy to make on a Sunday afternoon and throw in the oven later on that week:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Baked Rigatoni With Kalamata Olives

    Serving Size: 1 (394 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 930.0
    Calories from Fat 438
    Total Fat 48.6 g
    Saturated Fat 20.2 g
    Cholesterol 174.0 mg
    Sodium 2434.7 mg
    Total Carbohydrate 76.6 g
    Dietary Fiber 6.6 g
    Sugars 11.5 g
    Protein 47.7 g

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