Baked Rigatoni With Ricotta and Sausage

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees and lightly oil a deep 2 ½ quart baking dish.
  • Bring a large pot of water to a boil.
  • In a large frying pan over med-high heat, warm the oil.
  • Add the sausage and sauté, breaking up the sausage with a spoon, until browned, about 6 minutes.
  • Drain any excess fat from the pan.
  • Stir in the tomato sauce and olives, season to taste with salt and pepper, and set aside.
  • Add 2 tablespoons salt and the pasta to the boiling water.
  • Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than package directions.
  • Drain, rinse under cold running water, and drain again.
  • Return the pasta to the cooking pot and gently stir in the tomato-sausage mixture and ricotta cheese.
  • Spread the pasta and sauce in the prepared dish and sprinkle with the Parmesan cheese.
  • Bake until golden and bubbly, about 25 minutes.
  • Let cool for 5 minutes and serve.
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