Baked Rigatoni With Italian Sausage Recipes

BAKED RIGATONI & SAUSAGE

Steps:

• Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

ITALIAN SAUSAGE RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SAUSAGE AND MUSHROOM BAKED RIGATONI

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil.

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat oven to 450 degrees with rack in top third. On a rimmed baking sheet, toss squash, tomatoes, sausage, and shallots with oil and vinegar. Season with salt and pepper. Roast until squash is golden and sausage is cooked through, 30 to 35 minutes. Transfer sausage to a cutting board; let cool slightly, then slice into 1-inch pieces.
• Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot with sausage, squash, and basil. Add 1/2 cup pasta water to sheet and scrape up browned bits; add to pot. Toss to coat, adding more pasta water as needed; season with salt and pepper. Set oven to broil and transfer pasta mixture to sheet. Top with cheese; broil until melted and browned in spots, 2 minutes. Top with basil leaves; serve.

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
• Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
• Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

BAKED ITALIAN SAUSAGE AND RIGATONI

Steps:

• In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
• With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
• Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
• Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
• Add tomato soup, chicken broth and worcestershire sauce.
• Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
• Add pasta during last hour of cooking time.
• Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
• For the picture I posted I made this ahead and refrigerated.
• When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

BAKED RIGATONI AND SAUSAGE

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, in a large skillet, cook sausage until brown on all sides.
• Remove from pan; slice into thin pieces.
• Return meat to pan; add onion and garlic.
• Cook until onion is tender; drain.
• Stir in hot pasta and ricotta cheese; blend well.
• Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
• Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
• Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
• Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
• Cover, bake at 400 degrees F.
• for 20 to 30 minutes or until hot and bubbly.

BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS

Steps:

• Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
• Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)
• Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.