Cheesy Italian Sausage Stuffed Rigatoni

• 12 ounces rigatoni
• 1 pound Italian sausage (sweet or hot)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• 2 cups marinara sauce
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package directions until al dente; drain.
3. 3 In a skillet, cook Italian sausage in olive oil over medium heat until browned; drain excess fat.
4. 4 In a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper.
5. 5 Stir in cooked sausage.
6. 6 Stuff the rigatoni shells with the sausage mixture.
7. 7 Layer half the marinara sauce in a baking dish, place stuffed rigatoni on top, and cover with remaining sauce.
8. 8 Bake uncovered for 30 minutes, or until bubbly and golden.
9. 9 Garnish with parsley before serving, if desired.

Equipment

• Large pot
• Skillet
• Baking dish

Variations

• Add sautéed spinach or diced bell peppers for extra veggies.

Substitutions

• Use ground turkey or chicken in place of Italian sausage for a leaner option.

Pairings

• Pairs well with red wine like Chianti or a Montepulciano.

Nutrition

Tips

• For a make-ahead option, prepare up to the baking stage and refrigerate for up to 24 hours.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge, then reheat in a preheated 350°F oven until bubbly.

Serving Suggestions

• Serve with a crisp green salad and garlic bread for a complete meal.

FAQ