Creamy Tomato Italian Sausage Rigatoni Bake

• 12 oz rigatoni pasta
• 1 lb Italian sausage, casing removed
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, cook sausage, onion, and garlic until browned and cooked through.
4. 4 Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
5. 5 Reduce heat and stir in heavy cream; let sauce warm through.
6. 6 Combine cooked rigatoni, sausage mixture, and spinach in a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and Parmesan cheese.
8. 8 Bake uncovered for 25-30 minutes, until bubbly and cheese is golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Large skillet
• Oven

Variations

• For a spicier kick, use hot Italian sausage or add more red pepper flakes.

Substitutions

• Substitute rigatoni with penne or ziti if desired.

Pairings

• Pairs well with a simple Caesar salad or roasted vegetables.

Nutrition

Tips

• For extra flavor, sauté the garlic and onion in a bit of olive oil before adding the sausage.
• Feel free to add other vegetables like bell peppers or mushrooms for added texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.

FAQ