Marinara Italian Sausage Rigatoni Bake

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

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 Italian sausage over medium heat until browned; drain excess fat.
4. 4 Add garlic to the skillet and cook for another minute until fragrant.
5. 5 Combine cooked sausage, marinara sauce, dried oregano, dried basil, salt, and pepper in a large bowl.
6. 6 Stir in cooked rigatoni and fresh basil.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Top with mozzarella and Parmesan cheese.
9. 9 Bake for 25 minutes or until cheese is bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large pot for pasta
• Skillet for sausage
• 9x13 inch baking dish

Variations

• Add cooked ground beef for a meatier version.
• Substitute rigatoni with penne or ziti.

Substitutions

• Use turkey sausage for a leaner option.
• Substitute fresh basil with an extra teaspoon of dried basil.

Pairings

• A crisp Pinot Grigio complements this dish beautifully.
• Serve with a side of sautéed broccoli or roasted vegetables.

Nutrition

Tips

• Use whole milk mozzarella for the best melt.
• Add a handful of spinach or zucchini for an extra veggie boost.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a complete meal.

FAQ