Pesto Italian Sausage Rigatoni Bake

• 12 oz rigatoni
• 1 lb Italian sausage, casing removed
• 1 cup marinara sauce
• 1/2 cup basil pesto
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup frozen peas
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt to taste
• Black pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a large skillet, cook sausage over medium heat until browned; remove excess fat.
4. 4 Add olive oil, onion, and garlic to the skillet; cook until softened.
5. 5 Stir in marinara sauce, pesto, oregano, salt, and pepper; simmer for 5 minutes.
6. 6 Combine cooked rigatoni, sausage mixture, peas, and 1 cup mozzarella in a greased baking dish.
7. 7 Top with remaining mozzarella and Parmesan.
8. 8 Bake for 25-30 minutes, until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add diced zucchini or bell peppers for extra veggies.
• Top with breadcrumbs for a crispy finish.

Substitutions

• Substitute rigatoni with penne or fusilli if desired.
• Use spinach pesto for a different flavor profile.

Pairings

• Red wine such as Chianti.
• A side of roasted vegetables.

Nutrition

Tips

• Use turkey sausage for a leaner option.
• For extra flavor, toast the garlic in olive oil before adding the onions.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave 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 crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ