Baked Sausage and Ricotta Rigatoni

Hearty and delicious, this baked pasta is easy to put together and is ready in less than an hour.

INGREDIENTS:

  • 1 lb loose mild and/or hot Italian sausage (or fresh sausage, removed from casing)
  • 3 cloves garlic, chopped chopped
  • 1/2 small onion, diced diced
  • 28 oz can whole tomatoes (San Marzano recommended), hand crushed
  • 6 leaves fresh basil, chopped (or 1 tsp. dried basil)
  • 1/4 tsp crushed red pepper flakes
  • Salt and pepper
  • 2 1/2 - 3 cups dried rigatoni pasta

Ricotta Mixture:

  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella
  • 3 Tbsp . chopped fresh parsley
  • Salt and pepper
  • 1 cup shredded mozzarella cheese, for topping

Baked Sausage and Ricotta Rigatoni #PASTA #DINNER

INSTRUCTIONS:

  1. Preheat oven to 425 F.
  2. Bring a large pot of salted water to a boil. When boiling, add rigatoni and cook until al dente. Drain and set aside.
  3. On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned in spots. Remove to a plate and set aside.
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  6. GET FULL RECIPE>>https://www.seasonsandsuppers.ca/baked-sausage-and-ricotta-rigatoni/

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