Baked Rigatoni Recipe
8 oz dry Rigatoni Pasta
2.5 cups Spaghetti Sauce
1 ½ cups Italian Sausage, cooked
2 cups Spinach, chopped
1 cup Ricotta Cheese
3 TBL Basil, Chopped
2 TBL Heavy Cream
2 cups Shredded Mozzarella Cheese
Preheat oven to 400 degrees.
Cook pasta one minute less than the suggested cook time on the package in a large pot of salted water. Drain the noodles into a strainer, rinse with cold water, and place in a large mixing bowl.
Add 2 cups spaghetti sauce to noodles and toss well to coat. Add Italian sausage and spinach and toss to distribute the ingredients well. Pour the other ½ cup sauce in the bottom of a medium cast-iron skillet or an 8×11 baking dish, then pour pasta mixture over the sauce.
In a small bowl mix together the ricotta cheese, basil and heavy cream. Drop the ricotta mixture onto the pasta by the spoon-full, distributing the cheese evenly. Top with shredded mozzarella. Place the baking dish in the oven, uncovered, and bake for 20 – 25 minutes until the sauce is bubbling and the cheese has melted and browned slightly. Remove from the oven when done. Allow the dish to sit for 5 minutes before serving.
Serve with some hot bread and a side salad for a complete meal.
Serves 6-8 people.
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Shopping List
1 lb box or bag of Rigatoni Noodles, or any tubular noodle of your choice
1 tub Ricotta Cheese
Heavy Cream
1 lb block Whole Milk Mozzarella Cheese
Italian Sausage
Spinach
Basil
Equipment list
Medium Stockpot
Strainer
Cutting Board
Chef’s Knife
Cast Iron Skillet
Small & Large Mixing Bowls
Dry Measuring Cups
Liquid Measuring Cups
Measuring Spoons
Wooden Cooking Spoon
