Baked Rigatoni with Italian Sausage and Mozzarella

Serving Size: 8

This delicious casserole is a family favorite. Pick one of our salads and add garlic bread for a complete meal.

Recipe by: Mayumi Tavalero

Active Prep10

Hands-On Cook10

Hands-Off Cook50

Passive0

Total Time1 10

Recipe Serving Size8

12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
1 tablespoon extra virgin olive oil
1 pound Italian sausage bulk, spicy or mild
1 onion large, chopped
12 ounce mushroom sliced
56 ounce canned crushed tomatoes
14.5 ounce canned diced tomatoes
2 teaspoon Kosher salt more or less to taste
4 cup mozzarella cheese grated
1 cup grated parmesan cheese
4 tablespoon fresh basil chopped

Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

Reheating Instructions

Heat in the microwave on medium-high power until heated through.