Kickin Baked Rigatoni
Get ready to spice up your dinner routine with this hearty and flavorful Kickin Baked Rigatoni! This recipe combines tender rigatoni pasta with a zesty tomato sauce featuring bold and spicy Italian sausage, aromatic garlic, and a medley of Italian herbs like basil and oregano. The dish is layered with creamy ricotta, gooey mozzarella, and nutty Parmesan cheese, then baked to golden, bubbly perfection. A touch of red pepper flakes adds just the right amount of heat to keep your taste buds dancing. Perfect for family dinners or casual gatherings, this cheesy baked pasta is both comforting and exciting. Garnished with fresh parsley for a bright, herbal finish, this crowd-pleaser is sure to become a new favorite. Ready in under an hour and serving six, it’s the ultimate easy-to-make comfort food.
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 1 lb spicy Italian sausage
- 1 yellow onion
- 3 garlic cloves
- 2 tbsp olive oil
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
Add the spicy Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, red pepper flakes, salt, black pepper, dried basil, and dried oregano. Reduce the heat to low and let the sauce simmer for 10 minutes.
In a large mixing bowl, combine the cooked rigatoni pasta with the sauce and mix well.
In a 9x13 inch baking dish, spread half of the pasta and sauce mixture evenly.
Dollop half of the ricotta cheese over the pasta, then sprinkle with half of the shredded mozzarella and Parmesan cheese.
Repeat the layering with the remaining pasta mixture, ricotta, mozzarella, and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving. Enjoy your Kickin Baked Rigatoni!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
