Sausage Stuffed Rigatoni
Indulge in the ultimate comfort food with this Sausage Stuffed Rigatoni recipe, a hearty and flavorful pasta dish that's perfect for family dinners or special occasions. Tender rigatoni tubes are generously filled with a savory mixture of Italian sausage, creamy ricotta, Parmesan, and garlic, then layered with rich marinara sauce and melted mozzarella for a dish that's as satisfying as it is irresistible. Baked to bubbly, golden perfection, this easy-to-make recipe is sure to impress with its combination of cheesy, meaty, and saucy goodness. Garnish with fresh basil for a pop of color and flavor, and watch as this crowd-pleaser becomes the highlight of your dinner table. Optimize your culinary routine with this 30-minute prep, 40-minute bake recipe that feeds six and delivers big on taste and comfort!
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 1 pound Italian sausage (mild or spicy)
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese (grated)
- 1 large Egg
- 3 cloves Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese (shredded)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh basil (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Bring a large pot of salted water to a boil. Cook the rigatoni pasta only until slightly undercooked (2-3 minutes less than package instructions). Drain and rinse with cool water to stop the cooking process. Set aside.
In a medium skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart into small crumbles with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked sausage, ricotta cheese, Parmesan cheese, egg, garlic, salt, and black pepper. Mix until fully incorporated. This mixture will be used to stuff the rigatoni.
Transfer the sausage mixture to a piping bag or a resealable plastic bag with the corner snipped off. Carefully pipe the filling into each rigatoni, ensuring each tube is well-filled.
Spread 1 cup of marinara sauce evenly at the bottom of the prepared baking dish. Arrange the stuffed rigatoni in a single layer over the sauce.
Pour the remaining 2 cups of marinara sauce evenly over the rigatoni. Sprinkle the shredded mozzarella cheese on top, covering the pasta and sauce completely.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5-10 minutes. Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.0 g | 350% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 10572 mg | 460% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.0 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5003 mg | 385% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1973 mg | 42% | |
*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.
