Rigatoni Bake

You can never go wrong with a delicious pasta bake. They are so easy to put together and even easier to serve. For this rigatoni bake, we used a version of our lasagna sauce and I can’t believe I am going to say this, but….. I think it competes with the lasagna (and it takes a fraction of the time). So, when you are craving a delicious homemade Italian dish, and have no time- try this one! This is also a perfect dish to take to a friend for dinner.

As you can see, the ingredients are super simple. For the sauce, you need canned crushed tomatoes, tomato paste, dried basil, dried parsley, hot sausage and salt, pepper, and garlic powder (which we forgot to shoot :). I used rigatoni for the pasta, but penne would also work. Then, you need mozzarella and parmesan and you are ready to cook!

Start the sauce by browning the sausage in a large pot over a medium flame. I use the hot sausage, but you can also use mild sausage if you don’t like it spicy.

Next, add in the crushed tomatoes and the tomato paste.

 Then season the sauce by adding in the salt, pepper, dried parsley, dried basil and garlic powder. Stir in the seasoning and let the sauce simmer while you cook the pasta.

Add the pasta to boiling water (don’t forget to salt the water and add 2 tablespoons of olive oil) and cook according to the package. You definitely want to cook the pasta al dente at this stage because it will continue to bake in the oven and you don’t want it to become mushy.

While the pasta is cooking, grate the fresh parmesan and shred the mozzarella.

When the pasta is ready, drain off the water and put it directly into the sauce pot.

Add the grated parmesan into the pot.

Stir the pasta, parmesan and sauce together. Adding it to the hot sauce pot will help the pasta absorb the sauce.

 Now, put the pasta and sauce mixture into a baking dish and spread evenly.

 

Cover the entire dish with the shredded mozzarella and bake in a 350 oven for 20-30 minutes until the cheese starts to bubble and turn golden brown.

Top with some fresh basil and enjoy! This is one of those that is even better the next day, so keep the leftovers!

 

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