05/01/2017 Baked Rigatoni
Recipe Courtesy of Cindy Schumacher
1 pound rigatoni pasta
1 Tbsp. olive oil
¼ cup diced onions
1 ½ pounds hot & mild sausages, casings removed (or bulk)
2 cans Italian crushed tomatoes in puree
1 cup water
3 Tbsp. chopped fresh basil or 2 tsp. dried
1 Tbsp. chopped fresh oregano or 1 tsp. dried
1 Tbsp. chopped garlic
1 Tbsp. Italian seasoning
1 Tbsp. chopped fresh parsley
1 pound mozzarella cheese, shredded
1½ cups Parmesan cheese
In a large pot of boiling salted water, cook rigatoni for 10 to 12 minutes or until tender but firm. Drain and rinse under cool water. Drain well again.
Meanwhile, in a large saucepan, heat olive oil over medium heat. Add onion and cook 3 to 4 minutes or until soft. Add sausage and cook 6 to 8 minutes or until lightly browned, breaking up lumps of meat; pour off excess fat. Add tomatoes with puree, water, basil, oregano, garlic, Italian seasoning, and parsley to pan. Bring to a boil over medium heat. Reduce heat to low and cook, partially covered for 25 minutes. Uncover, increase heat to medium, and cook, stirring occasionally for 6 to 8 minutes or until sauce thickens.
Preheat oven to 350. In a large bowl, toss pasta with two-thirds of the sauce. Stir in mozzarella cheese and 1 cup Parmesan cheese. Pour pasta into a 9 X 13 inch baking dish. Cover with remaining sauce and Parmesan cheese. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes longer or until bubbly and lightly browned on top.