Perfect for a crowd, this baked rigatoni casserole combines Italian sausage with fresh herbs, crushed tomatoes, and lots of cheese and bonus--it can be made ahead and frozen!
Preparation Time
25 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 35 mins
Calories
580 Calories
Recipe Instructions
Step 1
Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
Step 2
Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
Step 3
While the sauce is cooking, preheat the oven to 350 degrees F (175 degrees C).
Step 4
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
Step 5
Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from the heat.
Step 6
Add 2/3 of the sauce to the pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil.
Step 7
Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.
Ingredients
2 cups water
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
3 tablespoons chopped fresh basil
1 pound mozzarella cheese, shredded
aluminum foil
2 pounds mild Italian sausage links, casings removed
