Baked Rigatoni with Italian Sausage & Creamy Ricotta

Servings: 6 Total Time: 2 hrs Difficulty: Beginner
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Baked Rigatoni with Italian Sausage & Creamy Ricotta

Baked rigatoni with Italian sausage and creamy ricotta is hearty pasta dish with savory sausage, rich ricotta, and melted cheese.

Print Recipe

Baked Rigatoni with Italian Sausage & Creamy Ricotta

Author: Lorraine Cauchi Cooking Method: , Cuisine: Courses: Recipe Keys: Meat & Poulty
Difficulty: Beginner Prep Time 30 mins Cook Time 90 mins Total Time 2 hrs
Cooking Temp: 190  C Servings: 6
Best Season: Suitable throughout the year

Ingredients

Method

  1. Cook pasta in salted boiling water, slightly undercooked.
  2. In a pan, heat a little olive oil. Brown sausage and onion together and drain any fat.
  3. Add Italian seasoning, fennel, napoletana sauce, water and diced tomatoes. Simmer covered for 30 minutes.
  4. In a bowl, mix the ricotta, egg, parsley, 100g shredded mozzarella and parmesan cheese together.
  5. Mix the tomato sauce with cooked pasta. Lay 1/2 of the mixed pasta in a baking dish, top with spoonfuls of ricotta, remaining pasta.
  6. Top with remaining shredded mozzarella cheese, extra parmesan cheese, chopped fresh parsley and freshly ground pepper.
  7. Bake in preheated oven 190/375F for about 1 hour, or until cheese is melted and top is cruncy and golden.
  8. Enjoy!

Note

  • Italian Sausage is a pork sausage flavoured with garlic and fennel and bought from a local Butcher.