Baked Rigatoni with Italian Sausage & Creamy Ricotta
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Baked rigatoni with Italian sausage and creamy ricotta is hearty pasta dish with savory sausage, rich ricotta, and melted cheese.
Ingredients
- 500g/17.6oz Rigatoni Pasta or Penne
- 450g/1lb Italian Sausage (casing removed and crumbled)
- 1 Small Onion (diced)
- 2 (400g/14oz) Jars Napoletana Sauce
- 1 200g/7oz Can Diced Tomatoes (Polpa)
- 1 Tsp Italian Seasoning
- ¼ Tsp Fennel Seed
- ½ Cup (125ml) Water
- 500g/1.1lb Ricotta
- 1 Egg
- 200g/9oz Shredded Mozzarella
- 2 Tbsp Fresh Parsley plus extra for top
- ¼ Cup Parmesan Cheese (plus extra for top)
Method
- Cook pasta in salted boiling water, slightly undercooked.
- In a pan, heat a little olive oil. Brown sausage and onion together and drain any fat.
- Add Italian seasoning, fennel, napoletana sauce, water and diced tomatoes. Simmer covered for 30 minutes.
- In a bowl, mix the ricotta, egg, parsley, 100g shredded mozzarella and parmesan cheese together.
- 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.
- Top with remaining shredded mozzarella cheese, extra parmesan cheese, chopped fresh parsley and freshly ground pepper.
- Bake in preheated oven 190/375F for about 1 hour, or until cheese is melted and top is cruncy and golden.
- Enjoy!
Note
- Italian Sausage is a pork sausage flavoured with garlic and fennel and bought from a local Butcher.