Sausage and Rigatoni Casserole
×Category: International Ingredients | Type: Italian | Servings: 8 | By: The Mikey
Protein 28g • Carbs 50g • Fat 25g • 550 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Wonderful weeknight dinner for the fam!
Ingredients
- INGREDIENTS
- Unsalted Butter (for the baking dish)
- Marinara Sauce
- Beef Broth: 3 Cup
- Tomato Paste: 1/4 Cup
- Garlic (Grated): 4 Clove
- Kosher Salt And Freshly Ground Black Pepper
- Uncooked Rigatoni: 1 Lbs.
- Italian Sausage (casings removed): 1 Lbs.
- Ricotta: 3/4 Cup
- Shredded Mozzarella: 2 Cup
Instructions
- INSTRUCTIONS
- Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
- Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Spread half the pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dolloping onto the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over top. Repeat with a second layer.
- Cover with aluminum and bake until the pasta is al dente, about 50 minutes.
- Uncover and sprinkle the mozzarella on top. Bake until the mozzarella is melted and bubbly, about 10 minutes.
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