Rigatoni Al Forno With Italian Sausage
Savor the rich flavors of Italy with this delicious Rigatoni al Forno with Italian Sausage recipe! This comforting dish is made with rigatoni pasta smothered in a delicious sauce and topped with melty cheese. This family favourite is perfect for a busy weeknight dinner or any special occasion.
Servings: 8 servings
Calories: 711kcal
Equipment
- 9x13 baking dish greased
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ pound Italian sausages casing removed
- 1 large onion finely chopped
- 4 cloves garlic minced
- 6 cups pasta sauce
- 1 can tomato sauce
- 1 tablespoon dried oregano
- 1 cup mozzarella cheese
- 1 cup Parmesan cheese fresh is best
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh basil leaves for garnish optional
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add rigatoni and cook until just shy of al dente, about 1 minute less than the package instructions. Drain, rinse with cold water, and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onions and garlic and saute until softened. Add ground beef and sausage, breaking up the meat with a wooden spoon. Cook until browned. Drain excess fat.
- Stir pasta sauce, tomato sauce, oregano, salt, and pepper into the skillet with the cooked meat mixture. Bring to a simmer and cook uncovered for 10-15 minutes.
- Stir in heavy cream and ½ cup of Parmesan cheese until well combined.
- Spread a thin layer of sauce in a large greased casserole dish. Add half of the cooked rigatoni, followed by half of the remaining sauce. Sprinkle ½ cup of mozzarella cheese over top. Repeat the layers.
- Top with the remaining parmesan cheese and bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
- Garnish with fresh basil leaves and serve.
Notes
- Cook the rigatoni just shy of al dente to prevent the pasta from becoming too soft or mushy after baking.
- This recipe calls for a 9x13 baking dish. If you use a different size, keep an eye on the baking time as it may vary.
- This dish can be assembled a day in advance and kept refrigerated. If baking straight from the fridge, add an extra 5-10 minutes to the baking time.
- Leftovers can be stored in an airtight container in the refrigerator for 2-4 days, or in the freezer for up to 2 months.
Nutrition
Calories: 711kcal | Carbohydrates: 62g | Protein: 34g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1983mg | Potassium: 1282mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1815IU | Vitamin C: 21mg | Calcium: 280mg | Iron: 5mg
