Baked Rigatoni With Italian Sausage Recipes

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ITALIAN SAUSAGE RIGATONI BAKE

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8



Italian Sausage Rigatoni Bake image

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

BAKED ITALIAN SAUSAGE AND RIGATONI

Brimming with tasty sausage and colourful peppers.A great slow cooker favourite in our house.As you can see it is your choice of pasta.Enjoy!

Provided by Sageca

Categories     Pork

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14



Baked Italian Sausage and Rigatoni image

Steps:

  • In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
  • With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
  • Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
  • Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
  • Add tomato soup, chicken broth and worcestershire sauce.
  • Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
  • Add pasta during last hour of cooking time.
  • Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
  • For the picture I posted I made this ahead and refrigerated.
  • When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

Nutrition Facts : Calories 722.8, Fat 50.2, SaturatedFat 19, Cholesterol 116.7, Sodium 2606.6, Carbohydrate 29.4, Fiber 2.5, Sugar 8.7, Protein 37.8

2 teaspoons oil
2 lbs Italian sausage, cut in 1 pieces
2 medium onions, finely chopped
4 stalks celery, sliced
3 garlic cloves, crushed
1/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can tomato soup
1 cup chicken broth
2 tablespoons Worcestershire sauce
2 cups rigatoni pasta, cooked very al dente
1 cup cheddar cheese, shredded
1 medium green pepper, finely chopped

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12



Baked Rigatoni with Eggplant and Sausage image

Steps:

  • Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
  • Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
  • Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
  • Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
  • By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
  • Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano

RIGATONI WITH SAUSAGE & FENNEL

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15



Rigatoni with Sausage & Fennel image

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

BAKED RIGATONI WITH SAUSAGE

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12



Baked Rigatoni with Sausage image

Steps:

  • Preheat the oven to 400 degrees F.
  • For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
  • For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
  • Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
  • Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

CHEESY SAUSAGE RIGATONI

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9



Cheesy Sausage Rigatoni image

Steps:

  • Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
  • Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
  • To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
  • When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

1 pound rigatoni
1 onion, finely diced
2 tablespoons olive oil
1 1/2 pounds Italian sausage
1 teaspoon crushed red pepper flakes
Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan
Minced fresh parsley, for garnish

EASY ITALIAN SAUSAGE AND RIGATONI

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12



Easy Italian Sausage and Rigatoni image

Steps:

  • 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, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

RIGATONI WITH ITALIAN SAUSAGE

Quick and easy recipe, you can keep it simple or add veggies or black olives. If you really want to make it lazy you can buy a can of spaghetti sauce and just doctor it up with spices.

Provided by Monica P

Categories     Potluck

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Rigatoni With Italian Sausage image

Steps:

  • First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
  • In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
  • Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
  • Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

Nutrition Facts : Calories 561.7, Fat 13.5, SaturatedFat 6.5, Cholesterol 99.3, Sodium 789.3, Carbohydrate 84.8, Fiber 8.9, Sugar 3.1, Protein 28.7

2 tablespoons garlic, coarsely chopped
1 onion, chopped
8 ounces fennel or 8 ounces Italian sausage, with casings removed
8 fresh basil leaves, chopped
1 (28 ounce) can crushed tomatoes
1 1/4 cups grated parmesan cheese
salt & freshly ground black pepper
12 ounces rigatoni pasta
2 tablespoons italian seasoning
1 pinch dried oregano

BAKED RIGATONI & SAUSAGE

To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5



Baked Rigatoni & Sausage image

Steps:

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (24 ounces) spaghetti sauce
1/4 cup dry red wine
2 cups shredded Italian cheese blend

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI

Italian sausage and meze rigatoni come together in this easy three-cheese pasta bake. Plus, the creamy sauce and tender broccoli florets will make both parents and kids more than happy to enjoy this meal.

Provided by James Briscione

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13



Broccoli and Italian Sausage Baked Rigatoni image

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
  • Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
  • Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
  • Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
  • Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
  • Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

6 tablespoons unsalted butter
1 pound mild Italian sausage, casing removed
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
12 ounces shredded whole milk mozzarella (about 3 cups)
8 ounces shredded fontina cheese (about 2 cups)
Kosher salt and freshly ground black pepper
1 pound meze rigatoni
12 ounces broccoli, trimmed and cut into small florets (from 1 medium bunch)
1 cup panko breadcrumbs
2 tablespoons chopped parsley
1/4 cup freshly grated Parmesan

RIGATONI WITH SAUSAGE AND PEPPERS

Make and share this Rigatoni With Sausage and Peppers recipe from Food.com.

Provided by LizP5885

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15



Rigatoni With Sausage and Peppers image

Steps:

  • Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
  • Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
  • Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
  • While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 590.2, Fat 12.7, SaturatedFat 2.2, Cholesterol 63.8, Sodium 607.1, Carbohydrate 72.1, Fiber 5.3, Sugar 9.5, Protein 12.7

1/4 cup extra virgin olive oil
1 lb sweet Italian turkey sausage links
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon fresh ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup marsala wine
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 lb rigatoni pasta
freshly grated parmesan cheese, for garnish

RIGATONI WITH ITALIAN SAUSAGE, PEPPERS, AND ONIONS

I know it's difficult to think of making your own pasta sauce when you can get one easily out of a can - but believe me - this is worth it! It's not even difficult, and so impressive, fun, colorful and filling. You can even prepare the sauce in advance and rewarm it when you're ready to cook the pasta.

Provided by AllergyGirl

Categories     Meat

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 10



Rigatoni With Italian Sausage, Peppers, and Onions image

Steps:

  • Wash, core and deseed peppers. Cut into 1-inch squares.
  • Put olive oil, onion, and garlic in large pan. Saute over medium-high heat until soft, stirring often.
  • Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan. Cook until sausage browns a bit, stirring often, about 5 minutes.
  • Add peppers and cook about 8 minutes, stirring gently once in a while.
  • Put water on to boil for pasta.
  • Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer.
  • Meanwhile, put rigatoni onto cook.
  • After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so.
  • Toss with pasta and serve with fresh ground pepper.

1 red bell pepper
1 yellow bell pepper
1/4 cup olive oil
1 onion, chopping
2 garlic cloves, minced
1/2 teaspoon oregano
1 lb Italian sausage
1 1/2 cups crushed tomatoes
1 lb rigatoni pasta (gluten-free)
1 tablespoon balsamic vinegar

BAKED RIGATONI AND SAUSAGE

Make and share this Baked Rigatoni and Sausage recipe from Food.com.

Provided by Caryn

Categories     European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8



Baked Rigatoni and Sausage image

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large skillet, cook sausage until brown on all sides.
  • Remove from pan; slice into thin pieces.
  • Return meat to pan; add onion and garlic.
  • Cook until onion is tender; drain.
  • Stir in hot pasta and ricotta cheese; blend well.
  • Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
  • Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
  • Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
  • Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
  • Cover, bake at 400 degrees F.
  • for 20 to 30 minutes or until hot and bubbly.

3 (8 ounce) cups rigatoni pasta, uncooked
1 lb sweet Italian sausage link
1/2 cup onion, chopped
1 clove garlic, minced
1 (26 1/4 ounce) cup ricotta cheese
3 (30 ounce) cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL

This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.

Provided by Boog

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 12



Baked Rigatoni with Italian Sausage and Fennel image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
  • Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
  • Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g

1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
½ yellow onion, chopped
¼ cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup grated Asiago cheese

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From thefeatherednester.com


NO BOIL BAKED RIGATONI | GREENS & CHOCOLATE
Preheat the oven to 400 degrees F. Grease a 9×13" baking dish. Add the pasta, Italian sausage, ,marinara, half and half, broth, Italian seasoning, garlic, and salt to the baking dish and stir gently to combine. Cover tightly with foil and bake for 40 minutes. After 40 minutes remove the pan from the oven and remove the foil.
From greensnchocolate.com


BAKED RIGATONI - THE SEASONED MOM
Add the sausage and onion; cook until the sausage is no longer pink, about 5-7 minutes. Add the garlic and cook for 30 seconds. Stir in both jars of the marinara sauce, basil, red pepper flakes, and salt and pepper. Simmer over medium-low heat for about 5-7 minutes. Remove from heat.
From theseasonedmom.com


BAKED PASTA WITH SAUSAGE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


EASY BAKED RIGATONI WITH ITALIAN SAUSAGE AND RICOTTA ...
Combine ricotta, cream, and 1/2 c. of the Parmesan cheese. Season with a pinch of sea salt, and a few grinds of pepper. Drain the pasta, and pour it back in the big pasta pot. Add 2 cups of the pasta sauce, and stir. Spoon a layer of sauce over the bottom of a 13 x 9" pan. Top it with 1/3 of the pasta.
From thatsusanwilliams.com


PIONEER WOMAN SMOKED SAUSAGE RECIPES - THERESCIPES.INFO
20+ Best Italian Sausage Recipes - How to Cook Italian Sausage new www.thepioneerwoman.com. 3 of 21. Sausage and Pepper Burgers. Cook down bell peppers, onions, and tomato sauce to make a delicious saucy topping for these grilled sausage and beef burgers. Gooey provolone cheese is the perfect finishing touch.
From therecipes.info


BAKED RIGATONI WITH ITALIAN SAUSAGE, PEPPERS AND ONIONS
Preparation 1. Bring a large pot of salted water to a rolling boil and cook the rigatoni for 10 to 12 minutes, until al dente. Preheat oven to 350°.
From today.com


BAKED RIGATONI RECIPE - KITCHEN SWAGGER
Baked Rigatoni Recipe. This cheesy baked rigatoni is layered with rigatoni, ricotta cheese, ground sweet Italian sausage and beef, fresh mozzarella, and topped with fresh chopped basil and parmesan cheese. Preheat the oven to 425 °F. Bring a large pot of water with a pinch of salt to a boil.
From kitchenswagger.com


SAUSAGE RIGATONI BAKE - CANADIAN LIVING
Cut sausage into 1/2-inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl. Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook, stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring, for 3 minutes.
From canadianliving.com


BAKED RIGATONI PASTA RECIPE - DINNER AT THE ZOO
Make baked rigatoni by first cooking up a combination of ground beef and mild Italian sausage. Make sure to break up the meat into small crumbles. Add an onion to the pan and cook it until softened. Saute a little garlic in that pan and add marinara and tomato sauces. When the sauce has simmered and thickened, toss some cooked rigatoni in the sauce. Pour …
From dinneratthezoo.com


10 BEST BAKED RIGATONI WITH ITALIAN SAUSAGE RECIPES | …
The Best Baked Rigatoni With Italian Sausage Recipes on Yummly | Baked Rigatoni With Italian Sausage And Peppers, Baked Rigatoni With Italian Sausage And Meatballs, Easy Baked Rigatoni With Italian Sausage And Ricotta Cheese. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes …
From yummly.com


10 BEST BAKED RIGATONI WITH ITALIAN SAUSAGE RECIPES | YUMMLY
Rigatoni with Italian Sausage and Rapini Red Sauce JoshuaReding. black pepper, rigatoni, Parmesan, garlic, olive oil, rapini, sugar and 3 more. ITALIAN BAKED RIGATONI AND SAUSAGE (The Best Recipe) Mangia magna. garlic clove, sweet Italian sausage, chopped onion, shredded mozzarella cheese and 4 more.
From yummly.co.uk


ITALIAN SAUSAGE RIGATONI BAKE RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Italian Sausage Rigatoni Bake Recipe are provided here for you to discover and enjoy. Healthy Menu. Giada Healthy Pasta Recipes Healthy Crumble Topping Recipe Healthy Au Gratin Potato Recipe Gut Healthy Dinners ...
From recipeshappy.com


RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE RECIPE ...
Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream. Step 3. In a …
From foodandwine.com


BAKED RIGATONI WITH ITALIAN SAUSAGE AND MEATBALLS - A ...
Remove to a bowl. Add the last two tablespoons of oil and add the bell pepper and onion strips and cook for about 5-10 minutes until just starting to get soft. Add the mushrooms, plus any liquid, to the pan with the peppers and onions and remove from the heat. Cut each sausage link on the bias into four thick slices.
From afamilyfeast.com


BOBBY FLAY'S BAKED RIGATONI ALLA VODKA WITH SAUSAGE AND ...
Baked Rigatoni alla Vodka with Sausage and Broccoli Rabe. Jan. 13, 2022, 8:45 AM EST / Updated April 14, 2022, 3:56 AM UTC. COOK TIME. 1 hr 30 mins. PREP TIME. 45 mins. SERVINGS. 6-8. RATE THIS ...
From today.com


BAKED ZITI WITH SAUSAGE - ONCE UPON A CHEF
Loaded with Italian sausage, which packs a ton of flavor, it’s similar to meat lasagna but without the fuss; it’s easy enough for a weeknight but also special enough for company; and it makes a great prep-ahead potluck dish. The dish can be assembled and refrigerated up to 2 days in advance, or frozen for up to 3 months. While the baked ziti is in …
From onceuponachef.com


RIGATONI WITH ITALIAN SAUSAGE - ALL INFORMATION ABOUT ...
Rigatoni With Italian Sausage Recipe - Food.com best www.food.com. Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Drain the pasta well ...
From therecipes.info


BEST BAKED RIGATONI WITH SAUSAGE RECIPES | GIADA ...
Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan …
From foodnetwork.ca


ITALIAN RIGATONI BAKE - SWEET PEA'S KITCHEN
In this recipe, Italian sausage and a blend of deli meats are tossed with a homemade pasta sauce and rigatoni for a simple yet satisfying pasta dish! It is a filling meal that comes together rather quickly and can be adapted to suit any taste! Why is this Italian Rigatoni Bake recipe so delicious? This recipe can be as exquisite as a dish prepared directly in a five-star restaurant. …
From sweetpeaskitchen.com


BAKED PASTA WITH SAUSAGE AND RICOTTA - SEASONS AND SUPPERS
Preheat oven to 425 F. Bring a large pot of salted water to a boil. When boiling, add rigatoni and cook until al dente. Drain and set aside. On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned in spots. Remove to a plate and set aside.
From seasonsandsuppers.ca


BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL | RECIPESTY
Baked Rigatoni with Italian Sausage and Fennel. This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share. Active Time 25 mins. Total Time 85 mins. Yield 8 servings. Tags baked cheese dinner ethnic european experienced foil garlic herbs italian italiancategory italianinspired maindishes meat mozzarellacheeseingredient onion pasta pork …
From recipesty.com


BAKED RIGATONI WITH ITALIAN SAUSAGE RECIPES ALL YOU NEED ...
Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too ...
From stevehacks.com


BAKED RIGATONI WITH ITALIAN SAUSAGE - ALL INFORMATION ...
Cheesy Baked Rigatoni with Italian Sausage - The Original Dish hot www.theoriginaldish.com. Rigatoni pasta tossed with a simple garlicky marinara sauce, sliced italian sausage, burst cherry tomatoes, fresh spinach, and parmesan cheese. It's then layered into a baking dish with mozzarella in the middle (the secret touch) AND on top. Baked until golden and bubbling and …
From therecipes.info


STUFFED RIGATONI RECIPES WITH GROUND BEEF - CREATE THE ...
All cool recipes and cooking guide for Stuffed Rigatoni Recipes With Ground Beef are provided here for you to discover and enjoy. Healthy Menu. Healthy Snacks For Work Meetings Healthy Snacks For Babies And Toddlers Buy Healthy Snacks Online ...
From recipeshappy.com


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