Skip boiling a big pot of water. This hearty pasta dinner calls for uncooked rigatoni and layers of ricotta and Italian sausage to be layered right in the casserole, so you’ll have nothing to wash while it bakes.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Unsalted butter, for the baking dish
- One 24-ounce jar marinara sauce
- 3 cups beef broth
- 1/4 cup tomato paste
- 4 cloves garlic, grated
- Kosher salt and freshly ground black pepper
- 1 pound uncooked rigatoni
- 1 pound Italian sausage, casings removed
- 3/4 cup ricotta
- 2 cups shredded mozzarella
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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 791 |
| Total Fat | 38 g |
| Saturated Fat | 17 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 36 g |
| Cholesterol | 113 mg |
| Sodium | 1467 mg |
Reviews
This was so easy & so delicious. My pasta & sausage was cooked perfectly!
Mine did not turn out right. We followed the recipe however the noodles did not cook all the way and the sausage still was pink. Put it in for another 20 minutes and the noodles were barely done and some of the sausage was still pink. I used ground sausage instead of links. If I make this again I will cook the noodles and sausage first and just not keep it in the oven for so long.
We were amazed at how good this was. This was my first “dump dinner” and we could not believe the layers of flavor it had. Will definitely be on a regular rotation in our house!
So easy and delicious! I cooked the sausage first so I could season it with garlic salt and Italian seasoning. It turned out great.
This is dump dinner perfection, I make it a lot and everyone loves it. Makes for decent leftovers as well.
Waste of good ingredients. The bland, listless result was a huge disappointment. I should have listened to my gut instead of the mostly positive reviews.
This is delicious! Super easy too. I cooked the sausage and drained it first. The whole family loved it. This will easily become something we make often.
So quick and easy! Key is to buy ground Italian sausage and then make sure to evenly disperse the sausage and ricotta throughout the layers so you do not get big clumps of either the meat or cheese. Little dollops of each :-). I could see adding some extra seasoning or red pepper flake but take a test run first before amending your personal take on this one. This is also great for a Meal Train meal option – crowd pleaser – add a garlic bread and Caesar salad. I gave it 4 out of 5 because I would have adjusted seasonings for my family’s tastes but this perfect for a throw together weeknight meal and super easy to do.
I made this, cooked the Italian sausage first and also added about a teaspoon of Italian seasoning to the sauce mixture for flavor. I stirred it all after the 50 minutes prior to putting mozzarella on and it tasted great.
Recipe should have defined cooked or uncooked sausage. Easy, fast. Not a go to. Bland. Kids don’t like large chunks of ricotta, however it was different