| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 836 |
| Total Fat | 49 g |
| Saturated Fat | 20 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 38 g |
| Cholesterol | 119 mg |
| Sodium | 1854 mg |
Reviews
Been making this one for years. It’s delicious and so easy to make!
I added 3/4 cup heavy cream because I had some on hand and it was perfection.
I suggest mixing the sauce and noodles together before layering it with the cheese.
Delish, makes a ton for leftovers, and everyone is happy. We typically serve with a salad and garlic bread or breadsticks.
This is an easy recipe to feed a crowd. I used Rao’s marinara which I believe is the best one out there. Great dinner, thanks again Ree!
I have made this meany times ,it’s simple and tasty goes a long way.
This is a good recipe, but it’s better when made with regular mozzarella (whole milk or skim milk variety). Fresh mozzarella is meant to be eaten plain or in salads, but not baked (as in pizza or casseroles). Regular mozzarella melts much better than fresh mozzarella. In fact, fresh mozzarella tends to get tough when heated up. It also gives off liquid, which can make for a runny casserole. I tried this recipe as written, but we were disappointed with the fresh mozzarella, which never melted much and was chewy. Then I read up about it, and found out that fresh mozzarella is not as good for dishes that are baked. Not sure why Ree chose it for this recipe.
Very good recipe. Great flavor and easy to make.
I LOVE this recipe – simple, quick, easy to adjust to taste (you can change up sauces, seasonings, cheese types and amounts) and super-yummy!
Awesome recipe!!! I used three cheese pasta sauce and it tasted even better. I also recommend adding garlic to it…this is the best pasta bake ever!