Whether you’re making dinner for your family or for a holiday get together, simple but delicious recipes that feed a crowd are always a hit! I don’t think you can ever go wrong with a cheesy, meaty pasta dish either. The best part about these types of recipes is that they don’t take long to prepare, which leaves you more time to relax and enjoy your family. This Sweet Italian Sausage & Rigatoni Bake is a comforting meal that you can enjoy with your family without spending too much time in the kitchen!
I love using Italian Sausage in casseroles, soups and well…I guess pretty much everything. It adds so much flavor to your dishes and if you go with sweet sausage like I did for this recipe, it’s very kid friendly as well.
For this recipe, start by cooking your rigatoni until al dente, then drain it, set it aside in a separate bowl and drizzle with a little olive oil to prevent sticking while you’re working in that yummy tomato & sausage sauce.
In a stock pot, season your sausage with a little salt & pepper and brown it up! Make sure that no pink remains and that the edges of the sausage start to get that beautiful golden brown color. Yum!
Drain any excess fat, stir in a can of your favorite crushed tomatoes seasoned with basil, oregano and garlic and add a handful of freshly chopped parsley. Let the flavors mingle and the sauce simmer for 10-15 minutes, then turn off the heat and stir in your half and half.
I still have a ton of fresh parsley in my garden, so I am using it every chance I get. In this dish, the fresh parsley adds such a bright and refreshing flavor paired with the savory sausage. If you don’t have fresh parsley on hand, it’s okay to use dried, but if you think of it, grab a bunch of parsley at the grocery store each week and keep it in a glass of water in your refrigerator for dishes like this throughout the winter. It just adds a that wonderful freshness to your meals just when you need it during the colder months!
Add the rigatoni to the pot, and toss well to coat. Pour half of the saucy rigatoni into a baking dish, layer with half of the cheese, and then add the rest of the pasta and sprinkle with the remaining cheeses evenly.
Now you’re all ready to pop this in the oven!
Bake for 30 minutes or until it is nice and golden brown around the edges and bubbly!
This makes a wonderful meal any day of the week and it’s perfect served with a simple salad and some fresh bread. Enjoy!
Ingredients
- 1 lb. rigatoni
- extra virgin olive oil
- 1 1/2 lbs. sweet Italian Sausage
- 1 (28 oz.) can crushed tomatoes seasoned with basil, oregano & garlic
- 1/3 cup chopped fresh parsley
- 1 cup half and half
- 3 cups Italian Blend shredded cheeses, divided
- salt
- pepper
Instructions
- Preheat your oven to 350 degrees.
- Cook your pasta according to the package directions, drain and set aside in a large bowl and drizzle with a little olive oil.
- In a stock pot, season your sausage with a little salt & pepper and brown it until no pink remains and until some of the edges are golden brown.
- Drain any excess fat.
- Combine the sausage, the crushed tomatoes and the parsley and simmer for 10 -15 minutes, stirring every so often to avoid burning.
- Turn off the heat and slowly add your half & half. Stir well.
- Add your rigatoni to the meaty sauce and toss well to coat.
- Lightly spray your baking dish with nonstick cooking spray.
- Pour half of the rigatoni into a 9 x 13 baking dish and top with half of the cheese.
- Add the remaining pasta, then top with the rest of the cheese.
- Bake for 30-35 minutes (ovens may vary- so keep your eye on it) or until golden around the edges and bubbly.
- Serve warm with a fresh salad & bread.
- Enjoy!
- Serves 8.
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