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Baked Rigatoni for a Crowd
Baked Rigatoni for a Crowd
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Satisfying baked rigatoni casserole with flavorful Italian sausage, aromatic herbs, rich tomatoes, and an abundance of cheese. Conveniently make ahead and freeze for busy days. A crowd-pleaser!
Ingredients:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 pounds mild Italian sausage links, casings removed
  • 2 (28 ounce) cans Italian-style crushed tomatoes, undrained
  • 2 cups water
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1.5 (16 ounce) packages rigatoni pasta
  • 1 pound mozzarella cheese, shredded
  • 1.5 cups freshly shredded Parmesan cheese, divided
  • aluminum foil
Instructions:
  • In a large saucepan over medium heat, sauté onions until soft, about 3 to 4 minutes. Add sausage, breaking up lumps as you cook until lightly browned and crumbly, approximately 6 to 8 minutes. Remove and discard excess grease.
  • Pour in the tomatoes without draining, along with water, basil, oregano, and parsley. Bring to a gentle boil over medium heat. Reduce heat to low, partially cover, and simmer for 25 minutes.
  • Preheat the oven to 350°F (175°C) while the sauce simmers.
  • Boil a pot of salted water. Cook rigatoni until al dente, about 10 to 12 minutes. Drain, rinse in cool water, and set aside in a large bowl.
  • Uncover the sauce and turn up the heat to medium. Simmer, stirring occasionally, until the sauce thickens, for about 6 to 8 minutes. Then, take it off the heat.
  • Combine two-thirds of the sauce with the pasta, mixing well. Add mozzarella cheese and 1 cup of Parmesan cheese, then transfer the mixture to a 9x13-inch baking dish. Pour the remaining sauce over the top and cover with aluminum foil before baking.
  • Bake in the preheated oven for 25 minutes. Then, uncover, sprinkle with the remaining Parmesan, and bake for an additional 10 minutes until lightly browned.

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