Recipe Details
Ingredients
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1tablespoonolive oil
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1largeonion, chopped
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2poundsmild Italian sausage links, casings removed
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2(28 ounce) cansItalian-style crushed tomatoes, undrained
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2cupswater
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3tablespoonschopped fresh basil
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1tablespoonchopped fresh oregano
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1tablespoonchopped fresh parsley
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1 ½(16 ounce) packagesrigatoni pasta
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1poundmozzarella cheese, shredded
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1 ½cupsfreshly shredded Parmesan cheese, divided
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aluminum foil
Cooking Directions
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Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
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Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
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While the sauce is cooking, preheat the oven to 350 degrees F (175 degrees C).
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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, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
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Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from the heat.
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Add 2/3 of the sauce to the pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9×13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil.
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Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.
Cook’s Notes:
If you like it spicy, use 1 pound mild Italian sausage and 1 pound hot Italian sausage. For a healthier version, use turkey sausage.
If freezing and baking later, increase the baking time by 30 minutes.
If you don’t have fresh herbs, use dried instead: 2 teaspoons of dried basil, and 1 teaspoon each of dried oregano and dried parsley.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories580 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 11g |
55% |
Cholesterol 63mg |
21% |
Sodium 1326mg |
58% |
Total Carbohydrate 54g |
19% |
Dietary Fiber 3g |
12% |
Total Sugars 3g |
|
Protein 32g |
63% |
Vitamin C 2mg |
2% |
Calcium 437mg |
34% |
Iron 3mg |
14% |
Potassium 332mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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