Rigatoni al forno

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is leaner, while ground beef is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has fewer calories, while provolone can be less costly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper than parmesan.

Preheat the oven to 375°F.

Boil rigatoni in salted water until al dente, about 8-10 minutes.

Drain the rigatoni and set aside.

In a large skillet, heat olive oil over medium heat.

Add chopped onion and minced garlic, sauté until translucent, about 3-4 minutes.

Remove the casing from the sausage and add it to the skillet, breaking it up as it cooks until browned, about 5-7 minutes.

Stir in marinara sauce, basil, oregano, salt, black pepper, and red pepper flakes; simmer for 5 minutes.

In a bowl, mix ricotta cheese, egg, and a pinch of salt until smooth.

Combine the cooked rigatoni with the sausage mixture and half of the mozzarella cheese.

Spread half of the rigatoni mixture in a baking dish.

Dollop the ricotta mixture over the top, then layer the remaining rigatoni mixture.

Top with the remaining mozzarella and grated parmesan cheese.

Cover with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes until golden and bubbly.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens