You'll Eat The Whole Pan! Baked Rigatoni With Sausage Recipe (PASTA AL FORNO) - Glen And Friends

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.

Heat olive oil in a pan.

Add chopped onion and sauté until translucent.

Slice spring garlic and add to the pan with the onions.

Add oregano and hot red pepper flakes to the pan and stir.

Remove casing from homemade sausage and add the meat to the pan, breaking it up and frying until browned.

Add half a jar of passata and some tomatoes to the pan, cooking down to combine flavors.

Taste and adjust seasoning with salt, black pepper, and more spices as needed.

Chop a home pickled hot pepper and add it to the sauce for flavor and acidity.

Bring a pot of salted water to a boil and add rigatoni, cooking until slightly less than halfway done.

Slice mozzarella into chunks and add to the sauce.

Drain rigatoni and mix it with the sauce and sausage, ensuring the sauce gets inside the rigatoni.

Mix in ricotta cheese, starting with half a tub and then adding more to taste.

Layer the bottom of a baking dish with the pasta mixture, followed by a layer of mozzarella.

Add the remaining pasta mixture on top, then top with more mozzarella and a sprinkle of Parmesan or Pecorino cheese.

Preheat the oven and place a baking tray on the shelf to catch any overflow.

Bake the dish until bubbly and golden brown on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens