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We are SO excited to introduce to you our friend Christy’s new book, The Girl Who Ate Everything
From fabulous breakfasts to delicious appetizers, main dishes, and desserts – Christy’s recipes are perfect for busy moms and are made with ingredients you already have on hand! Plus, each recipe has a photo, so you can see what you’re making (that’s our favorite!). It took me forever to pick JUST ONE recipe to share, but I finally settled on the Easy Baked Rigatoni. My husband gave it 5 stars and two thumbs way up!
Easy Baked Rigatoni Recipe
This Baked Rigatoni is the perfect weeknight dinner. The Italian Sausage gives it just the right amount of kick.
Serving people
Ingredients
- 12 ounces rigatoni pasta
- 3 spicy Italian sausages, casings removed
- 1 Tablespoon olive oil, extra virgin
- ½ cup onion, diced
- ½ green bell pepper, seeded and diced
- 2 cloves garlic, minced
- salt & pepper, to taste
- 2½ cup marinara sauce
- 1 cup shredded Mozzarella cheese
- ½ cup Parmesan cheese
Instructions
- Preheat the oven to 350 degrees and grease a 9-inch square baking dish.
- Prepare the pasta according to the package directions. Drain and place back in the pot.
- Add the sausage to a skillet over medium-high heat and cook until browned and crumbly. Drain and add to the pasta.
- Discard the leftover grease and add the olive oil to the pan. Add the onion, bell pepper, and garlic to the pan and saute for 3-4 minutes or until veggies are soft. Season with salt and pepper. Pour the onion mixture over the sausage and pasta mixture and toss together.
- Add the marinara, 1/2 cup of the mozzarella, and 1/4 cup of the Parmesan. Toss together until combined.
- Pour mixture into the prepared dish and top with the remaining mozzarella and Parmesan.
- Bake for 20-25 minutes or until the cheese starts to brown. Cool slightly and serve.
Nutrition
Calories: 550 kcal · Carbohydrates: 51 g · Protein: 24 g · Fat: 28 g · Saturated Fat: 11 g · Cholesterol: 65 mg · Sodium: 1193 mg · Potassium: 671 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 677 IU · Vitamin C: 18 mg · Calcium: 228 mg · Iron: 3 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
hello, could i make this the night before so its ready to just put it in oven and bake for lunch the next day? thank you for your time, like your ideas.
Hi Chris, this should work fine preparing it the night before and stick it in the oven the next day!