Baked Rigatoni

Name: Baked Rigatoni
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 lb. rigatoni (I recommend Barilla brand); 1 1/4 cups freshly shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; fresh parsley (optional for garnish); 1 tablespoon olive oil; 1 pound hot Italian sausage, (casings removed, see notes for substitutions); 1 small onion, (chopped, may sub 1 ½ tsp onion powder); 2 orange or yellow bell peppers, (chopped, I use one of each); 6-8 cloves garlic, (minced); pinch -1/4 teaspoon red chili pepper flakes (optional for MORE heat); 1 28 oz. can crushed tomatoes in puree (no salt/seasonings added); 1 15 oz. can tomato sauce; 2 teaspoons chicken bouillon (base, crushed cubes or granulated); 1 teaspoon sugar, (more or less to taste); 1 bay leaf; 1 TBS EACH dried basil, dried parsley (may sub 3 TBS fresh); 1 teaspoon dried oregano; 1/2 tsp EACH dried thyme, salt; 1/4 teaspoon pepper; 3/4 cup heavy cream

6 servings

portioner

35 minutes

aktiv tid

1 hour 5 minutes

total tid

Begynd at lave mad

Ingredienser

1 lb. rigatoni (I recommend Barilla brand)

1 1/4 cups freshly shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

fresh parsley (optional for garnish)

1 tablespoon olive oil

1 pound hot Italian sausage, (casings removed, see notes for substitutions)

1 small onion, (chopped, may sub 1 ½ tsp onion powder)

2 orange or yellow bell peppers, (chopped, I use one of each)

6-8 cloves garlic, (minced)

pinch -1/4 teaspoon red chili pepper flakes (optional for MORE heat)

1 28 oz. can crushed tomatoes in puree (no salt/seasonings added)

1 15 oz. can tomato sauce

2 teaspoons chicken bouillon (base, crushed cubes or granulated)

1 teaspoon sugar, (more or less to taste)

1 bay leaf

1 TBS EACH dried basil, dried parsley (may sub 3 TBS fresh)

1 teaspoon dried oregano

1/2 tsp EACH dried thyme, salt

1/4 teaspoon pepper

3/4 cup heavy cream

Vejledning

Preheat oven to 350 degrees F.

Cook rigatoni in salted water according to package directions until 1 minute shy of al dente – don’t overcook because it will continue to cook in the oven. Strain and rinse with cold water.

Meanwhile, heat oil in a large Dutch oven over medium-high heat. Once hot, add the onions and cook for 3 minutes. Add sausage and cook until almost cooked through. Add the bell peppers, garlic and optional red pepper flakes and cook for an additional 2-3 minutes or until the onions are softened. Discard excess grease (if there is any).

Stir in crushed tomatoes, tomato sauce, bouillon, sugar, bay leaf and all seasonings.

Cover, leaving about a 1-inch gap, and gently simmer for 8 minutes, stirring occasionally. Discard the bay leaf.

Stir in the heavy cream, followed by the rigatoni. Stir until pasta is completely coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste.

Add to a lightly greased 9x13 baking dish. Top with Parmesan and mozzarella.

Cover with foil and bake at 350 degrees F for 30 minutes or until cheese is melted. Remove the foil and bake a few more minutes for toasted cheese if desired. Garnish with fresh parsley (optional).