Rigatoni
This Rigatoni recipe is the best cheesy, hot pasta bake! Made with pasta, sausage, marinara, and gooey provolone, mozzarella, and parmesan! This easy dinner is a family favorite.
Servings: 8 people
Calories: 712kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 pound hot Italian sausage can use sweet Italian sausage, if preferred
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/4 teaspoon salt plus more to taste, if desired
- 1/4 teaspoon pepper plus more to taste, if desired
- 1 (23 oz) jar pasta sauce
- 1 pound rigatoni pasta cooked 2 minutes less than al dente, according to box directions
- 1 (8 oz) package provolone cheese slices
- 1 (16 oz) container sour cream
- 1 (8 oz) block mozzarella cheese shredded
- 1/4 cup grated parmesan
Instructions
- Preheat oven to 350 degrees F and grease a deep 9x13 inch baking dish with cooking spray. Set aside.
- Melt butter over medium heat in a large non-stick skillet.
- Once melted, add in sausage, onion, garlic, salt, and pepper,
- Cook, breaking up the meat as you go, until the onions are soft and the sausage is no longer pink.
- Stir in the jar of pasta sauce, then pour the mixture into a large mixing bowl.
- Stir in the cooked pasta.
- Taste and re-season, if necessary.
- Spread 1/2 of the rigatoni mixture evenly into the bottom of the prepared baking dish.
- Layer with 1/2 of the provolone cheese slices.
- Dollop then spread out 1/2 of the sour cream on top of the cheese.
- Sprinkle with 1/2 of the mozzarella.
- Repeat the layers.
- Top with grated parmesan.
- Bake in the preheated oven for 30-45 minutes, or until the cheeses are melted and the dish is heated through.
- Serve and enjoy!
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Nutrition
Serving: 1person | Calories: 712kcal | Carbohydrates: 54g | Protein: 34g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 113mg | Sodium: 1380mg | Potassium: 744mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1138IU | Vitamin C: 8mg | Calcium: 507mg | Iron: 3mg