Rigatoni al Forno

Rigatoni al Forno Dish Guide

Serves 6-8

1 lb rigatoni pasta

5 Italian sausage links (mild, sweet or hot)

1 medium yellow onion, finely diced

4 garlic cloves, minced

2 T balsamic vinegar

1 14 oz can diced tomatoes

1 28 oz can crushed tomatoes

1 cup mozzarella cheese (plus more for topping)

½ cup grated parmesan cheese (plus more for topping)

1 and ½ cups ricotta cheese

1 T salt-free garlic and herb seasoning (such as Ms. Dash)

8-10 fresh basil leaves, torn or chopped for garnish

Salt and pepper to taste

Cut the sausage casings and remove from sausage. Bring a large skillet up to medium heat. Break the sausage into bite size pieces and place into skillet and cook for 4-5 minutes or until browned on one side. Flip and cook for 2-3 minutes more. Add the onions and stir to coat in the sausage fat. Cook for 2-3 minutes or until the onions are softening. Add in the garlic and garlic herb seasoning and cook for 1 minute. Deglaze the pan with the vinegar then add in the diced and crushed tomatoes. Stir and bring to a simmer and cover partially and cook for 20-25 minutes. Taste and add salt and pepper as needed – the sausage and tomatoes will impart seasoning so it is best to wait till this point to season.

In the meantime, bring a large pot of water to the boil and season well with salt. Cook the rigatoni 2-3 minutes shy of package directions and drain. Return to the pot and add in the tomato and sausage mixture. Stir to combine.

In a bowl add the mozzarella, ricotta and parmesan cheese and stir to combine.

In a large baking dish (13x9 or deep 9x9) add in half the pasta and sauce mix. Top with the cheese mixture and spread into an even layer. Add the remaining pasta mixture. Top with more mozzarella and parmesan. Bake uncovered at 375 for 25-30 minutes or until the cheese is golden brown and the sauce is bubbling up the sides of the baking dish.

Allow to rest for at least 15 minutes and then garnish with fresh basil and serve.