“From Martha Stewart. I did modify a bit. Nice pasta dish. I also halved nicely.”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In large saucepan, heat oil over medium heat.
  3. Add garlic and onion, and cook until onion is translucent, about 4 minutes.
  4. Add tomato paste, and cook, stirring, 2 minutes.
  5. Stir in tomatoes, sugar, oregano, and pepper flakes, if using. Salt and pepper.
  6. Cook until slightly reduced, stirring occasionally, about 15 minutes.
  7. Meanwhile bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally about 9 to 10 minutes or according to package directions. Drain in a colander and rinse under cool water until cool, set aside.
  8. In medium nonstick skillet, brown sausage and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain grease and set aside.
  9. In a medium bowl, combine ricotta with half of the mozzarella cheese. Stir to combine. Season with a pinch of pepper and salt.
  10. To assemble:
  11. Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.
  12. Add half of the pasta in an even layer.
  13. Spread with 1/2 cup of the sauce.
  14. Spread with ricotta mixture. I found it easier to drop by tablespoons, evenly distributed, and let set for a minute and then it was easier to spread.
  15. Add sausage.
  16. Spread 1 cup more sauce over top.
  17. Top with remaining rigatoni and 1 1/2 cups sauce. Any remaining sauce may be served on the side (I did not have any remaining sauce).
  18. Sprinkle with remaining mozzarella over top.
  19. Place baking dish on a baking sheet and transfer to oven. Bake until bubbly 35 to 40 minutes.

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