Sausage and Rigatoni Bake
1 hour
25 minutes Cook Time
25 minutes Cook Time
Ingredients
- 24 oz Rigatoni pasta, cooked and drained
- 3TB Extra virgin olive oil
- 6 Cloves garlic, minced
- 2 medium onions, finely chopped
- 3lb Hot Italian sausage, casings removed (or 3lb bulk ground)
- 6 cups (1/2 #10 can) Red Gold diced tomatoes
- 6 cups (1/2 #10 can) Red Gold tomato sauce
- 2 cups #10 Red Gold tomato paste
- 3TB Italian seasoning
- 2.5TB Sugar
- 1 TBSP Fennel seeds
- 3TB Worcestershire sauce
- Freshly ground black pepper, to taste
- 8C Shredded mozzarella cheese
- 1 ½ C Shredded parmesan cheese
Instructions
Step 1
Preheat oven to 350° F. Heat oil in large skillet over medium-high heat; add garlic and saute until fragrant.
Step 2
Add sausage and stir to break up and cook until browned, about 5 minutes. Drain any excess fat.
Step 3
Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, fennel, Worcestershire sauce, salt and black pepper; stir to combine. Simmer for 3 to 4 minutes to blend flavors.
Step 4
Combine the pasta with the meat sauce, add mozzarella cheese and Parmesan cheese. Stir to combine and spoon mixture into a baking dish. Top with remaining cheese.
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