3 cheese baked rigatoni, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, crushed tomatoes, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen chopped spinach, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mozzarella cheese, Pam Cooking Spray, parmesan cheese, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red pepper flakes, ricotta cheese, rigatoni, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet Italian sausage, Thorn Apple Valley, Toll House, tomato paste, tomato sauce, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am seriously in love with this meal. It only takes about 20 minutes to prepare (even less, if you’re using chicken leftovers instead of cooking up some sausage!)
Then a quick 25 minutes in the oven and you’ve got yourself an incredible dinner. How easy is that? Super easy! Sometimes I use different kinds of seasoned, crushed tomatoes or switch to different kinds of cheese – whatever I happen to have at hand. So far every version has turned out amazing!
2 links sweet Italian sausage
1 Tbsp tomato paste
26 oz. crushed tomatoes
15 oz. can tomato sauce
1 cup water
crushed red pepper flakes, to taste
salt, to taste
1 lb rigatoni
1/4 cup parmesan cheese
8 oz. ricotta cheese
2 cup mozzarella cheese
1 pkg. frozen chopped spinach
salt, to taste
Preheat oven to 350 F.
Cook the rigatoni al dente, according to package directions. Drain, add back to pot, set aside.
While pasta is cooking, cook sausage in a Dutch oven until brown. Add tomato paste and cook for about a minute.
Add crushed tomatoes, tomato sauce, water and salt. Bring to a boil, reduce heat to low, and simmer for 10-15 minutes.
Add ricotta, 1 cup mozzarella, 1/2 of the parmesan & spinach to a bowl, stir to combine. Season with salt and crushed red pepper flakes.
Add sauce and cheese mixture to the pan of cooked rigatoni. Stir to combine.
Transfer mixture to a 9 x 13 casserole dish, top with remaining cheeses.
Bake, covered with aluminum foil, at 350 for 20 minutes.
Remove foil, bring oven temperature up to broil, and cook for 2-3 more minutes, keeping an eye that the top doesn’t burn.
Remove from oven, allow to set for a couple of minutes.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Instead of Italian sausage you could use up the shredded chicken leftovers from last night’s dinner!