Servings: 8-10

Ingredients

  • Rigatoni (1 lb)
  • Ground spicy or sweet Italian sausage (1½ lbs)
  • Yellow onions, chopped (2)
  • Garlic, minced (5 cloves)
  • Crushed tomatoes (28 oz can)
  • Salt (1 tsp)
  • Sugar (1 tsp)
  • Crushed red pepper flakes (¼ tsp)
  • Ricotta cheese (15 oz)
  • Egg (1)
  • Grated parmesan (5 oz)
  • Fresh basil, chopped (⅓ cup, plus more for serving)
  • Italian blend shredded cheese (8 oz)

Directions

  1. Preheat oven to 425°F with rack in middle position.
  2. Boil salted water in a large pot. Cook rigatoni to very al dente (about 10 minutes). Drain and set aside.
  3. Brown Italian sausage in a large sauté pan over medium-high heat (5-6 minutes), breaking it apart. Transfer to a plate.
  4. Add chopped onions to the pan and sauté until translucent. Add minced garlic and cook 1 minute.
  5. Stir in crushed tomatoes, salt, sugar, and red pepper flakes. Simmer 10 minutes uncovered.
  6. Whisk together ricotta and egg in a small bowl.
  7. Add ricotta mixture, parmesan, cooked sausage, and basil to the sauce. Combine with cooked pasta in the large pot.
  8. Transfer mixture to a 9×13-inch baking dish. Top with Italian blend cheese.
  9. Bake uncovered 15-20 minutes until cheese melts and browns.

Notes

  • Ziti or penne can be used in place of rigatoni if preferred. Adjust cooking time as needed.
  • Adapted from Once Upon a Chef