@christopherhopkins1: Baked Italian Sausage Rigatoni with Creamy Ricotta Mozzarella Sauce Ingredients: 1 lb mild Italian sausage, casings removed 12 oz rigatoni pasta 1 tbsp olive oil 1 small yellow onion, finely diced 3 cloves garlic, minced 2 cups marinara sauce 1/2 cup heavy whipping cream 1 cup whole-milk ricotta cheese 1 1/2 cups shredded low-moisture mozzarella cheese, divided 1 tsp Italian seasoning 1/2 tsp black pepper 1/4 tsp red pepper flakes, optional 2 tbsp fresh basil, chopped Directions: 1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. 2. Bring a large pot of salted water to a boil. Cook the rigatoni for about 2 minutes less than the package directions so it finishes cooking in the oven. Drain and set aside. 3. Heat the olive oil in a large frying pan over medium-high heat. Add the Italian sausage and diced onion. 4. Cook for 6–8 minutes, breaking the sausage into small pieces until browned and fully cooked. Drain off excess grease if needed. 5. Stir in the minced garlic, Italian seasoning, black pepper, and red pepper flakes if using. Cook for another 30 seconds. 6. Add the marinara sauce and let the mixture simmer gently for 3–4 minutes. 7. Reduce the heat to low and stir in the heavy cream until the tomato sauce becomes creamy and slightly lighter in color. 8. In a separate bowl, combine the ricotta cheese with 1/2 cup shredded mozzarella. Mix until creamy. 9. Add the cooked rigatoni to the sausage sauce and gently toss until the pasta is evenly coated. 10. Transfer half the rigatoni mixture to the prepared baking dish. Add small spoonfuls of the ricotta mixture over the pasta, then cover with the remaining rigatoni. Gently swirl the layers in a few places to distribute the ricotta without completely mixing it away. 11. Sprinkle the remaining 1 cup shredded mozzarella evenly over the top. 12. Bake uncovered for 20–25 minutes, until the mozzarella is melted with golden-brown spots and the filling is hot throughout. 13. Let the casserole rest for 5–10 minutes before serving. Sprinkle with fresh chopped basil. Prep Time: 15 minutes Cook Time: 35–40 minutes Total Time: 50–55 minutes Servings: 6 | Calories: Approximately 700 per serving

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Saturday 17 October 2026 18:25:19 GMT