Rigatoni with Italian Sausage

Rigatoni with Italian Sausage

Serves 6
Prep time 45 minutes
Cook time 45 minutes
Total time 1 hours, 30 minutes


  • 2 cups Rigatoni
  • 4 cups Chunky Veggie Tomato Sauce (see Pasta & Sauces for recipe)
  • 3 mild or hot italian sausages
  • 2 cups grated mozzerella cheese
  • 3 tablespoons grated parmesan cheese


Step 1
Preheat oven to 350 degrees.

Bring a large sauce pan of water to boil. Add salt and 1/2 teaspoon of olive.

Once the water is boiling add rigatoni and cook to instructions. Once the pasta is ale dente or still slightly firm remove from heat, drain thoroughly and remove to large saucepan.
Step 2
Meanwhile heat chunky veggie tomato sauce on small sauce pan until warmed through. Set to simmer.
Step 3
Add sausages to fry pan and add 1 cup water, cover and bring to slow boil for about 10 minutes. Drain water and then let brown on all sides for about 5 to 10 minutes but don't overcook. Drain and pat dry with paper towels and set aside to cool.
Step 4
Add about 4 cups of the veggie sauce to pasta and stir well. You just want to make sure the pasta is well coated so it stays moist when baked.
Step 5
Slice the sausages into bite size pieces and add to pasta mixture.
Step 6
Transfer mixture to a very lightly greased cassarole dish.
Step 7
Top with grated mozzerella cheese and sprinkle with parmesan. Cover and place in the oven for about 25 minutes. Remove cover and allow to brown slightly for about 10 more minutes.
Step 8
Remove from oven and allow to set for about 10 minutes and serve.

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