Description
Hearty rigatoni pasta nestles with spicy Italian sausage and tender spinach in this comforting Mediterranean-inspired casserole. Melted cheese blankets each noodle, promising rich flavors that draw you into a satisfying dinner experience.
Ingredients
Scale
Proteins:
- 1 lb (454 g) mild Italian sausage links
- ½ lb (227 g) shredded mozzarella cheese
- ½ lb (227 g) fresh mozzarella cheese, drained and sliced
- ½ cup (50 g) grated Parmesan cheese
Vegetables and Herbs:
- 1 lb (454 g) cherry tomatoes, halved
- ¼ lb (113 g) fresh spinach
- 6 cloves garlic, finely chopped
- 2 tablespoons chopped fresh parsley
Pantry Ingredients:
- 1 lb (454 g) rigatoni
- 1 (24 ounces / 680 g) jar marinara sauce
- ¼ cup (60 ml) + a drizzle olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Kosher salt
Instructions
- Ignite the oven to 450°F (232°C), preparing a sheet pan for roasting Italian sausage links generously coated with olive oil.
- Roast sausage links for approximately 12 minutes until thoroughly cooked, then allow to cool slightly before slicing into quarter-inch (0.64 centimeters) medallions.
- Fill a large pot with salted water and bring to a rolling boil, then introduce rigatoni pasta, cooking 2 minutes less than package recommendations for optimal al dente texture.
- Meanwhile, warm quarter cup (60 milliliters) olive oil in a heavy-bottomed pot over medium-high heat, sautéing sausage slices until golden brown for 2-3 minutes.
- Introduce halved cherry tomatoes with a delicate salt sprinkle, cooking until tomatoes burst and release their vibrant juices.
- Incorporate minced garlic, dried oregano, and red pepper flakes into the simmering mixture, creating a robust flavor foundation.
- Pour marinara sauce into the pot, adding fresh spinach leaves and half cup (120 milliliters) starchy pasta water, allowing ingredients to meld and simmer gently.
- Fold grated Parmesan cheese into the sauce, stirring until completely melted and integrated.
- Drain rigatoni and fold into the sauce, gently mixing with chopped parsley for even distribution.
- Prepare a 12-inch (30.48 centimeters) cast iron skillet or 9×13-inch (22.86×33.02 centimeters) baking dish with olive oil coating.
- Create initial layer with half the pasta mixture, followed by an even spread of shredded mozzarella cheese.
- Repeat layering with remaining pasta, topping with fresh mozzarella slices and additional shredded mozzarella for maximum cheesy coverage.
- Bake for 8 minutes until cheese melts completely, then broil 1-2 minutes to achieve a golden-brown, crispy cheese crust.
Notes
- Elevate your weeknight dinner with this hearty and cheesy Italian sausage pasta bake that brings restaurant-quality flavor right to your home kitchen.
- Roasting sausage links before slicing intensifies their flavor and ensures a perfectly crisp exterior for maximum taste impact.
- Reserve some pasta water to create a silky, luxurious sauce that helps bind ingredients together and adds depth to the overall dish.
- Slightly undercooking pasta during the initial boil allows it to finish cooking in the sauce, preventing mushy texture and ensuring perfect al dente consistency.
- Using a combination of shredded and fresh mozzarella creates a dramatic, golden-brown cheese topping with varying textures and melting properties.
- This one-pan meal can be prepared ahead of time and is perfect for meal prep, family gatherings, or impressing unexpected dinner guests with minimal cleanup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 1100 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg