Sausage & Rigatoni/Pic:Haven’t Made

[Roxy15]

Here's a good weeknight one. It assembles easy enough and takes just over an hour to bake. 

 

Sausage and Rigatoni Dump Dinner;

 

INGREDIENTS:

 

•    Unsalted butter, for the baking dish

•    One 24-ounce jar marinara sauce

•    3 cups beef broth

•    1/4 cup tomato paste

•    4 cloves garlic, grated

•    Kosher salt and freshly ground black pepper

•    1 pound uncooked rigatoni

•    1 pound Italian sausage, casings removed

•    3/4 cup ricotta

•    2 cups shredded mozzarella

 

DIRECTIONS:

 

1)    Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.

 

2)    Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.

 

3)    Spread half the pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dolloping onto the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over top. Repeat with a second layer.

 

4)    Cover with aluminum and bake until the pasta is al dente, about 50 minutes.

 

5)    Uncover and sprinkle the mozzarella on top. Bake until the mozzarella is melted and bubbly, about 10 minutes.

 

INGREDIENT NOTES:

 

•    I wouldn't use the basic marinara sauce here. You need something with herbs and flavors added in, spring for quality. 

•    The beef broth, marinara and cheeses all add salt. That being said, if I were to use low sodium broth, I would taste the mixture first and add salt as needed. 

•    1/4 cup of tomato paste is a lot! Use the good stuff because that is going to impart so much flavor to this final dish. 

 

TAKEN FROM:

 

https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-rigatoni-dump-dinner-6548693