Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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2 pounds mild Italian sausage links, casings removed
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2 (28 ounce) cans Italian-style crushed tomatoes, undrained
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2 cups water
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3 tablespoons chopped fresh basil
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1 tablespoon chopped fresh oregano
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1 tablespoon chopped fresh parsley
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1 ½ (16 ounce) packages rigatoni pasta
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1 pound mozzarella cheese, shredded
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1 ½ cups freshly shredded Parmesan cheese, divided
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aluminum foil
Directions
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Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
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Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
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Preheat the oven to 350 degrees F (175 degrees C).
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Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from heat and add 2/3 of the sauce to pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil..
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Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.
Cook’s Note
If you like it spicy, use 1 pound mild Italian sausage and 1 pound hot Italian sausage. For a healthier version, use turkey sausage.
If you don't have fresh herbs, use dried instead: 2 teaspoons of dried basil, and 1 teaspoon each of dried oregano and dried parsley.
This recipe can easily be halved or divided into two pans — one to eat and one to freeze unbaked. If freezing and baking later, increase the baking time by 30 minutes.
Nutrition Facts (per serving)
| 580 | Calories |
| 26g | Fat |
| 54g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 580 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 11g | 55% |
| Cholesterol 63mg | 21% |
| Sodium 1326mg | 58% |
| Total Carbohydrate 54g | 19% |
| Dietary Fiber 3g | 12% |
| Total Sugars 3g | |
| Protein 32g | 63% |
| Vitamin C 2mg | 2% |
| Calcium 437mg | 34% |
| Iron 3mg | 14% |
| Potassium 332mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
