Copycat Olive Garden Sausage Stuffed Giant Rigatoni

Name: Copycat Olive Garden Sausage Stuffed Giant Rigatoni (Upgraded)
Total time: 1 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Giant Rigatoni Pasta; 1 Italian Sausage-sweet or hot, removed from casing; 1/2 Ricotta Cheese-whole milk; 1/4 Parmesan Cheese-freshly grated; 1/4 Pecorino Romano Cheese-freshly grated; 1 Egg-large; 1 tbsp Fresh Parsley-chopped; 1/2 tsp Italian Seasoning; 1/4 tsp Red Pepper Flakes; 1/4 tsp Salt; 1/8 tsp Black Pepper; 28 Crushed Tomatoes-San Marzano; 1 Yellow Onion-diced; 3 Garlic-minced; 2 tbsp Olive Oil-extra virgin; 1 tbsp Tomato Paste; 1 tsp Sugar; 1 tsp Dried Oregano; 1/2 tsp Salt; 1/4 tsp Black Pepper

⏱1h 25m

👥6

🔥700 cal

Medium

🍽️Italian

A refined version of the classic, featuring a more complex sauce and a richer sausage filling, elevating the flavors and textures.

1 Giant Rigatoni Pasta

1 Italian Sausage-sweet or hot, removed from casing

1/2 Ricotta Cheese-whole milk

1/4 Parmesan Cheese-freshly grated

1/4 Pecorino Romano Cheese-freshly grated

See all 20 ingredients ↓

(0 reviews)

⏱1h 25m

👥6

🔥700 cal

Medium

🍽️Italian

A refined version of the classic, featuring a more complex sauce and a richer sausage filling, elevating the flavors and textures.

#pasta #sausage #italian #comfort food

Instructions

Prepare the Marinara Sauce: Heat Olive Oil in a large saucepan over medium heat. Add Onion and cook until softened, about 7 minutes. Add Garlic and Tomato Paste and cook for 1 minute more. Stir in Crushed Tomatoes, Sugar, Dried Oregano, Salt, and Black Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Prepare the Sausage Filling: In a skillet, cook Italian Sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a bowl, combine cooked Sausage, Ricotta Cheese, Parmesan Cheese, Pecorino Romano Cheese, Egg, Fresh Parsley, Italian Seasoning, Red Pepper Flakes, Salt, and Black Pepper. Mix well.
Cook the Rigatoni: Cook Rigatoni according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. You may need a small spoon or piping bag.
Combine and Serve: Add the stuffed Rigatoni to the Marinara Sauce. Gently toss to coat. If the sauce is too thick, add a little of the reserved pasta water. Simmer for 10-15 minutes to heat through. Serve immediately, garnished with extra Parmesan and Pecorino Romano Cheese if desired.

Ingredients

1 450 g Giant Rigatoni Pasta
1 450 g Italian Sausage-sweet or hot, removed from casing
1/2 75 g Ricotta Cheese-whole milk
1/4 30 g Parmesan Cheese-freshly grated
1/4 30 g Pecorino Romano Cheese-freshly grated
1 1 Egg-large
1 tbsp 15 mL Fresh Parsley-chopped
1/2 tsp 2.5 mL Italian Seasoning
1/4 tsp 1.25 mL Red Pepper Flakes
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black Pepper
28 825 mL Crushed Tomatoes-San Marzano
1 1 Yellow Onion-diced
3 3 Garlic-minced
2 tbsp 30 mL Olive Oil-extra virgin
1 tbsp 15 mL Tomato Paste
1 tsp 5 mL Sugar
1 tsp 5 mL Dried Oregano
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper

Equipment

Large saucepan
Skillet
Large pot
Mixing bowl
Spoon

Instructions

Prepare the Marinara Sauce: Heat Olive Oil in a large saucepan over medium heat. Add Onion and cook until softened, about 7 minutes. Add Garlic and Tomato Paste and cook for 1 minute more. Stir in Crushed Tomatoes, Sugar, Dried Oregano, Salt, and Black Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Prepare the Sausage Filling: In a skillet, cook Italian Sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a bowl, combine cooked Sausage, Ricotta Cheese, Parmesan Cheese, Pecorino Romano Cheese, Egg, Fresh Parsley, Italian Seasoning, Red Pepper Flakes, Salt, and Black Pepper. Mix well.
Cook the Rigatoni: Cook Rigatoni according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. You may need a small spoon or piping bag.
Combine and Serve: Add the stuffed Rigatoni to the Marinara Sauce. Gently toss to coat. If the sauce is too thick, add a little of the reserved pasta water. Simmer for 10-15 minutes to heat through. Serve immediately, garnished with extra Parmesan and Pecorino Romano Cheese if desired.

Nutrition per serving

Calories 700