Prepare the Marinara Sauce: Heat Olive oil in a large pot over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more. Stir in Crushed tomatoes, Dried oregano, Dried basil, Salt, and Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Prepare the Sausage Filling: In a large skillet, cook Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a large bowl, combine cooked sausage, Ricotta cheese, Parmesan cheese, Egg, Italian seasoning, Garlic powder, Salt, and Pepper. Mix well.
Cook the Rigatoni: Cook Rigatoni pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. This is easiest to do with 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 5-10 minutes to heat through. Serve immediately, garnished with extra Parmesan cheese if desired.
Ingredients
6
1450pound Rigatoni pasta
1450pound Italian sausage, removed from casings
1/275cup Ricotta cheese
1/430cup Parmesan cheese, grated
12Egg, large
1/21teaspoon Italian seasoning
1/41teaspoon Garlic powder
Saltto taste
Pepperto taste
28825ounce Crushed tomatoes
12Onion, chopped
24cloves Garlic, minced
11teaspoon Dried oregano
11teaspoon Dried basil
11tablespoon Olive oil
Saltto taste
Pepperto taste
Equipment
Large pot
Large skillet
Large bowl
Colander
Spoon
Instructions
Prepare the Marinara Sauce: Heat Olive oil in a large pot over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more. Stir in Crushed tomatoes, Dried oregano, Dried basil, Salt, and Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Prepare the Sausage Filling: In a large skillet, cook Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a large bowl, combine cooked sausage, Ricotta cheese, Parmesan cheese, Egg, Italian seasoning, Garlic powder, Salt, and Pepper. Mix well.
Cook the Rigatoni: Cook Rigatoni pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. This is easiest to do with 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 5-10 minutes to heat through. Serve immediately, garnished with extra Parmesan cheese if desired.
Comments