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Baked Rigatoni with Sausage and Mushrooms

Serves 8 to 10
Time 1 hr
Savory Italian sausage and sautéed mushrooms impart a spicy heat to this cheesy rigatoni. Toss a simple green salad while the pasta bakes, and serve with a nice dry red wine. It's a foolproof meal, perfect for a delightful Sunday dinner with great weeknight or lunchtime leftovers.
Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons minced garlic
  • 1 cup diced yellow onion
  • 1 1/2 pound white mushrooms, quartered
  • 1/2 cup red wine
  • 1 pinch crushed red Chile flakes, (optional)
  • 2 pounds Italian sausage, cut into bite-size pieces
  • 1 pound frozen spinach, thawed and squeezed dry
  • 1 pound ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 pound rigatoni pasta
  • 2 (26.0-ounce) jars prepared marinara sauce
  • 1/2 pound mozzarella, shredded
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Method

Preheat oven to 350°F.

Heat one tablespoon of olive oil in a sauté pan.

Add garlic, onion and mushrooms and sauté until mushrooms have released most of their liquid and onions are translucent.

Add red wine and crushed red pepper and continue to cook until red wine has evaporated. Remove from the pan and set aside.


Add remaining tablespoon of olive oil to the same pan and add the sausage. 

Cook until sausage is browned and cooked through.

Remove from the pan and add to mushroom mixture.

In a large bowl, combine spinach, ricotta cheese, egg, Parmigiano Reggiano, salt and black pepper and mix well.

Add mushrooms and sausage to this mixture.

Meanwhile, cook pasta in rapidly boiling water until al dente and drain.

Add cooked pasta and marinara sauce to the ricotta mixture and mix well until fully combined.

Transfer to a roasting pan and top with mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes.

Remove the foil and continue to bake until browned on top and fully heated through.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons minced garlic
  • 1 cup diced yellow onion
  • 1 1/2 pound white mushrooms, quartered
  • 1/2 cup red wine
  • 1 pinch crushed red Chile flakes, (optional)
  • 2 pounds Italian sausage, cut into bite-size pieces
  • 1 pound frozen spinach, thawed and squeezed dry
  • 1 pound ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 pound rigatoni pasta
  • 2 (26.0-ounce) jars prepared marinara sauce
  • 1/2 pound mozzarella, shredded
Shop with Prime

Exclusively for Prime members in select ZIP codes.