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
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.
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.
Nutritional Info
Serving Size
Calories
680
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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. See our Terms of Service.