Description
Dive into the flavors of Italy with the Cheesy Italian Sausage and Spinach Rigatoni Bake. Perfect for a family dinner or a cozy gathering, this recipe combines hearty Italian sausage with fresh spinach, tangy cherry tomatoes, and a medley of cheeses all baked to perfection with rigatoni pasta. It’s a filling dish that promises to satisfy your cravings for something warm, cheesy, and deliciously comforting.
Ingredients
– 1 lb mild Italian sausage links
– ¼ cup + a drizzle of olive oil
– Kosher salt
– 1 lb rigatoni
– 1 lb cherry tomatoes, halved
– 6 cloves garlic, finely chopped
– 1 tsp dried oregano
– ¼ tsp red pepper flakes
– ¼ lb fresh spinach (or 2 large handfuls)
– 1 (24 oz) jar marinara sauce
– ½ cup grated Parmesan cheese, plus more for topping
– 2 tbsp chopped fresh parsley, plus more for topping
– ½ lb shredded mozzarella cheese
– ½ lb fresh mozzarella cheese, drained and sliced
Step-by-step Directions
1. Preheat and Prepare the Sausage
Preheat the oven to 450°F. Arrange the sausage links on a sheet pan, drizzle with some olive oil, and ensure they are well coated. Roast for about 12 minutes, until cooked through, then slice into ¼ inch pieces once slightly cooled.
2. Cook the Pasta
Bring a large pot of salted water to a boil, add rigatoni, and cook for 2 minutes less than the package instructions recommend.
3. Sauté Sausage and Add Ingredients
In a heavy-bottomed pot, heat ¼ cup of olive oil over medium-high heat. Add the sliced sausage and brown for 2-3 minutes. Add the halved cherry tomatoes and a pinch of salt, cooking until the tomatoes burst. Stir in garlic, oregano, and red pepper flakes.
4. Combine with Sauce and Spinach
Pour in the marinara sauce. Add the spinach and a ½ cup of the starchy pasta cooking water and bring to a simmer. Mix in the grated Parmesan cheese until it melts into the sauce.
5. Mix Pasta with Sauce
Drain the pasta and incorporate it into the sauce, stirring in the chopped parsley until everything is well combined.
6. Assemble and Bake
Grease a 12-inch cast iron skillet or a 9×13-inch baking dish with olive oil. Layer half the pasta mixture, followed by half of the shredded mozzarella. Repeat with the remaining pasta and top with fresh mozzarella slices and the rest of the shredded mozzarella. Bake for 8 minutes until the cheese has melted and then broil for 1-2 minutes until golden brown.
Servings & Preparation Time
– Servings: 6 to 8
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
Tips for Storage & Reheating
– Allow the dish to cool completely before covering it and storing it in the refrigerator for up to 4 days.
– Reheat in the oven at 375°F until warmed through, about 20-25 minutes. For quicker reheating, microwave individual portions for 1-2 minutes.
– Freezing is possible: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Conclusion
The Cheesy Italian Sausage and Spinach Rigatoni Bake is a versatile and crowd-pleasing dish that embodies the essence of Italian cuisine. Whether you’re looking for a comforting meal on a chilly evening or a satisfying dish for your next gathering, this baked pasta offers rich flavors and delightful textures that will bring everyone to the table eager for seconds. Enjoy the process of creating this warm and hearty bake, and relish the delightful combination of tastes and aromas that it brings to your kitchen.
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Cheesy Italian Sausage and Spinach Rigatoni Bake
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
Description
Dive into the flavors of Italy with the Cheesy Italian Sausage and Spinach Rigatoni Bake. Perfect for a family dinner or a cozy gathering, this recipe combines hearty Italian sausage with fresh spinach, tangy cherry tomatoes, and a medley of cheeses all baked to perfection with rigatoni pasta. It’s a filling dish that promises to satisfy your cravings for something warm, cheesy, and deliciously comforting.
Ingredients
- 1 lb mild Italian sausage links
- ¼ cup + a drizzle of olive oil
- Kosher salt
- 1 lb rigatoni
- 1 lb cherry tomatoes, halved
- 6 cloves garlic, finely chopped
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ lb fresh spinach (or 2 large handfuls)
- 1 (24 oz) jar marinara sauce
- ½ cup grated Parmesan cheese, plus more for topping
- 2 tbsp chopped fresh parsley, plus more for topping
- ½ lb shredded mozzarella cheese
- ½ lb fresh mozzarella cheese, drained and sliced
Instructions
- Preheat the oven to 450°F. Arrange the sausage links on a sheet pan, drizzle with some olive oil, and ensure they are well coated. Roast for about 12 minutes, until cooked through, then slice into ¼ inch pieces once slightly cooled.
- Bring a large pot of salted water to a boil, add rigatoni, and cook for 2 minutes less than the package instructions recommend.
- In a heavy-bottomed pot, heat ¼ cup of olive oil over medium-high heat. Add the sliced sausage and brown for 2-3 minutes. Add the halved cherry tomatoes and a pinch of salt, cooking until the tomatoes burst. Stir in garlic, oregano, and red pepper flakes.
- Pour in the marinara sauce. Add the spinach and a ½ cup of the starchy pasta cooking water and bring to a simmer. Mix in the grated Parmesan cheese until it melts into the sauce.
- Drain the pasta and incorporate it into the sauce, stirring in the chopped parsley until everything is well combined.
- Grease a 12-inch cast iron skillet or a 9×13-inch baking dish with olive oil. Layer half the pasta mixture, followed by half of the shredded mozzarella. Repeat with the remaining pasta and top with fresh mozzarella slices and the rest of the shredded mozzarella. Bake for 8 minutes until the cheese has melted and then broil for 1-2 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes