Baked Rigatoni Pasta
Learn how to make baked rigatoni pasta and whip up enough of this Baked Rigatoni Pasta dish for 4 meals.
Prep Time25 mins
Cook Time1 hr
Servings: 24 Servings
- 48 oz Rigatoni pasta 3 16oz boxes
- 3 jars Spaghetti Sauce
- 2 lbs. Sweet Italian Sausage casings removed
- 2 lbs. Mozzarella Cheese shredded
- 24 slices Provolone Cheese
- 3 tsp Dried Oregano optional
- 3 tsp Basil optional
In a very large stock-pot bring to boil enough water to cook pasta according to directions on the package.
Cook pasta till just al dente or even ever so slightly undercooked as the pasta will absorb some of the extra sauce. You don't want mushy pasta.
In a large skillet (or I use my electric frying pan) brown and crumble the Italian sausage, drain and rinse to remove extra fat.
Add sausage back into skillet and add spaghetti sauce to the pan.
Add optional herbs and spices to jazz up your sauce - this is optional but I like to sometimes add a little dried oregano and basil to mine.
Cook sauce and sausage for about 10 minutes until sauce is hot.
Drain pasta and add it back into your large stock-pot, pour spaghetti sauce and sausage over cooked pasta and stir to combine.
Divide pasta into four 11 3/4 inch by 9 3/8 inch aluminum foil pans (I purchase my pans at the Dollar Tree 2 for $1.00)
Sprinkle each pan of pasta with 1/2 lb. of shredded mozzarella cheese and then top with 6 slices of provolone cheese.
Label each pan with instructions on how to cook. I simply wrote on a 3x5 index card "Baked Rigatoni Pasta with the date - Bake at 350 degrees for 1 hour"
Calories: 458kcal | Carbohydrates: 44g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 526mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg