Baked Rigatoni

Recipe found here: click me We immediately nixed the chopped onion and the eggplant, because we’re picky and boring like that, and added in a bit more sausage and some pepperoni. Today we’re trying it with andouille because that’s what we’ve got that needs to be used.

Ingredients

  • 1 lb dry rigatoni
  • 8 links of your favorite pre-cooked sausage (beef, pork or chicken)
  • Extra-virgin olive oil
  • 2-3 cloves garlic, chopped
  • 15 pepperoni slices, quartered
  • Handful of fresh basil
  • 2 cups shredded mozzarella cheese
  • Pepper
  • 2 cans thick pasta sauce
  • 1 cup Parmesan cheese

Directions

  • Bring a pot of water to a boil and cook pasta only 6-7 minutes. It will be firm (and will soften when it’s baked).
  • While waiting for water to boil, chop the sausages (into big pieces) and the garlic. Cook together in olive oil in a skillet 3-4 minutes (they’ll cook further when baked). Put sausages and garlic in a large casserole dish.
  • Add the cooked rigatoni (drained) and ½ cup of the pasta water to the casserole. Roughly chop or tear basil and add to casserole. Add pepperoni. Add 1 cup of mozzarella. Grind in some black pepper. Pour in pasta sauce. Stir until all ingredients are combined.
  • Sprinkle remaining cup mozzarella and Parmesan over pasta. Cover with foil and refrigerate if making ahead, or immediately bake at 450 degrees for 15 minutes.
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