RECIPE INDEX & RESOURCES

Sunday, March 5, 2023

Baked Rigatoni w/ Sausage, Ricotta & Mozzarella

We dodged the blizzard bullet this past weekend. However, in anticipation of the predicted heavy snowfall, I thought the forecast called for comfort food to fortify our bodies and spirits. First up was replenishing the freezer with balls of dough made from my favorite chocolate chip cookie recipe. Followed by a trip to the grocery store to gather the ingredients for both pancakes and this hearty, soul satisfying, incredibly flavorful Baked Rigatoni w/ Sausage, Ricotta & Mozzarella. As it turned out, we didn't have to shovel any snow, but we ate pretty well. 


Beyond how satisfying it is, the Baked Rigatoni w/ Sausage, Ricotta & Mozzarella is a perfect, unfussy weeknight, weekend, Sunday dinner, or dinner party worthy dish. Paired with a fabulous salad, some warm crusty bread, and wine, you have all of the makings of a meal destined to make everyone sitting around the table feel both happy and content. 

There are technically two versions of this dish. The simple one and the more complicated one. The simple one uses a high quality store-bought arrabbiata sauce and store-bought pesto. The complicated one is made with homemade marinara and homemade pesto. The recipe below is for the simpler one. The simple, semi-homemade version makes it an even more enticing go-to dish.


With three kinds of cheese, could this Baked Rigatoni w/ Sausage, Ricotta & Mozzarella be any more irresistible? A ball of fresh mozzarella (cut up or broken up into pieces), grated mozzarella, and whole milk ricotta are the trifecta of cheesy goodness. If you want to give the ricotta even more body, I highly recommend you mix it with an egg yolk. Mild Italian sausage and arrabbiata sauce give this dish a bit of kick. However, if you want a slightly less spiced version, use chicken sausage and marinara sauce. 


Heavy cream and butter (should you decide to use it), adds both thickness and richness to the sauce. A small amount of butter goes along way, so one tablespoon is all you really need. When buying the pasta, I highly recommend using rigatoni, but you could also make it with ziti. But you should know there is a difference between the two. Rigatoni is usually made with durum wheat flour and is a tube shaped, ridged, flat end pasta. Ziti, on the other hand, is smooth with angled edges. Both work well in baked pasta dishes, however, the rigatoni has a slightly firmer bite than the ziti and it's ridges give the sauce something to cling to. I just happen to think the rigatoni makes the dish even more appealing.


The shredded mozzarella get mixed into the pasta, sauce, and sausage mixture, while the ball of fresh mozzarella gets cut up (or broken up) and evenly placed on top. Dollops of the enriched ricotta and pesto go on top of the pasta before it goes into the oven to bake.


In a preheated 350 degree (F) oven, the Baked Rigatoni w/ Sausage, Ricotta & Mozzarella is covered with foil and initially baked for 15 minutes. After fifteen minutes, the foil is removed and the pasta continues to bake for another 15-20 minutes. Or until the cheese has melted and it cooked through the center.

If you want to add even more cheesiness (and you should), top the baked pasta with shavings of Parmigiano-Regianno before serving. Bring a bowl of additional shaved cheese to the table for those who really love cheese!  And for an even more impressive presentation, garnish the top with some fresh basil before serving!

If you are craving comfort food or need an excuse to host a casual dinner party, make this Baked Rigatoni w/ Sausage, Ricotta & Mozzarella! It's an incredibly delicious, hearty, simple yet impressive, almost effortless to make dish. One destined to become one of your go-to favorites! 

Recipe
Baked Rigatoni w/ Sausage, Ricotta & Mozzarella
Serves at least 8

Ingredients
16-20 ounces (461-567g) Italian sausage, casings removed and broken in pieces (more is better!)
1 Tablespoon olive oil
1 pound (454g) rigatoni (see notes)
32 ounce (907g) jar plus 1/2 to 1 additional cup (125-250g) of high quality arrabbiata or marinara sauce, store bought (recommend Rao's) or homemade. Note: You will need between 4 and 4 1/2 cups of sauce for this dish.
1/2 cup heavy cream
1 Tablespoon unsalted butter (optional, but good)
1 cup (4 ounces/114g) shredded mozzarella cheese
8 ounce (230g) ball of fresh mozzarella
1 cup (228g) whole milk ricotta
1 large egg yolk
1/4 to 1/2 cup (62g-124g) homemade or high quality imported pesto (I used about 1/3 cup of pesto)
Freshly shaved Parmigiano-Regianno
Fresh basil for garnish

Directions
1. Preheat oven to 350 degrees (F).
2. Cook the rigatoni according to package directions. Drain and let cool slightly. Note: You want the rigatoni to be slightly al dente as it will continue to cook in the sauce when baked in the oven.  
3. In a large skillet, add the olive oil and cook the Italian sausage over medium-high heat until browned (about 10 minutes). Remove from the heat.
4. In a medium saucepan, whisk together the arrabbiata sauce and heavy cream and cook just until slightly heated. For an even richer sauce, add in 1 Tablespoon of unsalted butter. Cook until the butter has melted. Note: Begin with using 4 cups of sauce. If after mixing the sauce with the pasta and cooked sausage you feel you would like a saucier dish, mix in the remaining 1/2 cup.
5. Add the cooked pasta and sauce to the skillet with the cooked sausage. Stir to combine. 
6. Immediately transfer to a 9" x 12" baking dish and mix in the shredded mozzarella.
7. In a medium sized bowl, whisk together the whole milk ricotta and egg yolk. Evenly drop dollops of the enriched ricotta over the pasta.
8. Evenly insert pieces of the fresh mozzarella into the pasta dish.
9. Evenly place spoonfuls of the pesto on top of the pasta dish.
10. Place on the baking dish on baking sheet and tightly cover with aluminum foil. Bake for 15 minutes. Remove the foil and continue baking for another 20 minutes or until completely heated through.
11. Remove from the oven, garnish with fresh basil, top with some shaved parmigiano-regianno, and serve immediately.

Notes: (1) I used Rigatoni No. 50 from Rummo. (2) Four cups of store bought or homemade arrabbiata (or marinara) sauce is needed for this dish. I used a 32 ounce jar of Rau's Arrabbiata Sauce and used one cup from a 24 ounce jar. (3) You could assemble the dish early in the day, cover and refrigerate. Take the baking dish out of refrigerator at least 20 minutes before placing it in a hot oven.