Best Broccoli And Italian Sausage Baked Rigatoni Recipes

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

RIGATONI WITH BROCCOLINI AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
• Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
• Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
• Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

BROCCOLI WITH RIGATONI

Steps:

• Cook pasta according to package directions. Drain.
• In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
• Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

RIGATONI WITH ROASTED SAUSAGE AND BROCCOLI

Steps:

• Heat oven to 400 degrees. Cook the pasta till al dente, reserving 3/4 cup of the pasta water. Drain the pasta and return it to the pot.
• Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with oil, 1/2 tsp salt and pepper. Nestle the sausage in the vegetables and roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18-20 minutes.
• Add the sausage mixture, butter and 1/2 cup of the reserved cooking water to the pasta and toss to combine. Sprinkle with the parmesan before serving.

RIGATONI WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Preheat the oven to 350°F. Place the quartered garlic in the center of a square of foil lined with parchment paper. Fold up the edges of the foil to form sides. Drizzle the garlic with 3 tablespoons oil, and season with salt. Fold the foil up over the garlic to seal, forming a pouch. Transfer to a baking sheet. Roast the garlic until soft and golden brown, about 20 minutes.
• Bring a large pot of water to a boil; add salt. Add the broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain. Cut crosswise into 1-inch pieces; set aside. Puree the sun-dried tomatoes in a blender. Transfer to a small bowl; set aside.
• Cook the remaining 1/4 cup oil and the crushed garlic, the chile, and a pinch of salt in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the sausage; cook, stirring often, until browned, about 10 minutes.
• Stir in the broccoli rabe, sun-dried-tomato puree, and plum tomatoes. Cook until the liquid has reduced, 10 to 12 minutes more.
• Toss the cooked pasta with roasted garlic. Stir the pasta mixture into the sauce in the skillet. Season with salt and pepper.

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
• Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
• Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
• Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
• Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
• Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.