This is adapted from a recipe in Parade magazine. Have made it a couple of times, and is a keeper. I am not fond of most run-of-the-mill Italian dishes, but this one is outstanding. The fresh Mozzarella and fresh basil make this dish. Do not substitute.
Provided by AreThree
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat your oven to 350 degrees.
- Prepare fresh Basil leaves by tearing or chopping them into dime-sized pieces and set aside.
- Cut about five slices of the fresh Mozzarella cheese and set aside.
- Cube the remaining Mozzarella cheese and set aside. I use about half of the cheese as cubes and about half as slices.
- Dice the tomatoes and set aside.
- Pour the Olive oil into your favorite skillet and apply medium heat.
- Fill a large pot with water, and apply high heat to boil the pasta.
- Lightly oil a 9 x 13 inch baking dish that is about 2 inches deep.
- Into a large bowl, combine the Marinara sauce, the diced tomatoes, the Basil, the Oregano, the red pepper flakes and the cubes of Mozzarella.
- Remove the casings from the sausages and brown in the skillet, breaking the sausages into clumps.
- Cook the Rigatoni in the boiling water until just tender. I like to add olive oil and salt to the water here, but you may cook your pasta how you like.
- After the pasta and sausage are cooked, add both to the large bowl and thoroughly, but gently, combine.
- Once everything has been mixed, pour the contents of the bowl into the baking dish.
- Place the slices of Mozzarella on top of the mixture. I like to cut the slices into smaller slices so I get a nice even distribution of Mozzarella on the top of the mixture.
- Place in the pre-heated oven, on the middle rack, and bake for about 20 minutes.
Nutrition Facts : Calories 767.6, Fat 44.3, SaturatedFat 18, Cholesterol 150.5, Sodium 1402.4, Carbohydrate 56.4, Fiber 3.1, Sugar 12.2, Protein 35.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love