This post is in partnership with DeLallo Foods
Crusty and melty. Officially these descriptions are opposites. But not when you’re talking baked pasta, because then they go hand in hand. If there’s one thing better than pasta and sausage it’s pasta and sausage with melty layers of cheese baked through and crisped and crusted on top.
Talk about the ultimate cheese pull.
This Baked Sausage and Cheese Rigatoni is one that’s destined to become a family favorite, not just because it tastes incredible to everyone who eats it, but also because the cook in the kitchen is one happy chef because since the recipe is so easy to pull together thanks to a stash of DeLallo ingredients in the pantry.
Once again this year I’ve partnered with DeLallo Foods to create easy, family-friendly recipes, and I gotta say, they’re all winners through and through. Creating recipes using DeLallo products is honestly one of the most fun parts of this job.
DeLallo has such a wide variety of high quality products to fill the pantry, it makes cooking for any of night of the week a whole lot simpler than one would expect.
This recipe uses DeLallo’s jarred pomodoro fresco marinara (you could choose one of their other flavors if you’d prefer), roasted red bell peppers, and obviously rigatoni noodles. DeLallo’s pasta is my favorite because its made with semolina pasta to create a toothy bite. The key to baked pasta is to undercook it when boiling it in the pasta water so it doesn’t get mushy as it bakes in the sauce.
Rigatoni is perfect for a chunky sausage sauce like this because the sausage sticks in all the nooks and crannies of the pasta. For this recipe I used sweet Italian sausage and then gave it even a little more Italian oomph by cooking it with an extra dose of fennel seeds. The sauce gets a sweet bite with the addition of roasted red bell peppers.
Ah. Now that’s that way I like it.
Ricotta, Parmesan and provolone give this pasta it’s cheesy bite. Provolone gives an even better cheese pull than mozzarella and totally delivers in this recipe. I used a deeper casserole dish for my version, but if you use a shallower baking pan, you’ll want to add a few additional slices of provolone than what I call for in the recipe so that the whole top is covered in cheesy goodness.
Want to see how it’s done? Check out the video below!
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- Extra virgin olive oil
- 1 pound ground sweet Italian sausage
- 1 tablespoon fennel seeds
- 1 small onion, chopped
- 1 12 ounce jar DeLallo roasted red bell peppers
- 1 25 ounce jar DeLallo Pomodoro Fresco marinara sauce
- 1 16 ounce package DeLallo rigatoni
- 15 ounces ricotta cheese
- 8 ounces grated parmesan cheese
- ¼ cup Italian flat leaf parsley, chopped
- 6-8 slices provolone cheese
- Preheat the oven to 375 degrees F. Prepare a 2½ or 3 quart baking dish with a drizzle of the olive oil.
- In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.
- Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.
- In a large bowl stir together the ricotta cheese, parmesan and parsley.
- Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.
But Wait, There’s More
Looking for more dinner inspiration? Here’s a few to whet your whistle.
Thanks for stopping by and I hope this recipe gets you in the kitchen to make something good.
This post is in partnership with DeLallo Foods. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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