Make A Difference Marinara And Pasta Food

MARINARA-SAUSAGE PASTA BAKE

Marinara-Sausage Pasta Bake image

Turn your pasta into a hearty dump-and-serve casserole. Simply combine uncooked rigatoni, loose Italian sausage and ricotta in a baking dish, cover with marinara sauce and bake. For the final step, top it with a generous amount of mozzarella and pop it back in the oven until the cheese is melted and bubbly.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Unsalted butter, for the baking dish
One 24-ounce jar marinara sauce
3 cups beef broth
1/4 cup tomato paste
4 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound uncooked rigatoni
1 pound Italian sausage, casings removed
3/4 cup ricotta
2 cups shredded mozzarella

Steps:

Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 minutes.

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