2 medium bell peppers (any color), seeded and chopped
3 tsp (about 3 medium cloves) minced garlic
1 TBSP dried oregano
1 tsp dried parsley
1/4 tsp red pepper flakes
salt & pepper
28-ounce can crushed tomatoes
1 pound uncooked Rigatoni pasta
1/2 cup freshly chopped basil leaves
15 ounces whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Preheat oven to 375°F.
Add the sausage to a dutch oven over medium heat and cook until browned, about 6 minutes, breaking up the sausage as it cooks. Drain pan of any excess fat.
Add the onion, bell pepper, garlic, oregano, parsley, red pepper flakes, and 1/2 tsp salt to the pan. Stir to combine and cook while stirring for about 3 minutes.
Stir the crushed tomatoes into the pan and reduce heat to low. Cook over low heat uncovered for about 20 minutes, stirring occasionally.
While the sauce simmers cook your rigatoni according to package directions. Drain and set aside.
Take the sauce off the heat and stir in the basil. Season sauce with salt and pepper to taste. Stir the cooked pasta and ricotta into the sauce until thoroughly combined.
Spread the pasta mixture evenly into a 9x13 baking dish and sprinkle the Parmesan cheese over top.
Bake uncovered in the preheated oven for 25 minutes or until bubbly.
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