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Prep Time
5 mins
Total Time
30 mins
Serves
4

Ingredients

3 1/2 cups
rigatoni
875 mL
1 pkg
fresh marinara sauce
300 mL
1/3 cup
fresh basil leaves, divided
75 mL
1/4 cup
chopped fresh parsley leaves
60 mL
1/4 tsp
each salt and pepper
1 mL
2
raw spicy sausages
2 tbsp
dry breadcrumbs
30 mL
3 pieces
light bocconcini cheese, thinly sliced (approx. 1/3 cup/75 mL)

Directions

Step 1
Preheat oven to 425°F (220°C). Bring a large pot of salted water to boil and par-cook rigatoni for 6 min. Drain well, reserving 1/2 cup (125 mL) of cooking water. Transfer pasta to an oiled 11 x 9-in. (2.5 L) baking dish. Set aside.
Step 2
Meanwhile, in a bowl or large measuring cup, combine marinara sauce, pasta water, half of the basil leaves, torn into pieces, and chopped parsley. Season with salt and pepper and pour evenly over the dish. Squeeze sausages out of their casings, thinly slice and scatter on top of the pasta. Sprinkle with bread crumbs and arrange bocconcini slices on top.
Step 3
Bake for 15 min., until sausage is cooked through and cheese is golden and bubbling. Let cool slightly, garnish with the remaining basil leaves, and serve.
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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe)
Calories:
470
Fat:
20 g
Saturated Fat:
7 g
Carbs:
51 g
Fibre:
3 g
Cholesterol:
40 mg
Protein:
22 g
Sodium:
880 mg