Baked Rigatoni Marinara

  • Prep Time 5 min
  • Total Time 30 min
  • 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.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

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