Baked Rigatoni Marinara
Prep Time
Serves
Cooking Mode
3 ½ cups rigatoni
1 pkg fresh marinara sauce
⅓ cup fresh basil leaves, divided
¼ cup chopped fresh parsley leaves
¼ tsp each salt and pepper
2 raw spicy sausages
2 tbsp dry breadcrumbs
3 pieces light bocconcini cheese, thinly sliced (approx. 1/3 cup/75 mL)
3 ½ cups rigatoni
1 pkg fresh marinara sauce
⅓ cup fresh basil leaves, divided
¼ cup chopped fresh parsley leaves
¼ tsp each salt and pepper
2 raw spicy sausages
2 tbsp dry breadcrumbs
3 pieces light bocconcini cheese, thinly sliced (approx. 1/3 cup/75 mL)
Directions
1Preheat 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.
2Meanwhile, 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.
3Bake 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.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
