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Baked Rigatoni w/ Spicy Sausage & Cheese




Source of Recipe


Posted by Schmitty


List of Ingredients




1/2 pound hot Italian sausage
1 teaspoon olive oil
1 large onion chopped
3 cloves garlic very finely chopped
1/2 pound mushrooms trimmed & sliced
1 teaspoon crumbled dried rosemary
2 (14-ounce) cans diced tomatoes in juice or
1 (14-ounce) cans plum tomatoes chopped, juices reserved
1/4 cup dry red or white wine
Salt & Freshly ground black pepper to taste
3/4 pound rigatoni, mostaccioli or penne
1/2 cup ricotta cheese
2/3 cup fresh breadcrumbs
1/4 cup freshly grated Parmesan cheese


Recipe



Preheat oven to 400 degrees. Lightly oil a 3 quart shallow baking dish or coat it with non-stick spray.
Heat a large nonstick skillet over medium heat. Crumble sausage into the skillet (discard casing) and cook stirring until browned and cooked through 4 to 5 minutes. Transfer the sausage to a plate lined with paper towels and set aside. Wipe any fat from the skillet.

In the same skillet, heat oil over medium hi heat. Add onions and sauté until softened about 5 minutes. Add garlic and sauté for 1 minute. Add mushrooms and rosemary; cook stirring until the mushrooms begin to give off liquid, about 3 minutes. Stir in tomatoes and their juices, wine and the reserved sausage. Bring to a simmer and cook, uncovered for 5 minutes. The sauce will be quite thin. Season with salt and pepper.

Meanwhile, cook pasta according to directions till al dente. Drain and add to the sauce; toss to coat.

Spread half of the pasta and sauce in prepared baking dish. Dot with spoonfuls of ricotta and top with the remaining pasta. Cover with aluminum foil and bake for 20 minutes.

In small bowl, combine breadcrumbs and Parmesan. Sprinkle the breadcrumb mixture over the pasta and continue to bake uncovered until the top is golden about 10 minutes.

YIELD: 6 Servings