About this recipe:This is a hearty pasta dish that's bursting with flavour. Pasta is baked with ricotta, sausages, Pecorino Romano, mozzarella and Parmesan.
450g rigatoni pasta
450g sweet Italian sausages, casings removed
425g ricotta cheese
1 large onion, finely chopped
2 teaspoons finely chopped garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1.1kg tomato based pasta sauce, divided
75g Pecorino Romano cheese, grated
1 teaspoon dried basil
75g mozzarella cheese, grated
75g Parmesan cheese, grated
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish. Make the Italian cheese blend by mixing together Pecorino Romano, Parmesan and mozzarella; set aside.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
While pasta is cooking, heat a large frying pan over medium heat. Add the sausagemeat and cook and stir until brown, about 10 minutes. Drain sausagemeat and set aside.
In a large bowl, stir together the ricotta, egg, onion, garlic and oregano until well combined. Stir in the pasta, sausagemeat, salt, pepper and 1/4 of the pasta sauce; mix well.
In the prepared baking dish, cover the bottom with 1/4 of pasta sauce. Layer 1/2 of the pasta mixture, 1/4 of pasta sauce and 1/2 of the grated cheese. Then layer the remaining pasta, remaining sauce and remaining cheese. Sprinkle with basil. Cover the dish tightly with foil.
Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.