Pasta bake with sausage

    (772)
    1 hour

    This is a hearty pasta dish that's bursting with flavour. Pasta is baked with ricotta, sausages, Pecorino Romano, mozzarella and Parmesan.


    330 people made this

    Ingredients
    Serves: 8 

    • 450g rigatoni pasta
    • 450g sweet Italian sausages, casings removed
    • 425g ricotta cheese
    • 1 egg
    • 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

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

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    Reviews & ratings
    Average global rating:
    (772)

    Reviews in English (571)

    by
    305

    I made the full recipe as is, but used low-fat cheese and whole wheat pasta. I do not believe this had any negative impact on taste. I opted to split it into (2) 8x8 pans as it really makes a large portion. One of which I baked & served that evening, and the other I assembled & then threw in my freezer for another night. In each pan, I had room for a layer of sauce, a layer of the pasta mixture, another layer of sauce, and topped it with cheese. But as a side note, I did not add cheese to the one I froze. When I was ready to finally bake the frozen pan, I let it thaw overnight in my fridge. I threw it in my preheated oven (375 F) and cooked for approx 45 min (wrapped in tin foil). I added the cheeses, and let it cook for another 15 minutes. Good taste, easy to make (and freeze for later!), and the sausage adds substance. Will make again.  -  01 Nov 2008  (Review from Allrecipes US | Canada)

    by
    179

    I made this recipe to feed a hungry group during a ski weekend and it was amazing! Both the picky adults and the pickier children loved it. I increased the amount of sausage slightly and used italian style turkey sausage. I prepared the recipe up through step 5 and then put the tray in the fridge all day. When we got home that night, I increased the oven temp to 375 and cooked it covered for 45 minutes and uncovered for 15. It was perfect!  -  14 Jan 2009  (Review from Allrecipes US | Canada)

    by
    141

    Very good basic recipe. I made modifications to suit my family's tastes. I used ground chuck vs sausage (family does not care for it) and sauteed the onion and garlic with it. Used a can of diced tomatoes to mix into the ricotta cheese, egg, etc. Because it can be a little bland, used allot more spices in the mixture, such as Italian Seasoning, parsley flakes, garlic powder, onion powder, paprika, chili powder and cumin powder. Used 40 oz of Prego spaghetti sauce to keep it from drying out.I also used 16 oz of Italian shredded cheese (8 oz per layer). I sprayed the aluminum foil with Olive Oil Pam before covering (to keep the cheese from sticking) and baked it at 375 degrees for 45 minutes, then uncovered and baked an additional 20 minutes. I let it stand for another 15 minutes while my garlic bread was baking to let it set up. This was delicious!!! My son was over for dinner and wanted to take the leftovers home (a first!) but I wouldn't let him. Instead, I gave him this recipe (with my modifications, of course, lol). I've made other baked ziti recipes, but this was the best by far.  -  15 Mar 2010  (Review from Allrecipes US | Canada)

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