Sausage Rigatoni Bake

By The Canadian Living Test Kitchen

234 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	548548 cal
pro	29 g29g pro
total fat	23 g23g total fat
sat. fat	9 g9g sat. fat
carb	58 g58g carb
fibre	6 g6g fibre
chol	57 mg57mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2828 calcium
iron	3131 iron
vit A	2929 vit A
vit C	8787 vit C
folate	4747 folate

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This piquant pasta bake is perfect to make and freeze for any get-together. If using hot Italian sausage, omit the hot pepper flakes.

Ingredients

1-1/2 lb Italian sausages 1-1/2 1-1/2lb lbItalian sausageItalian sausages
1 onion , chopped1 1oniononions, chopped
4 cloves garlic , minced4 4cloves garlic, minced
1 tsp Italian herb seasoning 1 1tsp tspItalian herb seasoning
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
1/2 cup tomato paste 1/2 1/2cup cuptomato paste
2 cans (each 28 oz/796 mL) tomatoes 2 2cans (each 28 oz/796 mL) cans (each 28 oz/796 mL)tomatotomatoes
6 cups rigatoni pasta 6 6cups cupsrigatoni pasta
1 1jar (313 mL) jar (313 mL)roasted red peppers, drained and sliced
2 cups shredded provolone cheese 2 2cups cupsshredded provolone cheese
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley

Preparation

Cut sausage into 1/2-inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.

Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook, stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring, for 3 minutes. Add tomatoes, breaking up with spoon; bring to boil. Return sausage and any accumulated juices to pan. Reduce heat and simmer until thin liquid at edge is evaporated, 1 hour.

Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 6 minutes. Drain; return to pot. Stir in sausage mixture, red peppers, 3/4 cup (175 mL) of the cheese and parsley. Transfer to greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Continue with recipe, adding 1 hour to baking time.)

Sprinkle with remaining cheese. Cover with foil and bake in 375°F (190°C) oven until filling is bubbly and topping is golden and crusty, about 30 minutes.