Sausage and Rigatoni Dump Dinner (Print Version)
Hearty sausage, rigatoni, ricotta, and mozzarella layered for easy oven baking with minimal clean-up.
# Ingredients:
01 -
Unsalted butter, for greasing
02 -
24-ounce jar marinara sauce
03 -
3 cups beef broth
04 -
1/4 cup tomato paste
05 -
4 cloves garlic, grated
06 -
Kosher salt
07 -
Freshly ground black pepper
08 -
1 pound uncooked rigatoni
09 -
1 pound Italian sausage, casings removed
10 -
3/4 cup ricotta
11 -
2 cups shredded mozzarella
# Steps:
01 -
Preheat the oven to 220°C (425°F). Generously grease the bottom and sides of a 23-by-33 cm (9-by-13 inch) casserole dish with butter.
02 -
In a medium bowl, stir together the marinara sauce, beef broth, tomato paste, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
03 -
Spread half the rigatoni in an even layer at the bottom of the prepared dish. Scatter half of the sausage by breaking it into pieces and dolloping onto the pasta. Dollop half of the ricotta over the layer. Pour half of the marinara mixture on top.
04 -
Repeat the layering with the remaining rigatoni, sausage, ricotta, and marinara mixture.
05 -
Cover the dish with aluminum foil and bake for about 50 minutes, or until the pasta is al dente.
06 -
Uncover the dish and sprinkle the shredded mozzarella evenly on top. Bake for an additional 10 minutes, or until the mozzarella is melted and bubbly.