Baked Rigatoni Recipe
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Carlsbad Cravings · by Jen★ 5.0 (3)

Baked Rigatoni Recipe

NUTRITION · PER SERVING65M COOK
CAL 41%·PRO 73%
CARBS 82G40% OF CAL
7G FIBER0G ADDED0G INTRINSIC59G OTHER16G TOTAL SUGAR
FAT 40G44% OF CAL
17G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked rigatoni with sausage, bell peppers, and a silky tomato-cream sauce blanketed in mozzarella and Parmesan. Hearty, elegant, and deeply satisfying.

mainitalianpastacasseroleporkgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 lb. rigatoni ((I recommend Barilla brand))
  • 1 1/4 cups freshly shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • fresh parsley ((optional for garnish))
  • 1 tablespoon olive oil
  • 1 pound hot Italian sausage, (casings removed (see notes for substitutions) )
  • 1 small onion, (chopped (may sub 1 ½ tsp onion powder))
  • 2 orange or yellow bell peppers, (chopped (I use one of each))
  • 6-8 cloves garlic, (minced)
  • pinch -1/4 teaspoon red chili pepper flakes ((optional for MORE heat))
  • 1 28 oz. can crushed tomatoes in puree ((no salt/seasonings added))
  • 1 15 oz. can tomato sauce
  • 2 teaspoons chicken bouillon ((base, crushed cubes or granulated))
  • 1 teaspoon sugar, (more or less to taste)
  • 1 bay leaf
  • 1 TBS EACH dried basil, dried parsley ( (may sub 3 TBS fresh))
  • 1 teaspoon dried oregano
  • 1/2 tsp EACH dried thyme, salt
  • 1/4 teaspoon pepper
  • 3/4 cup heavy cream
PREP
35M
SODIUM
1640MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.