Seasons and Suppers · by Jennifer Maloney★ 4.9 (25)
Baked Sausage Ricotta Pasta
NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 56%
CARBS 51G35% OF CAL
4G FIBER8G SUGAR39G OTHER
FAT 30G47% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty baked pasta dish layered with sausage, ricotta, tomato sauce, and melted mozzarella cheese. It tastes savory, rich, and warming with Italian flavors. Serve it as a satisfying main course for dinner.
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View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb loose mild and/or hot Italian sausage ((or fresh sausage, removed from casing))
- 3 cloves garlic (chopped)
- 1/2 small onion (diced)
- 28 oz canned whole tomatoes (San Marzano recommended, hand crushed)
- 6 leaves fresh basil (chopped or 1 tsp. dried basil)
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper
- 2 1/2 - 3 cups dried rigatoni pasta
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese (shredded)
- 3 Tablespoons fresh parsley (chopped)
- 1 cup mozzarella cheese (shredded, for topping)
At a glance
PER SERVING · TIME 50M
CAL 29%·PRO 56%
CARBS 51G35% OF CAL
4G FIBER8G SUGAR39G OTHER
FAT 30G47% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1063mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 702mg
- Calcium
- 336mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1063MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.