Three Cheese Sausage Rigatoni Bake

A bit of pasta and cheese to my meat makes me a happy camper. There is something so simple and yet so freakin perfect about the harmonious blend of red sauce and carbs.

Kicked up with some great hot Italian sausage from your local market, or homemade if you are feeling bold, and that pasta and cheese combo becomes an indulgent dish that's irresistable.


- bulk Italian hot sausage - whole wheat rigatoni - onion - garlic cloves - ricotta cheese - fresh basil - salt and pepper - mozzarella  - Marinara sauce

Preheat the oven to 375 degrees F. Grease a 2 to 3 quart casserole dish or a 9×13 baking pan.

Boil the pasta in a large pot of salted water to just al dente per instructions on box. Drain and rinse under cold water. Set aside.

Meanwhile, in a skillet over medium-high heat, cook the hot sausage, onion, and garlic until the meat is well browned. Take time to break the sausage into small chunks. Drain off excess fat.

Mix the ricotta with the salt, pepper, and basil. Then mix the sausage, mozzarella and marinara sauce in the pasta pot. Add the pasta and stir to combine.

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