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Baked Rigatoni With Sausage

 
One serving costs about $2.96 One serving costs about $2.96

$2.96 per serving

9 people like this recipe

9 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:90%

Spoonacular Score: 90%

 

Baked Rigatoni With Sausage might be just the main course you are searching for. This recipe serves 6 and costs $2.57 per serving. One serving contains 842 calories, 43g of protein, and 43g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. 9 people have made this recipe and would make it again. Head to the store and pick up leaves from 1 bunch basil, mozzarella, kosher salt, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is awesome. Try Baked Rigatoni & Sausage, Baked Rigatoni with Sausage and Mushrooms, and Baked Sausage and Cheese Rigatoni for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1 leaf
1 leaf basil leaves
basil leaves
some
some black bell pepper
black bell pepper
28 ounces
28 ounces whole canned tomatoes
whole canned tomatoes
1 pound
1 pound fresh mozzarella
fresh mozzarella
3
3  garlic cloves
garlic cloves
0.75 pound
0.75 pound italian sausage
italian sausage
some
some kosher salt
kosher salt
1 Tbsp
1 Tbsp olive oil
olive oil
1 large
1 large onion
onion
1 cup
1 cup parmigiano reggiano
parmigiano reggiano
1 pound
1 pound rigatoni
rigatoni
1 leaf basil leaves
1 leaf
basil leaves
some black bell pepper
some
black bell pepper
28 ounces whole canned tomatoes
28 ounces
whole canned tomatoes
1 pound fresh mozzarella
1 pound
fresh mozzarella
3  garlic cloves
3
garlic cloves
0.75 pound italian sausage
0.75 pound
italian sausage
some kosher salt
some
kosher salt
1 Tbsp olive oil
1 Tbsp
olive oil
1 large onion
1 large
onion
1 cup parmigiano reggiano
1 cup
parmigiano reggiano
1 pound rigatoni
1 pound
rigatoni

Equipment

baking pan
baking pan
oven
oven
ladle
ladle
bowl
bowl
pot
pot
baking pan
baking pan
oven
oven
ladle
ladle
bowl
bowl
pot
pot


Instructions

  1. Bring a large pot of salted water to a boil over high heat for the pasta.
  2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked. Drain sausage and place in a 9x13 baking dish.
  3. Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes). Add the tomatoes and their juices into a bowl and crush with your hands to break them up; pour tomatoes into the skillet with the basil and cook it down until slightly thickened (about 15 minutes).
  4. Add the rigatoni to the boiling water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; then drain the rigatoni.
  5. Preheat the oven to 450 degrees F. Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with a spoon. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.96
Ingredient
1 Leave basil leaves
some black bell pepper
28 ounces whole canned tomatoes
1 pound fresh mozzarella
3 garlic cloves
¾ pounds italian sausage
1 tablespoon olive oil
1 large onion
1 cup parmigiano reggiano
1 pound rigatoni
Price
$0.02
$2.24
$1.70
$6.97
$0.20
$3.04
$0.17
$0.33
$2.11
$0.97
$17.74

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
867k Calories
43g Protein
43g Total Fat
75g Carbs
49% Health Score
Limit These
Calories
867k
43%

Fat
43g
66%

  Saturated Fat
19g
123%

Carbohydrates
75g
25%

  Sugar
12g
14%

Cholesterol
114mg
38%

Sodium
1532mg
67%

Get Enough Of These
Protein
43g
88%

Vitamin C
110mg
134%

Selenium
79µg
114%

Phosphorus
677mg
68%

Calcium
664mg
66%

Vitamin A
3263IU
65%

Manganese
1mg
57%

Vitamin B12
2µg
41%

Vitamin B6
0.78mg
39%

Vitamin B1
0.57mg
38%

Zinc
5mg
36%

Vitamin B2
0.55mg
32%

Vitamin B3
5mg
28%

Fiber
6g
28%

Potassium
972mg
28%

Copper
0.55mg
27%

Magnesium
108mg
27%

Iron
4mg
24%

Vitamin E
3mg
23%

Folate
80µg
20%

Vitamin B5
1mg
14%

Vitamin K
14µg
14%

Vitamin D
0.39µg
3%

covered percent of daily need

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