Sausage and Smoked Provolone Baked Rigatoni
Yummy, cheesy rigatoni casserole best done with home made rigatoni
Ingredients
- 2 lb ground turkey Italian sausage
- 1 small onion chopped
- 1 12 oz jar DeLallo roasted red bell peppers
- 1 25 oz jar DeLallo Pomodoro Fresco marinara sauce
- 1 16 oz package DeLallo rigatoni (or 1½ lb fresh-made rigatoni)
- 15 oz ricotta cheese
- 8 oz grated parmesan cheese
- ¼ cup Italian flat leaf parsley chopped
- 14 slices ~12 oz provolone cheese
Instructions
- Preheat the oven to 375° F. Coat a 3 qt baking dish with non-stick spray.
- In a large saucepan over medium high heat, cook the sausage, stirring occasionally, ~5 mins until browned.
- Add the onion and cook until tender. Add the roasted red peppers and the marinara sauce and cook for 3- 5 mins or until warmed through.
- Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni for 5 mins. Add the rigatoni to the sauce and stir well to combine.
- In a large bowl stir together the ricotta cheese, parmesan and parsley.
- Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer ~6 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with slices of provolone.
- Bake uncovered for 20-25 mins or until the cheese is bubbly and golden. Let cool for 5 mins and serve.
Video of rigatoni pasta extruder from KitchenAid stand mixer