Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Sausage and Rigatoni Dump Dinner
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- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 840
- Total Fat
- 44 g
- Saturated Fat
- 20 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 37 g
- Cholesterol
- 119 mg
- Sodium
- 1618 mg
Skip boiling a big pot of water. This hearty pasta dinner calls for uncooked rigatoni and layers of ricotta and Italian sausage to be layered right in the casserole, so you'll have nothing to wash while it bakes.
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 840
- Total Fat
- 44 g
- Saturated Fat
- 20 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 37 g
- Cholesterol
- 119 mg
- Sodium
- 1618 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
- Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Spread half the pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dolloping onto the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over top. Repeat with a second layer.
- Cover with aluminum and bake until the pasta is al dente, about 50 minutes.
- Uncover and sprinkle the mozzarella on top. Bake until the mozzarella is melted and bubbly, about 10 minutes.
