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Categories:
Italian sausage Ricotta cheese nutmeg salt white pepper parsley tomato sauce rigatoni Parmesan cheese
Viewed: 42 - Published at: 6 years agoIngredients
- 1 1/4 lb. bulk Italian sausage
- 1 (15 oz.) container Ricotta cheese
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 1/2 tsp. white pepper
- 2 Tbsp. chopped parsley
- 3 c. tomato sauce
- 1 lb. rigatoni (uncooked)
- 1/4 c. grated Parmesan cheese
Method
- Cook rigatoni; keep warm.
- In skillet, brown sausage, breaking up until no pink remains.
- Drain thoroughly.
- Reserve meat.
- In medium size bowl, mix Ricotta cheese, nutmeg, salt, pepper and parsley.
- Set aside.
- Generously grease 9 x 13-inch pan.
- Spoon 1/3 sauce over bottom of pan.
- On top of sauce, spread even layers of 1/2 cooked rigatoni, then all of cooked sausage, then Ricotta mix, then remaining cooked rigatoni, then remaining tomato sauce and finally Parmesan sprinkled evenly over all.
- Cover with foil. Preheat oven to 400°; bake, covered, 15 minutes.
- Remove cover; bake another 5 to 10 minutes or until mixture is browned and bubbling.
