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Categories:
olive oil sweet Italian sausage marinara sauce black mediterranean olive salt rigatoni pasta Ricotta cheese Parmesan cheese
Viewed: 1 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil, plus more as needed
- 1 lb sweet Italian sausage, casings removed
- 3 cups jarred marinara sauce
- 12-1 cup pitted black mediterranean olive, coarsely chopped (optional)
- 2 tablespoons salt (for the pasta water)
- 1 lb rigatoni pasta
- 1 34 cups fresh part-skim ricotta cheese
- 14 cup parmesan cheese, grated
Method
- Preheat oven to 350F Lightly oil a very deep 2 1/2 quart baking dish.
- Bring a large pot of water to a boil.
- In a large frying pan over med-high heat, warm 2 Tbs olive oil.
- Add the sausage to the pan and saute, breaking up, until browned.
- Drain any excess oil from the pan.
- Stir in the marinara sauced and olives and set aside.
- Add the salt and pasta to the boiling water.
- Cook, stirring occasionally, until the pasta is NOT QUITE al dente, about 2 minutes less than package directions.
- Drain.
- Return the pasta to the pot and gently stir in the tomato-sausage mixture and the ricotta cheese.
- Spread in the prepared dish and sprinkle with parmesan cheese.
- Bake until the cheese is golden, about 25 minutes.
- Let cool 5 minutes, then serve.
