Baked Rigatoni with Ricotta and Sausage
- 2 Tbs. olive oil, plus more for brushing dish
- 1 lb. Italian sausage, casings removed
- 3 cups roasted tomato sauce
- 1 cup coarsely chopped pitted black Mediterranean olives
- 2 Tbs. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 lb. rigatoni
- 1 3/4 cups ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- Meat
- Italian sausage (1 lb.)
- Condiments
- Mediterranean olives, pitted black (1 cup)
- Tomato sauce, roasted (3 cups)
- Cooking & Baking
- Olive oil (2 Tbs.)
- Pepper, Freshly ground (1)
- Salt (2 Tbs.)
- Pasta & Grains
- Rigatoni (1 lb.)
- Dairy
- Parmigiano-reggiano cheese, grated (1/4 cup)
- Ricotta cheese (1 3/4 cups)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published November 28, 2011 (1 year ago).
5 people saved this recipe.
