Sausage Stuffed Rigatoni Recipes

RIGATONI WITH SAUSAGE & FENNEL

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
• Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

PEPPERONI RIGATONI

Steps:

• Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers., Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.

COPYCAT OLIVE GARDEN GIANT SAUSAGE STUFFED RIGATONI RECIPE

Steps:

• Start making the bolognese sauce about an hour before you want to put the pasta in the oven.
• Cook and crumble sausage into small pieces. Drain. Add bread crumbs.
• Whisk together eggs and milk. Remove sausage from heat and mix with mixture and parmesan cheese.
• Put a thin layer of the bolognese on the bottom of a large glass baking dish.
• Stuff each piece of tube pasta with the sausage mixture and place in baking dish.
• Cover with bolognese and then cover with mozzarella cheese. Make sure the manicotti is completely covered in sauce (add additional water if needed).
• Cover with tin foil.
• Bake at 350 for 40 minutes, remove tin foil, and bake for 10-15 minutes more.

CHEESE STUFFED ITALIAN SAUSAGE

Steps:

• Preheat oven to 400 degrees.
• Remove sausages from the package and place them on a cutting board. With a knife, make a slice in the center of each sausage. Place a string cheese stick in the slice and pinch sausage together sealing it closed. Do this for all of the remaining sausages.
• Place stuffed sausages in a baking dish. Pour marinara sauce over the sausages and sprinkle shredded parmesan cheese on top.
• Cook them in the oven for 40 minutes. Sausages should reach 160 degrees to be done.
• Serve with zoodles or a side of your favorite keto vegetables. Enjoy!

BAKED RIGATONI WITH RICOTTA AND SAUSAGE

Steps:

• Preheat oven to 350 degrees and lightly oil a deep 2 ½ quart baking dish.
• Bring a large pot of water to a boil.
• In a large frying pan over med-high heat, warm the oil.
• Add the sausage and sauté, breaking up the sausage with a spoon, until browned, about 6 minutes.
• Drain any excess fat from the pan.
• Stir in the tomato sauce and olives, season to taste with salt and pepper, and set aside.
• Add 2 tablespoons salt and the pasta to the boiling water.
• Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than package directions.
• Drain, rinse under cold running water, and drain again.
• Return the pasta to the cooking pot and gently stir in the tomato-sausage mixture and ricotta cheese.
• Spread the pasta and sauce in the prepared dish and sprinkle with the Parmesan cheese.
• Bake until golden and bubbly, about 25 minutes.
• Let cool for 5 minutes and serve.

SAUSAGE STUFFED RIGATONI

Steps:

• Saute onion in olive oil.
• Pour onions, tomato paste, tomatoes, water, and seasonings into a 3 quart saucepan.
• Stir well.
• Cover and simmer for 1 hour.
• Remove bay leaf.
• Brown sausage and add bread crumbs.
• Mix milk and eggs together and add to meat mixture.
• Mix well.
• Cool.
• Stuff each rigatoni with meat mixture.
• Place a layer of rigatoni in 4 quart casserole.
• Pour some of the tomato sauce over noodles and sprinkle with cheese.
• Repeat layers.
• Bake at 350 for 1 hour.

RICOTTA STUFFED RIGATONI PIE

Steps:

• Pre-heat oven to 400ºF and rub olive oil on the bottoms and the side of a 9" springform pan and place on a rimmed baking sheet. Cut two long strips of parchment paper slightly taller than the height of the springform pan and line the sides of the springform pan. This makes it easier to unmold the pasta dish at the end, and this step is optional.
• Heat oil over medium heat in a large dutch oven. Once hot, add ground sausage and beef and cook until no pink remains, about 7 minutes. Add Italian seasoning, garlic powder, salt, onion powder, and tomato pasta and stir. Cook for 1 minute, until fragrant. Then add in tomato sauce, and water to combine. Bring the sauce to a boil, reduce the heat to simmer, and loosely cover the pot. Continue to simmer the sauce, stirring occasionally, while you assemble the rest of the ingredients, which should be about 15-20 minutes. The sauce should be thickened.
• Prepare ricotta mixture: Add ricotta, egg, parmesan, herbs, salt and pepper to a bowl and mix together until fully combined. Transfer ricotta filling to a plastic piping bag either with a piping tip smaller than the whole of the rigatoni pasta, or a plastic storage bag with a small hole snipped off of the end.
• Meanwhile, cook the pasta: Bring a large pot of salted water to a boil. Do not add oil. Add rigatoni and cook, uncovered, until the pasta is al dente-about 2 minutes less than the package instructions state. Drain the pasta through a colander and rinse with cool water until it is no longer hot.
• One by one, stand up the rigatoni pasta in concentric circles in the prepared springform pan. Pack them so that they all stand up vertically on their own, but not so tightly that there is no space at all between them.
• Fill each rigatoni tube with just enough ricotta filling to reach the top. Place 1 cup of meat sauce on top, and smooth it over with a spatula so that the sauce fills in the gaps in between the rigatoni. Place another 1 cup of meat sauce, and smooth it over. Top with 2 cups of mozzarella cheese.
• Lightly oil a piece of aluminum foil, and loosely cover the top of the springform pan.
• Bake in the center of the oven for 35 minutes. Remove the aluminum foil and continue to bake until the cheese is bubbly and golden on the outer edges and beginning to darken in spots towards the center. The middle of the rigatoni pie should have reached an internal temperature of at least 165ºF.
• Let the pie cool for at least 20-30 minutes before unmolding.
• To unmold, run a knife around the edges of the pie. Unsnap the springform pan and carefully remove the sides of the pan. If the rigatoni pie is still steaming hot, wait a bit longer to cut in to keep the structure of the pie intact.
• Slice and serve with warmed additional meat sauce, and garnish the pie with additional parmesan cheese and fresh herbs.