Ingredients:
1 lb Italian sausage, casings removed
1 medium onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1 lb rigatoni pasta
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 375°F (190°C).
In a large skillet over medium heat, cook the sausage with onion and garlic until browned, about 7-10 minutes. Drain excess fat if necessary.
Add crushed tomatoes, tomato sauce, basil, parsley, salt, and pepper to the sausage mixture. Stir well and let it simmer for 10 minutes to blend the flavors.
While the sauce simmers, cook the rigatoni pasta in a large pot of boiling salted water until just al dente. Drain and return to the pot.
Combine the sauce with the cooked pasta, stirring to coat well.
Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheeses.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with additional basil or parsley if desired before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 550 kcal per serving | Servings: 6