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Ингредиенты
- 3 Tbsp. extra virgin olive oil
- 2 lrg garlic cloves finely minced
- 1 sm onion finely minced
- 1 can tomato paste - (6 ounce)
- 2 can crushed tomatoes in puree - (28 ounce ea)
- 1 tsp sugar
- 1 Tbsp. coarse salt more to taste
- 1 tsp freshly-grnd black pepper more to taste
- 1 lb rigatoni
- 2 lb sweet Italian sausage casings removed
- 1 1/2 lb whole-lowfat milk ricotta cheese
- 1 lb mozzarella cheese shredded
Инструкции
- Preheat oven to 350 degrees. In a large saucepan, heat 2 Tbsp. oil over medium heat. Add in garlic and onion, and cook till onion is translucent/soft, about 4 min. Add in tomato paste, and cook, stirring, 2 min. Stir in tomatoes and sugar. Season with 1 Tbsp. salt and 1 tsp. pepper. Cook till slightly reduced, stirring occasionally, about 15 min.
- Bring a large pot of water to a boil; add in salt. Add in rigatoni, and cook, stirring occasionally, 9 min. Drain in a colander, and rinse under cold water till cold. Set aside.
- In a medium nonstick skillet, heat remaining 1 Tbsp. extra virgin olive oil over medium heat. Add in sausage, and cook, stirring frequently with a wooden spoon to break up any large pcs, till browned and cooked through, about 8 min. Drain, and set aside.
- In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a healthy pinch of salt and a healthy pinch of pepper.
- To assemble, spread 1 c. of the sauce in the bottom of a 9- by 13-inch baking dish. Add in half of the rigatoni in an even layer. Spread with 1/2 c. sauce, ricotta mix, sausage, and 1 c. more sauce. Top with remaining rigatoni, and 1 1/2 c. sauce. Any remaining sauce may be reheated and served on the side or possibly reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake till bubbly, 35 to 40 min. Serve warm. Can be made the day before and reheated.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 10 servings | |
| Calories 219 | |
| Calories from Fat 120 | 55% |
| Total Fat 13.47g | 17% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1189mg | 50% |
| Potassium 485mg | 14% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.03g | 2% |
| Protein 14.03g | 22% |
