Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::12
Yield::1 (9×13-inch) casserole
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 pounds mild Italian sausage links, casings removed
2 (28 ounce) cans Italian-style crushed tomatoes, undrained
2 cups water
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 ½ (16 ounce) packages rigatoni pasta
1 pound mozzarella cheese, shredded
1 ½ cups freshly shredded Parmesan cheese, divided
aluminum foil
Directions
Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
Meanwhile, 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, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from heat and add 2/3 of the sauce to pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9×13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil..
Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.
Cook’s Note
If you like it spicy, use 1 pound mild Italian sausage and 1 pound hot Italian sausage. For a healthier version, use turkey sausage.
If you don't have fresh herbs, use dried instead: 2 teaspoons of dried basil, and 1 teaspoon each of dried oregano and dried parsley.
This recipe can easily be halved or divided into two pans — one to eat and one to freeze unbaked. If freezing and baking later, increase the baking time by 30 minutes.