- 3-3/4 cups uncooked rigatoni
- 5 Italian sausage links (4 ounces each), sliced
- 1 jar (24 ounces) spaghetti sauce
- 1/4 cup dry red wine
- 2 cups (8 ounces) shredded Italian cheese blend
- Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine.
Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary. Yield: 6 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Baked Rigatoni & Sausage
"A friend brought me this after I got out of the hospital. My family loved it! It was nourishing to both body and soul!"
"Really great when you are in a hurry!!"
"This had nice flavor. I am not a fan of cooking with wine since I don't drink it, but I went ahead and used a Pinot Noir and it was surprisingly delicious. Just a hint of the flavor after it cooked off. I will make this dish again."
"This was very easy to make. It was a big hit at our house. I will definitely be making this recipe over and over again!"
"This is so delicious and easy to make."
"This is so delicious and easy to make. I'll make it next weekend for a family meeting dinner!"
"This was great! My husbands absolute favorite. Will definitely make this again and soon."
"I'm all for easy, and this dish definitely fits. Ever sooooo good. Thank you for sharing."
"Could use more sauce, too cheesy"
"yummy! i froze the leftovers and we ate them later. just as good as the first time around."