Vegetarian Baked Rigatoni
Ingredients
The pasta and sauce
-
16
ounces
dry rigatoni pasta
-
1
tablespoon
olive oil
-
2
medium
shallots, finely chopped
-
6
ounces
ground meatless sausage
-
¼
teaspoon
table salt
-
2-4
cloves
garlic, minced
-
1
tablespoon
salt-free Italian seasoning
-
1
teaspoon
sugar
-
28
ounces
fire roasted crushed tomatoes
-
15
ounces
tomato sauce
The toppings
-
1½
cups
shredded mozzarella cheese
-
to taste
freshly ground black pepper
-
for serving
basil
-
optional
red pepper flakes
Instructions
- Cook the rigatoni until al dente according to package instructions and preheat the oven to 375°F.
- In a Dutch oven, heat olive oil over medium heat, then add shallots and sausage, sprinkling with salt. Sauté until shallots are softened and sausage is browned.
- Add minced garlic and sauté until aromatic, about 1-2 minutes.
- Stir in Italian seasoning, sugar, crushed tomatoes, and tomato sauce. Bring to a simmer, then reduce heat and cook uncovered for 10 minutes.
- After 10 minutes, stir the drained cooked pasta into the sauce.
- Lightly spray a 9x13-inch casserole dish with cooking oil and transfer the pasta mixture, smoothing it into an even layer.
- Spread mozzarella cheese evenly over the top and bake for about 10 minutes until melted.
- Broil until the cheese is bubbly and golden, keeping an eye on it to prevent burning.
- Top with black pepper, basil, and optional red pepper flakes before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
493
Total fat
11g
Total carbohydrates
76g
Total protein
24g
Sodium
1129mg
Cholesterol
22mg
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