Baked Rigatoni with Sausage

Ingredients

• 1 lb Rigatoni pasta
• 1 lb Italian sausage
• 28 oz Crushed tomatoes
• 1 medium Onion
• 3 clove Garlic
• 8 oz Mozzarella cheese
• ½ cup Parmesan cheese
• 1 tbsp Olive oil
• 1 tsp Dried oregano
• ½ tsp Red pepper flakes (optional)
• ¼ cup Fresh basil (optional)
• ½ tsp Salt
• ¼ tsp Black pepper

Steps

1. Preheat oven to 375°F (190°C). Cook rigatoni according to package directions until al dente; drain and set aside.
2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned. Drain excess fat.
3. Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic, oregano, and red pepper flakes (if using), and cook for 1 minute more until fragrant.
4. Pour in crushed tomatoes, season with salt and pepper, and bring to a simmer. Reduce heat and let it cook for 10-15 minutes, allowing flavors to meld. Stir in half of the Parmesan cheese.
5. Add the cooked rigatoni to the sauce and toss to combine. Transfer half of the pasta mixture to a 9x13 inch baking dish. Sprinkle with half of the mozzarella cheese.
6. Top with the remaining pasta mixture, then sprinkle with the rest of the mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. If desired, broil for the last 2-3 minutes for a golden-brown top.
8. Garnish with fresh basil (if using) before serving.