Recipe Background
A little bit lasagna, a little bit Bolognese, a whole lot of love! That's what makes Sausage Pasta Dump so great! It's layers of causally assembled, but deliberately delicious, Italian-inspired flavors. You'll find succulent and spicy sausage in a tasty garlicy meat sauce with tender pasta, tangy ricotta cheese, and melty mozzarella! There's no stress with Sausage Pasta Dump... just good taste and good feelings!
A little bit lasagna, a little bit Bolognese, a whole lot of love! That's what makes Sausage Pasta Dump so great! It's layers of causally assembled, but deliberately delicious, Italian-inspired flavors. You'll find succulent and spicy sausage in a tasty garlicy meat sauce with tender pasta, tangy ricotta cheese, and melty mozzarella! There's no stress with Sausage Pasta Dump... just good taste and good feelings!
Ingredients
- butter to taste, for greasing the casserole dish
- 1 (24-ounce) jar marinara sauce
- 3 cups beef broth
- 1/4 cup tomato paste
- 4 cloves garlic grated
- kosher salt to taste
- freshly ground black pepper to taste
- 1 (16-ounce) package rigatoni
- 1 pound Italian sausage links casings removed
- 3/4 cup ricotta cheese
- 2 cups mozzarella cheese shredded
Directions
- Preheat the oven to 425 degrees F.
- Using the butter, generously grease the bottom and the sides of a 9x13-inch casserole dish.
- In a medium bowl, add the marinara, the beef broth, the tomato paste, the garlic, the salt, and the black pepper and whisk to combine.
- Spread 1/2 of the rigatoni in the bottom of the prepared baking dish.
- Scatter 1/2 of the sausage over the top of the rigatoni, breaking the sausage up as needed to ensure a relatively even layer.
- Dollop 1/2 of the ricotta evenly over the sausage layer in the casserole dish.
- Add 1/2 of the marinara mixture over the ricotta layer, spreading it out evenly.
- Repeat the layers with the remaining rigatoni, the remaining sausage, the remaining ricotta, and the remaining marinara mixture.
- Cover the casserole dish with aluminum foil and bake until the pasta is al dente, about 50 minutes.
- Uncover the casserole dish and sprinkle the mozzarella cheese on top of the casserole.
- Bake until the mozzarella is melted and bubbly, about 10 minutes.
- Serve.
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