Baked Rigatoni Fra Diavolo with Sausage and Zucchini

Baked Rigatoni Fra Diavolo with Sausage and Zucchini is an exciting twist on a classic comfort dish that brings all the warm vibes to your dinner table. When you take a bite of this baked delight, your mouth is met with the spicy, savory flavors that effortlessly meld together. The combination of hearty rigatoni pasta, robust sausage, and fresh zucchini, all smothered in a rich tomato sauce and topped with gooey melted cheese, is simply irresistible. Plus, it’s a fantastic way to sneak some veggies into your meal, perfect for those busy weeknights when you want something wholesome yet satisfying. Gather your family around this dish, and you’ll create not just a meal but a memory. So, roll up your sleeves and get ready to create something deliciously comforting!

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Why This Recipe Works

This Baked Rigatoni Fra Diavolo with Sausage and Zucchini excels because it beautifully balances spicy and savory elements. The marriage of Italian sausage and crushed red pepper flakes creates a rich flavor profile that warms the soul. When you add fresh herbs like basil, mint, and parsley, it bumps up the aromatics, making every bite not just tasty but also vibrant and fragrant. Baked to perfection, the melted cheese topping provides a delightful contrast to the pasta and sauce, bringing it all together in a delicious harmony.

Why You’ll Love This Baked Rigatoni Fra Diavolo with Sausage and Zucchini

You’ll adore this comforting dish as it brings warmth and satisfaction that feels like a hug from the inside out. It’s perfect for family dinners when everyone gathers around the table. Not only is it delicious, but the quick preparation and cooking time ensure that you won’t spend all evening in the kitchen. Most importantly, it cleverly incorporates vegetables without skimping on flavor or texture, making it an excellent weeknight choice that everyone will enjoy.

Ingredients

• 1 pound uncooked rigatoni pasta
• 2 large zucchini, chopped into 1/4″ rounds
• 1/2 cup olive oil, divided
• 1 pound Italian sausage
• 1/2 cup yellow onion, diced
• 8 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes with basil
• 3/4 cup white wine or chicken broth
• 1/2 cup fresh basil leaves, thinly sliced
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound (16 ounces) part-skim mozzarella cheese, half shredded and half cut into 1″ cubes
• 1/2 cup Parmesan cheese, finely grated

Preparing the Vegetables

Sauté the Zucchini

Start by preheating your oven to 350°F. Grab a 9×13-inch baking dish and spray it with nonstick cooking spray; set it aside. Then, warm 1/4 cup of olive oil over medium-high heat. Toss in the sliced zucchini and cook for about 6 minutes until they’re golden brown. Once done, transfer them to a paper towel-lined plate to absorb any excess moisture.

Brown the Sausage

Next, in the same pan, add the Italian sausage. Use a wooden spoon to break it into small pieces. Cook it until browned, which should take about 5 to 7 minutes. Once cooked, remove it from the pan and set aside.

Create the Sauce

After that, drain any excess grease from the pan and reduce the heat to medium. Add the remaining olive oil, then the diced onion. Sauté the onion for about 8 minutes until it’s very soft. Then, stir in the minced garlic and crushed red pepper flakes, cooking for an additional minute. Incorporate the tomato paste, stirring well, and mix in the crushed tomatoes along with the white wine (or chicken broth). Season with salt and pepper, then cook for 10 minutes, stirring occasionally. Finally, finish the sauce by mixing in the fresh basil, mint, and parsley. Return the sausage and zucchini to the mixture, and then remove from heat.

Cooking the Pasta

Boil the Rigatoni

Bring a large pot of salted water to a boil. Toss in the rigatoni and cook for 6 to 7 minutes until it’s very al dente. Once done, drain the pasta and return it to the pot.

Assembling the Dish

Combine Pasta and Sauce

Immediately add the meat sauce to the drained pasta and stir well to combine everything evenly.

Baking the Dish

Bake Until Golden

Pour the pasta and sauce mixture into the prepared baking dish. Top everything off with both shredded and cubed mozzarella cheese. Bake in the preheated oven for about 30 minutes until the cheese is melted and bubbly, creating that perfect golden crust.

Serving Suggestions

When it’s ready, serve warm, generously topped with freshly grated Parmesan cheese and some extra herbs for garnish. For a refreshing contrast to the rich flavors, consider pairing it with a side salad. This adds a touch of brightness to your meal.

Tips for Success

• Make sure your zucchini isn’t overcrowded in the pan while sautéing to achieve a better sear.
• Feel free to adjust the quantity of red pepper flakes to suit your desired spice level.

Variations

If you want a lighter option, substitute ground turkey or chicken sausage for the Italian sausage. You can also boost the nutrition by adding other vegetables like bell peppers or spinach.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in the oven or use the microwave if you’re short on time.

Pairing Ideas

Enjoy your meal with a glass of Chianti or a light-bodied white wine, as these complement the flavors wonderfully. Don’t forget some crusty Italian bread on the side to soak up that delicious sauce!

FAQs

1. Can I make this recipe ahead of time?
Yes! You can prepare the dish up to the baking step, refrigerate it overnight, and then bake when you’re ready to serve.

2. How can I make this dish vegetarian?
You can leave out the sausage and use a plant-based protein or add more vegetables instead.

3. Can I freeze leftovers?
Absolutely! This dish can be frozen. Just store it in a freezer-safe container for up to 3 months.

4. What can I substitute for white wine?
Chicken or vegetable broth works well as an excellent substitute for white wine.

5. How spicy is the Fra Diavolo sauce?
You can easily adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes.

This Baked Rigatoni Fra Diavolo with Sausage and Zucchini is truly a delightful dish, one that showcases a perfect blend of robust flavors and comforting textures. Give it a try and revel in the joy of good food and great company!

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