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Ingredients
Scale
- 1 pound italian sausage (casings removed)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 24 ounce marinara sauce (1 jar)
- 3 cups beef broth (low sodium)
- 1 teaspoon italian seasoning
- 1 pound rigatoni pasta
- salt and pepper (to taste)
- 1 cup ricotta cheese
- 2 cups mozzarella cheese (shredded)
- fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Form the sausage into 1 inch meatballs and set aside.
- Heat olive oil in a large oven-safe pot over medium heat. Brown the meatballs for about 8-10 minutes, then remove and set aside.
- In the same pot, sauté the chopped onion until soft, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Stir in marinara sauce and beef broth with Italian seasoning, bringing it to a simmer.
- Add rigatoni pasta, ensuring it is covered in liquid. Season with salt and pepper, and return the meatballs to the pot.
- Cover and simmer until pasta is al dente, about 15-20 minutes.
- Top with dollops of ricotta and sprinkle mozzarella cheese evenly over all.
- Bake uncovered for about 10 minutes until cheese is melted and bubbly.
- Garnish with parsley and serve hot.
Notes
Use low-sodium broth for a lighter dish.
Feel free to substitute with other types of pasta if rigatoni is unavailable.
For a bit of heat, add red pepper flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Dishes
- Method: Oven and stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 6g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg