Description
A flavorful and spicy baked rigatoni dish featuring Italian sausage, sautéed zucchini, and a fragrant Fra Diavolo tomato sauce mixed with fresh herbs, topped with gooey mozzarella and Parmesan cheese, then baked to perfection.
Ingredients
Pasta and Vegetables
- 1 pound uncooked rigatoni pasta
- 2 large zucchini, chopped into 1/4" rounds
- 1/2 cup olive oil, divided
Meat and Aromatics
- 1 pound Italian sausage
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
Tomato Sauce
- 2 Tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes with basil
- 3/4 cup white wine or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Herbs and Cheese
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1 pound (16 ounces) part-skim mozzarella cheese, half shredded and half cut into 1" cubes
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside for later use.
- Boil Pasta: Bring a large pot of salted water to a rolling boil over medium-high heat. This will be used to cook the rigatoni pasta.
- Sauté Zucchini: Heat 1/4 cup of olive oil in a skillet over medium-high heat. Add the sliced zucchini rounds and cook them until both sides turn golden brown, about 6 minutes. Remove the zucchini using a slotted spatula and place on paper towels to absorb excess moisture; cover with another paper towel and set aside.
- Cook Sausage: In the same skillet, add the Italian sausage. Break it into small pieces with a wooden spoon and cook until browned thoroughly with no pink remaining, about 5 to 7 minutes. Remove the cooked sausage with a slotted spoon and set aside on a plate.
- Sauté Onions and Garlic: Drain any excess grease from the skillet, return it to the stove, and reduce heat to medium. Add the remaining olive oil, then sauté the diced onion until very soft, about 8 minutes. Add minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
- Add Tomato Paste and Tomatoes: Stir in the tomato paste, breaking it up with the wooden spoon, then add the crushed tomatoes and white wine (or chicken broth). Season with salt and pepper, and cook the sauce, stirring occasionally, for 10 minutes to develop flavors.
- Add Fresh Herbs and Meat: Stir in the fresh basil, mint, and parsley. Adjust seasoning with additional salt and pepper if needed. Then fold the cooked sausage and sautéed zucchini into the sauce. Remove from heat.
- Cook Pasta Al Dente: Add the rigatoni to the boiling water and cook for 6 to 7 minutes until very al dente, then drain.
- Combine Pasta and Sauce: Return the drained pasta to the pot and immediately stir in the sausage and vegetable sauce ensuring an even coat over the pasta.
- Assemble and Bake: Pour the pasta mixture into the prepared baking dish. Evenly sprinkle the shredded and cubed mozzarella cheese over the top. Bake in the preheated oven for 30 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven, sprinkle with finely grated Parmesan cheese, and serve warm for a comforting, delicious meal.
Notes
- You can substitute chicken broth for white wine to keep the dish non-alcoholic.
- Part-skim mozzarella helps reduce fat but still melts beautifully.
- Drain excess grease from the sausage carefully to avoid a greasy sauce.
- Using fresh herbs elevates the flavor and adds brightness to the sauce.
- Be careful not to overcook the pasta before baking as it will continue to cook in the oven.
- For a spicier dish, increase the crushed red pepper flakes to 1.5 teaspoons.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
