Baked Rigatoni with Artichoke & Italian Sausage

Most love creamy baked pasta but may be trying to cut down on the carbs. This recipe cuts the usual rigatoni in half and adds artichokes in its place. It also coats those carbs in whole milk ricotta, pecorino, and mozzarella cheese. Rigatoni is a large tube-shaped pasta that is best to grab onto meat sauces like this one.

 8 servings

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 pound bulk Italian sausage

¼ cup pancetta or prosciutto, small diced (optional)

1 cup onion, finely diced

2 teaspoons garlic, minced

1 (28 ounces) can San Marzano tomatoes in puree, roughly chopped

1 tablespoon Italian seasoning

⅛ teaspoon red pepper flakes

1 teaspoon truffle zest (optional but oh-so umami!)

15 ounces whole milk ricotta

1 cup pecorino cheese, grated, divided

1 egg, beaten

4 tablespoons Italian parsley, chopped, divided

½ pound rigatoni

Kosher salt

2 cups artichoke hearts, quartered

½ pound mozzarella cheese, grated, divided

DIRECTIONS:

Preheat oven to 350°F. Lightly oil a 13’ x 8” baking pan.

Make Sauce: Heat olive oil in a large straight-sided skillet over medium-high heat. Saute the Italian sausage and prosciutto or pancetta until lightly browned. Add onion and saute until translucent, about five to seven minutes. Turn heat to medium-low, add minced garlic, and cook until fragrant, for one to two minutes. Add the tomatoes with puree, Italian seasoning, pepper flakes, and truffle zesty (if using). Turn the heat to low, stirring occasionally, and simmer until slightly thickened, about ten to fifteen minutes.

Make Ricotta Filling: In a large bowl, combine ricotta cheese, three-fourths cup of pecorino, egg, and two tablespoons Italian parsley until smooth.

 Pasta: Cook pasta according to package directions. Do not overcook. Cook al dente (to the bite). Drain well.

Assembly: Spread half a cup of sauce on the bottom of the prepared baking dish. Spread half of the cooked pasta on the sauce, half of the artichoke hearts, and half the ricotta mixture, spreading it into an even layer. Repeat this with the remaining layers, ending with a ricotta mixture. Top with one cup of mozzarella and one-fourth cup of pecorino cheese.

Tent with foil and bake for about forty minutes or until a thermometer reads 160° in the center. Uncover and sprinkle evenly with the remaining mozzarella cheese. Bake uncovered for ten minutes longer or until cheese melts and browns. Let stand fifteen minutes before serving. Top with the remaining parsley.

Baked Rigatoni with Artichoke & Italian Sausage

Baked Rigatoni with Artichoke & Italian Sausage
Yield: 8
Author:
Prep time: 20 MinCook time: 1 H & 10 MInactive time: 15 MinTotal time: 1 H & 45 M
Most love creamy baked pasta but may be trying to cut down on the carbs. This recipe cuts the usual rigatoni in half and adds artichokes in its place. It also coats those carbs in whole milk ricotta, pecorino, and mozzarella cheese. Rigatoni is a large tube-shaped pasta that is best to grab onto meat sauces like this one.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound bulk Italian sausage
  • ¼ cup pancetta or prosciutto, small diced (optional)
  • 1 cup onion, finely diced
  • 2 teaspoons garlic, minced
  • 1 (28 ounces) can San Marzano tomatoes in puree, roughly chopped
  • 1 tablespoon Italian seasoning
  • ⅛ teaspoon red pepper flakes
  • 1 teaspoon truffle zest (optional but oh-so umami!)
  • 15 ounces whole milk ricotta
  • 1 cup pecorino cheese, grated, divided
  • 1 egg, beaten
  • 4 tablespoons Italian parsley, chopped, divided
  • ½ pound rigatoni
  • Kosher salt
  • 2 cups artichoke hearts, quartered
  • ½ pound mozzarella cheese, grated, divided

Instructions

  1. Preheat oven to 350°F. Lightly oil a 13’ x 8” baking pan.
  2. Make Sauce: Heat olive oil in a large straight-sided skillet over medium-high heat. Saute the Italian sausage and prosciutto or pancetta until lightly browned. Add onion and saute until translucent, about five to seven minutes. Turn heat to medium-low, add minced garlic, and cook until fragrant, for one to two minutes. Add the tomatoes with puree, Italian seasoning, pepper flakes, and truffle zesty (if using). Turn the heat to low, stirring occasionally, and simmer until slightly thickened, about ten to fifteen minutes.
  3. Make Ricotta Filling: In a large bowl, combine ricotta cheese, three-fourths cup of pecorino, egg, and two tablespoons Italian parsley until smooth.
  4. Pasta: Cook pasta according to package directions. Do not overcook. Cook al dente (to the bite). Drain well.
  5. Assembly: Spread half a cup of sauce on the bottom of the prepared baking dish. Spread half of the cooked pasta on the sauce, half of the artichoke hearts, and half the ricotta mixture, spreading it into an even layer. Repeat this with the remaining layers, ending with a ricotta mixture. Top with one cup of mozzarella and one-fourth cup of pecorino cheese.
  6. Tent with foil and bake for about forty minutes or until a thermometer reads 160° in the center. Uncover and sprinkle evenly with the remaining mozzarella cheese. Bake uncovered for ten minutes longer or until cheese melts and browns. Let stand fifteen minutes before serving. Top with the remaining parsley.

Nutrition Facts

Calories

599

Fat (grams)

37 g

Sat. Fat (grams)

15 g

Carbs (grams)

37 g

Fiber (grams)

5 g

Net carbs

32 g

Sugar (grams)

8 g

Protein (grams)

28 g

Sodium (milligrams)

1380 mg

Cholesterol (grams)

110 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pasta, rigatoni
main dish
Italian
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Linda HierholzerENTRÉESComment