Back-to-School Baked Rigatoni with Italian Sauce

This Rigatoni dish is worth its weight in gold. Satisfying and flavorful, this pasta bake leave even the oven asking for more.

Mueller's Rigatoni
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Prep Time: 10 min
Cook Time: 75 min
Serves: 4

Ingredients

  • 16 ounces Mueller's Rigatoni
  • 1 pound bulk Italian sausage
  • 3/4 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 (26 ounce) jars pasta sauce, any flavor
  • 1 teaspoon Italian seasoning
  • 3 cups (12 ounces) shredded Mozzarella cheese, divided
  • Chopped parsley to garnish (optional)

Directions

  1. Preheat oven to 350°F.
  2. Cook and drain pasta according to package directions.
  3. Cook sausage until browned in a large skillet over medium heat. Stir frequently, breaking up sausage into small pieces. Drain off fat. Add onion and garlic; cook and stir until tender. Add pasta sauce and Italian seasoning. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Combine Rigatoni, cooked sauce and 1-1/2 cups cheese in a large bowl.
  4. Spoon into a lightly greased 13 x 9" baking pan. Cover and bake 35 minutes, or until hot and bubbly.
  5. Uncover; top with remaining 1-1/2 cups cheese. Bake 8 minutes longer, or until cheese melts. Garnish with parsley, if desired.

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