Pork Rigatoni Bake – a simple weeknight meal that is ready in minutes, but looks so sophisticated. Ground Italian sausage is mixed with sauce, tossed with rigatoni noodles and Parmesan cheese, then baked with more Parmesan on top. This one is sure to please the entire family!
This is the kind of pasta that will have people standing up and taking notice. This may look like the same ole same ole beef rigatoni…but appearances can be deceiving. Biting into this dish, you are hit with the savory spice of Italian Sausage and the saltiness of Parmesan cheese. And then there is the melting Monterey Jack….there are no words. Pasta night may never be the same again.
Brown the pork sausage until no pink remains. Drain the fat if needed.
To the skillet, add the jar of spaghetti sauce, chopped basil, 1/2 cup of the parmesan cheese and all the monterey jack cheese. Stir until all that incredible, delicious cheese is melted. Restrain yourself from tasting even though it looks and smells so good…that melted cheese will surely burn your mouth!
There is something about grating your own cheese that can make you feel like an accomplished cook. Maybe it is having that large block of cheese in your hand and knowing that you are making it part of something wonderful. Sometimes I look at the ingredients as I start a recipe and I’m amazed at how they can be transformed into something awesome to eat?
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Pour the cooked rigatoni pasta on top of the sauce mixture…and just gaze at it’s golden beauty for a moment.
Then using a spoon, carefully stir the rigatoni into the sauce, making sure every piece of pasta is coated, and the sauce and meat get in all the “nooks and crannies”!
Now it is time to pour the rigatoni mixture into the baking pan. For this recipe, I like to use a spring form pan because it looks pretty when it is done and it is super easy to get out of pan.
Here is the handy printable recipe. Enjoy!
Pork Rigatoni Bake – a simple weeknight meal that is ready in minutes, but looks sophisticated. Ground Italian sausage is mixed with sauce, tossed with rigatoni noodles and parmesan cheese, then baked with more parmesan on top. This one is sure to please the entire family!
1 tablespoon vegetable oil
1 pound ground pork Italian Sausage
1 24 ounce jar of spaghetti sauce
8 ounces rigatoni pasta, cooked according to package directions
2 tablespoons fresh chopped basil
3/4 cup grated parmesan cheese
1/2 cup grated monterey jack cheese
1/4 cup parmesan shavings (optional for garnish)
Preheat the oven to 350 F. Spray a casserole dish or spring form pan with cooking spray. Set aside.
Cook the rigatoni according to package directions, drain and set aside.
In a large skillet, over medium-high heat, heat the vegetable oil until hot but not smoking. Add the sausage and brown until no pink remains. Drain fat if needed.
To the skillet, add the jar of spaghetti sauce, chopped basil, 1/2 cup of the parmesan cheese and all the monterey jack cheese. Stir until the cheese is melted
Pour the cooked rigatoni pasta on top of the sauce mixture. Using a spoon, carefully stir the rigatoni into the sauce, making sure every piece of pasta is coated,
Pour the rigatoni mixture into the prepared baking pan.
Top with the remaining 1/4 cup of parmesan cheese.
Place in the 350 F oven and bake for 20 – 25 minutes, until the cheese is melted and bubbly and has formed a light crust on top.
Remove the pan from the oven. Allow to cool for 5 minutes.
If using a springform pan, release the spring and lift off the outer circle. Leave the Rigatoni bake on the bottom portion of the pan.
Garnish with parmesan shavings and serve hot!
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