Pork Rigatoni Bake with Italian sausage, seasonings and parmesan cheese is an easy and delicious weeknight meal that looks elegant, but is ready in just minutes.
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.
Pork Rigatoni Bake
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- 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. Add 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.
- Bake for 20 to 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!
NUTRITION INFORMATION PER SERVING
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