Baked Rigatoni with Ricotta & Sausage

Name: Baked Rigatoni with Ricotta & Sausage
Yield: Makes 4–6 Servings
Ingredients: Salt and freshly ground pepper; Mediterranean olives, 1 cup (5 oz/155 g) coarsely chopped; Pitted black; Roasted Tomato Sauce or purchased pasta sauce, 3 cups (24 fl oz/750 ml); Parmesan cheese, ¼ cup (1 oz/30 g) freshly grated; Fresh ricotta cheese, 1¾ cups (15 oz/470 g); Rigatoni, 1 lb (500 g); Italian sausage, 1 lb (500 g), casings removed; Olive oil, 2 tablespoons

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 2 tablespoons
Italian sausage, 1 lb (500 g

Dinner
Pasta

Method

Prepare the sauce

Preheat the oven to 350°F(180°C) and lightly oil a deep 2½-quart (2.5-