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

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Baked Rigatoni with Ricotta & Sausage

Ingredients

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