Baked Rigatoni with Ricotta & Sausage from The Weeknight Cook by Brigit Binns
Prepare the sauce Preheat the oven to 350°F(180°C) and lightly oil a deep 2½-quart (2.5-l) baking dish. Bring a large pot of water to a boil. In a large frying pan over medium-high heat, warm the...
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Cooking tools:
- Baking dish
- Oven
- Stove
- Skillet
- Pot
- Colander
- Mixing bowl
- Spoon
- Wooden spoon
- Measuring cup
Ingredients
- Olive oil, 2 tablespoons
- Roasted Tomato Sauce or purchased pasta sauce, 3 cups (24 fl oz/750 ml)
- Italian sausage, 1 lb (500 g), casings removed
- Pitted black
- Salt
- freshly ground pepper
- Mediterranean olives, 1 cup (5 oz/155 g) coarsely chopped
- Rigatoni, 1 lb (500 g)
- Parmesan cheese, ¼ cup (1 oz/30 g) freshly grated
- Fresh ricotta cheese, 1¾ cups (15 oz/470 g)
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