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Ingredients
For 6 Person(s)
For the Pasta:
- 1 pound sweet Italian sausage
- 1 pound rigatoni, uncooked
- 1 (24-ounce) jar Michael’s Marinara Sauce
- 8 ounces fresh mozzarella, cut into small cubes
- 1/2 cup freshly grated Pecorino Romano
- Salt and freshly ground black pepper, to taste
- 3 cups water or chicken broth
- 8 ounces fresh stracciatella
- Fresh basil leaves
- Extra virgin olive oil, for drizzling
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Directions
- Get the ingredients needed for this recipe HERE
- Preheat the oven to 400°F.
- In a large skillet over medium heat, brown the sausage, breaking it into small pieces. Drain any excess grease.
- In a 9x13-inch baking dish, combine: Uncooked rigatoni, Cooked sausage, Michael’s Marinara Sauce, Salt and black pepper, Water or chicken broth
- Stir well until all of the pasta is evenly coated.
- Cover tightly with aluminum foil and bake for 45–50 minutes, stirring once halfway through.
- Once the pasta is tender, gently fold in the cubed fresh mozzarella and the Pecorino Romano.
- Return the dish to the oven, uncovered, for 10–15 minutes, or until the mozzarella is melted and bubbling.
- Remove from the oven and let rest for 5 minutes. Finish with generous dollops of fresh stracciatella, top each dollop with fresh basil leaves, and drizzle with extra virgin olive oil before serving.
- Tip: If the pasta isn’t fully tender after 50 minutes, cover it again and continue baking in 5-minute increments until perfectly cooked.
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