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.