Ingredients
Equipment
Method
- Season a large pot of water generously and bring it to a boil. Add the rigatoni and cook, stirring sometimes, until the pasta is 2-3 minutes under al dente. Drain the pasta and set it aside. Do not rinse the pasta.
- Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add the bell pepper and onion, seasoning with 1 teaspoon of kosher salt. Cook, stirring occasionally, until softened and fragrant, about 4-5 minutes. Add the sausage to the skillet. Let it brown for 2-3 minutes, then use a wooden spoon to break it into fine crumbles. Continue to cook and crumble until the sausage is browned and rendered, 2-3 minutes more. Stir to combine with the softened vegetables.
- Push the sausage and vegetables to one side of the skillet. Add the garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes (if using) to the empty side of the skillet so they touch the hot surface. Cook until fragrant, about 30 seconds to 1 minute.
- Stir the tomato paste into the skillet, coating the sausage and vegetables. Cook for 2-3 minutes until the paste is deeply red. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. When the wine is almost cooked off, add the crushed tomatoes, diced tomatoes (with their juices), spinach, and 1/2 cup of grated parmesan cheese. Stir to combine and wilt the spinach. Bring the mixture to a simmer, then reduce the heat to medium-low. Let the sauce simmer for 5 minutes, stirring sometimes, to thicken slightly and build flavor. Taste the sauce and adjust seasoning, then remove it from the heat.
- Preheat the oven to 400 degrees F and position a rack in the upper third of the oven. Lightly spray a large piece of foil and a 9x13 pan with nonstick cooking spray, and set them aside. Add the rigatoni to the prepared tomato sauce, tossing well to coat all the pasta. Transfer half of the pasta and sauce to the prepared baking dish. Dot half of the ricotta over the surface of the pasta, then sprinkle half of the shredded mozzarella cheese over the top. Repeat this layering process: pasta and sauce, ricotta, mozzarella. Finish by sprinkling the remaining 1/2 cup of grated parmesan over the top layer.
- Place the baking pan on top of a baking sheet and cover it with the prepared foil. Transfer the pan to the oven and bake for 25 minutes, until the baked rigatoni is bubbling and the cheese is melted. Carefully remove the foil and turn the oven's broiler on high. Broil the baked rigatoni for about 5 minutes, watching it closely to prevent burning, until it is bubbly and golden brown.
- Carefully remove the baked rigatoni from the oven. Allow it to cool slightly, then serve it topped with additional grated parmesan or finely chopped fresh herbs as you like.
Notes
Mezzi rigatoni is slightly shorter than standard rigatoni, which works well for baked dishes by creating balanced bites with pasta, sauce, and cheese. You can use full-sized rigatoni or other short pastas like ziti, fusilli, or medium shells.
Use full-fat pork sausage for the best flavor. If you use lean ground turkey sausage or meatless crumbles, add an extra tablespoon of olive oil to replace the richness of the pork sausage.
For make-ahead preparation, dice the bell pepper and onion up to 5 days in advance. Alternatively, you can assemble the entire baked rigatoni dish (Steps 1-5) and refrigerate it for up to 4 days. If baking from cold, you may need to add 5-10 minutes to the initial baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish freezes well for up to 3 months. Thaw frozen portions in the refrigerator overnight or use room temperature water for a faster thaw, then reheat in the microwave until warm.