Go Back
Stroller Envy

Sausage and Spinach Rigatoni Bake

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried rigatoni
  • 1 lb Italian pork sausage casings removed
  • 5 oz fresh baby spinach roughly chopped
  • 2 garlic cloves minced
  • 32 oz marinara sauce
  • 1/2 cup water
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 375°F. Oil a 9x13-inch dish. Boil rigatoni 2 minutes less than package directions; drain.
  2. Brown sausage in a large skillet over medium-high heat, breaking it into small crumbles, for 8–10 minutes until 160°F. Drain excess fat. Add garlic for 30 seconds, then spinach; stir 2 minutes until wilted.
  3. Stir in marinara and water. Simmer 3 minutes, then fold in pasta. Transfer to dish and top with mozzarella and Parmesan.
  4. Cover and bake 20 minutes, then uncover for 10–15 minutes, until center reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
To prepare ahead, cool ingredients promptly, assemble cold and refrigerate covered for up to 24 hours. Bake in a temperature-safe dish, allowing 10–15 extra minutes; check the center for 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.