About
A little bit lasagna, a little bit Bolognese, a whole lot of love! That's what makes Sausage Pasta Dump so great! It's layers of causally assembled, but deliberately delicious, Italian-inspired flavors. You'll find succulent and spicy sausage in a tasty garlicy meat sauce with tender pasta, tangy ricotta cheese, and melty mozzarella! There's no stress with Sausage Pasta Dump... just good taste and good feelings!
Ingredients
- butter, to taste, for greasing the casserole dish
- 1 (24-ounce) jar marinara sauce
- 3 cups beef broth
- 1/4 cup tomato paste
- 4 cloves garlic, grated
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 (16-ounce) package rigatoni
- 1 pound Italian sausage links, casings removed
- 3/4 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Using the butter, generously grease the bottom and the sides of a 9x13-inch casserole dish.
Step 3 -In a medium bowl, add the marinara, the beef broth, the tomato paste, the garlic, the salt, and the black pepper and whisk to combine.
Step 4 -Spread 1/2 of the rigatoni in the bottom of the prepared baking dish.
Step 5 -Scatter 1/2 of the sausage over the top of the rigatoni, breaking the sausage up as needed to ensure a relatively even layer.
Step 6 -Dollop 1/2 of the ricotta evenly over the sausage layer in the casserole dish.
Step 7 -Add 1/2 of the marinara mixture over the ricotta layer, spreading it out evenly.
Step 8 -Repeat the layers with the remaining rigatoni, the remaining sausage, the remaining ricotta, and the remaining marinara mixture.
Step 9 -Cover the casserole dish with aluminum foil and bake until the pasta is al dente, about 50 minutes.
Step 10 -Uncover the casserole dish and sprinkle the mozzarella cheese on top of the casserole.
Step 11 -Bake until the mozzarella is melted and bubbly, about 10 minutes.
Step 12 -Serve.
