Sausage Rigatoni Bake
Sausage Rigatoni Bake
Ingredients
- 2 tsp Oil
- 1 Onion Diced
- 8 cloves Garlic Minced
- 2 cans Crushed Tomatoes 28 oz
- 1 can Tomato paste 6 oz
- 1 tbsp Chicken bouillon paste Tone's or Better than bouillon
- 3/4 tsp Chili pepper flakes
- Basil A large handful, Chopped
- 1.5 lbs Mild Italian sausage
- 1 16 oz Rigatoni Cooked, per package directions
- 8 slices Provolone
- 8 oz Sour cream
- 1 ball Burrata Dolloped into pieces
Instructions
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Preheat oven to 350.
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Add oil to a soup pot. Add onion, cook until translucent. Add garlic, cook one minute.
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Add crushed tomatoes, tomato paste, chicken bouillon, Chili flakes and basil. Bring to a simmer.
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In a medium sauté pan, cook sausage until completely cooked through. Add sausage to sauce and continue to simmer.
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While sauce is simmering, cook pasta according to package directions.
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Prepare a 13x9 or larger pan, by spraying with nonstick cooking spray. Add enough sauce to coat bottom of pan. Add half of the pasta, evenly across sauce. Layer provolone evenly across pasta. Spread sour cream evenly over provolone. Add another layer of sauce. Add another layer of pasta. Add another layer of sauce over pasta. Dollop burrata (taking small chunks, and piecing them over pasta) atop sauce.
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Place in oven and cook for 30 minutes, or until heated through and cheese is melted.
Serve hot and bubbly.
