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Baked Rigatoni with Sausage & Burrata

Baked Rigatoni with Sausage and Burrata is a rich and indulgent pasta dish that brings together the perfect balance of flavors and textures. This recipe features hearty rigatoni pasta coated in Finest Reserve™ Tomato & Ricotta Pasta Sauce, baked until bubbly and golden. Topped with a blend of mozzarella and Parmesan, this comforting baked pasta is a crowd-pleasing meal that delivers deep, satisfying flavors in every forkful. Perfect for family dinners or special occasions, this dish is sure to become a favorite.

Ingredients

  • Our Family® Canola Oil No Stick Cooking Spray
  • 1 package (16 ounces) Finest Reserve™ by Our Family® Rigatoni
  • 1 pound hot Italian sausage, casings removed if necessary
  • 1/2 cup chopped white onion
  • 6 garlic cloves, minced
  • 1 tsp Our Family® Italian Seasoning Blend
  • 1/2 tsp fennel seed
  • 3 cups packed Our Family® Baby Spinach
  • 2 cups Finest Reserve™ by Our Family® Tomato & Ricotta Pasta Sauce
  • 2 packages (8 ounces each) burrata cheese, drained and quartered
  • 2 cups Our Family® Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • Chopped fresh Italian parsley, Our Family® Grated Parmesan Cheese and/or Our Family® Crushed Red Pepper for garnish (optional)

 

Approximate nutritional values per serving (1 cup): 404 Calories, 21g Fat, 10g Saturated Fat, 59mg Cholesterol, 645mg Sodium, 35g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 19g Protein

Directions

  1. Preheat oven to 350°; spray 4-quart baking dish with cooking spray. Prepare rigatoni as label directs for al dente rigatoni; drain, return to saucepot and cover to keep warm.
  2. In large skillet, cook sausage and onion over medium-high heat 5 minutes or until browned, breaking up sausage with side of spoon. Add garlic, seasoning and fennel seed; cook 1 minute or until fragrant, stirring frequently. Add spinach; cook 2 minutes or until wilted, stirring frequently. Add sauce; cook 3 minutes or until heated through, stirring occasionally. Transfer sausage mixture to saucepot with rigatoni.
  3. Add burrata cheese and mozzarella cheese to rigatoni mixture; toss. Spread rigatoni mixture into prepared baking dish; cover dish tightly with aluminum foil and bake 30 minutes. Remove foil; bake 10 minutes or until edges are bubbly. Makes about 12 cups.
  4. Serve baked rigatoni garnished with parsley, Parmesan cheese and/or crushed red pepper, if desired.
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