Description
A hearty and flavorful baked rigatoni dish featuring spicy Fra Diavolo sauce with Italian sausage and tender zucchini, topped with melted mozzarella and Parmesan cheese. This comforting casserole combines pasta, vegetables, and a robust tomato sauce to create a classic Italian-American meal perfect for family dinners.
Ingredients
Scale
Pasta
- 1 pound uncooked rigatoni pasta
Vegetables & Herbs
- 2 large zucchini, chopped into 1/4-inch rounds
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
Meat
- 1 pound Italian sausage
Liquids & Oils
- 1/2 cup olive oil (divided: 1/4 cup for zucchini, 1/4 cup for sautéing onion)
- 3/4 cup white wine or chicken broth
Tomato & Seasonings
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes with basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 1 pound part-skim mozzarella cheese (half shredded and half cut into 1-inch cubes)
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside for later use.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for 6-7 minutes until it’s al dente. Drain the pasta and return it to the pot to keep warm.
- Sauté the Zucchini: In a skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped zucchini rounds and cook until they turn golden brown, about 6 minutes. Remove the zucchini from the skillet and set aside.
- Cook the Sausage: In the same skillet, add the Italian sausage and cook it until it’s browned thoroughly, around 5-7 minutes. Remove the sausage from the skillet and set aside.
- Sauté the Onions and Garlic: Drain any excess grease from the skillet. Add the remaining 1/4 cup olive oil and sauté the diced onion until it becomes soft and translucent, about 8 minutes. Add the minced garlic and crushed red pepper flakes; cook for an additional 1 minute until fragrant.
- Make the Sauce: Stir in the tomato paste, crushed tomatoes, and your choice of white wine or chicken broth. Add the fresh sliced basil, chopped mint, salt, and black pepper. Let the sauce simmer gently to meld flavors.
- Combine Ingredients: Return the cooked sausage and zucchini to the skillet with the sauce, stirring to combine everything evenly.
- Assemble the Casserole: Pour the cooked rigatoni into the prepared baking dish. Top it evenly with half shredded and half cubed mozzarella cheese.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes, until the cheese is melted, bubbling, and slightly golden.
- Serve: Remove from oven and sprinkle the dish with finely grated Parmesan cheese. Serve warm and enjoy your rich and comforting baked rigatoni Fra Diavolo.
Notes
- You can substitute chicken broth for white wine to keep the sauce alcohol-free.
- For a spicier dish, increase the crushed red pepper flakes to 1.5 teaspoons.
- To save time, the sausage can be cooked in advance and refrigerated until ready to use.
- Use part-skim mozzarella to reduce fat content without sacrificing melt quality.
- Make sure to salt the pasta water well; it should taste like the sea to enhance the pasta’s flavor.
- This dish can be prepared a day ahead and baked just before serving for convenience.
