Burrata Baked Rigatoni
Serves 1
Directions
- 1Preheat oven to 400°F.
- 2Brown the sausage and drain any excess grease.
- 3In a 9x13 baking dish, combine uncooked rigatoni, cooked sausage, Rao’s Marinara, garlic powder, Italian seasoning, salt, pepper, and 3 cups of water or chicken broth.
- 4Stir well until all of the pasta is coated.
- 5Cover tightly with foil and bake.
- 6Stir the pasta once halfway through the baking time.
- 7Stir in 1 cup mozzarella and the Parmesan.
- 8Sprinkle the remaining 1 cup mozzarella over the top and bake uncovered.
- 9Top with the burrata, fresh basil, and a drizzle of hot honey before serving.
Ingredients
- 1 lb ground italian sausage
- 1 box rigatoni
- 1 jar rao's marinara
- 2 cup shredded mozzarella
- 1/2 cup parmesan
- 1 tsp garlic powder
- 1 tsp italian seasoning
- salt (optional)
- pepper (optional)
- 1 ball burrata
- fresh basil, chopped
- hot honey (optional)
Equipment
9x13 baking dishfoil
Tips
- Substitute ground Italian sausage with ground beef.
- Use water or chicken broth for the liquid component.
- If pasta isn't fully tender after 50 minutes, cover and continue baking in 5–10 minute increments.
- An alternative method is to cook the pasta in salted water until 2-3 minutes shy of al dente before combining with the other ingredients and baking for 20-25 minutes.
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