Ingredients
Equipment
Method
- Season a large pot of water generously and bring it to a boil. Add the rigatoni and cook, stirring sometimes, until the pasta is 2-3 minutes under al dente. Drain the pasta and set it aside. Do not rinse the pasta.
- Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add the bell pepper and onion, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until soft and fragrant, about 4-5 minutes. Add the sausage to the skillet. Let it brown for 2-3 minutes, then use a wooden spoon to break it into fine crumbles. Keep cooking and crumbling until the sausage is browned and rendered, about 2-3 more minutes. Stir to mix with the softened vegetables.
- Push the sausage and vegetables to one side of the skillet. Add the garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes (if using) to the empty side so they touch the hot surface. Cook until fragrant, about 30 seconds to 1 minute.
- Stir the tomato paste into the skillet, coating the sausage and vegetables. Cook for 2-3 minutes until deep red. Slowly pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. When the wine is almost gone, add the crushed tomatoes, diced tomatoes (with juices), spinach, and ½ cup grated parmesan cheese. Stir to combine and wilt the spinach. Bring the mixture to a simmer, then lower the heat to medium-low. Let the sauce simmer for 5 minutes, stirring sometimes, to thicken slightly and develop flavor. Taste and adjust seasoning, then remove the skillet from the heat.
- Preheat your oven to 400 degrees F. Position a rack in the upper third of the oven. Lightly spray a large piece of foil and a 9x13 pan with nonstick cooking spray, then set them aside. Add the cooked rigatoni to the tomato sauce, tossing well so all the pasta is coated. Transfer half of the pasta and sauce to the prepared baking dish. Dot half of the ricotta over the pasta surface, then sprinkle half of the shredded mozzarella cheese on top. Repeat this layer: pasta and sauce, ricotta, mozzarella. Finish by sprinkling the remaining ½ cup grated parmesan over the top layer.
- Place the baking dish on top of a baking sheet, then cover it with the prepared foil. Once the oven is preheated, place the dish in the oven and bake for 25 minutes, until the rigatoni is bubbling and the cheese is melted. Carefully remove the foil and turn the oven’s broiler on high. Broil the baked rigatoni for about 5 minutes, watching closely to prevent burning, until it is golden brown and bubbly.
- Carefully remove the baked rigatoni from the oven. Let it cool slightly, then serve it topped with extra grated parmesan or fresh chopped herbs if you like. Enjoy your meal!
Notes
Mezzi rigatoni is slightly shorter than standard rigatoni, which works well for baked dishes because it creates balanced bites with sauce and cheese. I suggest using DeLallo Mezzi Rigatoni. If you prefer full-sized rigatoni, ziti, fusilli, or medium shells will also work.
I recommend using full-fat pork sausage for its richness, which builds flavor quickly. The slight heat from spicy sausage balances the tomato sweetness, but mild or sweet Italian sausage works too. If you use leaner ground turkey sausage or meatless crumbles, add an extra tablespoon of olive oil to replace the lost richness.
For make-ahead prep, you can dice the pepper and onion up to 5 days ahead and store them in the refrigerator. Alternatively, you can assemble the entire baked rigatoni (Steps 1-5) and store it in the refrigerator for up to 4 days. If baking from cold, you may need to add 5-10 minutes to the initial baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the microwave. This dish freezes well for up to 3 months. Thaw frozen portions in the refrigerator overnight or use room temperature water for a faster thaw, then reheat in the microwave.