Cheesy Italian Sausage and Spinach Rigatoni Bake This comforting dish features rigatoni pasta baked with savory Italian sausage, fresh spinach, and a blend of cheeses, creating a deliciously cheesy and hearty meal perfect for any occasion. Ingredients 1 lb mild italian sausage links ¼ cup + a drizzle of olive oil kosher salt 1 lb rigatoni 1 lb cherry tomatoes, halved 6 cloves garlic, finely chopped 1 tsp dried oregano ¼ tsp red pepper flakes ¼ lb (or 2 large handfuls) fresh spinach 1 (24 oz) jar marinara sauce ½ cup grated parmesan cheese, plus more for topping 2 tbsp chopped fresh parsley, plus more for topping ½ lb shredded mozzarella cheese ½ lb fresh mozzarella cheese, drained + sliced ¼ Instructions Preheat the oven to 450°F. Arrange the sausage links on a sheet pan and drizzle with olive oil. Rub to coat the sausage evenly. Roast for about 12 minutes, or until cooked through. Transfer the sausage to a slicing board and, once cooled slightly, slice into ¼ pieces. In the meantime, bring a large pot of generously salted water to a boil. Once boiling, add the rigatoni. Stir well and cook for 2 minutes less than the package instructions. While the pasta cooks, heat a large, heavy-bottomed pot over medium-high heat. Add the ¼ cup of olive oil. When hot, add the sliced sausage and cook for 2-3 minutes until browned. Add the cherry tomatoes and a pinch of salt, cooking for another 3 minutes until the tomatoes burst and release their juices. Stir in the garlic, oregano, and red pepper flakes. Pour in the marinara sauce and add the spinach. Retrieve ½ cup of starchy pasta water from the pot and mix it into the sauce. Bring the sauce to a simmer as the spinach wilts, then stir in the parmesan cheese until melted. Once the pasta is done, drain it and add it directly to the sauce along with the parsley. Stir until well combined. Grease a 12 cast iron skillet (or a 9x13x3 baking dish) with olive oil. Pour in half of the pasta mixture, followed by half of the shredded mozzarella. Add the remaining pasta on top, then finish with the sliced fresh mozzarella and the remaining shredded mozzarella. Bake for 8 minutes, or until the cheese is melted. Broil on high for 1-2 minutes until golden brown. Serve with a sprinkle of parsley and additional grated parmesan on top.
