Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Rigatoni al Forno

Carrabba's Itlain Grill Restaurant Recipe

olive oil for the baking dish
1 pound sweet or hot Italian sausage, casings removed
1 quart Marinara Sauce
1 pound dried rigatoni or other tube shaped pasta
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup  ricotta cheese

Preheat the oven to 350 degrees.  Bring a pot of water to a boil over high heat.  Add salt to taste. Lightly oil a 13 x 9 inch baking dish.

Cook the sausage in a large skillet over medium heat, breaking up the sausage with the side of a spoon, until cooked through, about 10 minutes. Pour off the excess fat. Stir the marinara sauce and bring to a simmer.

 And the rigatoni to the water and stir well. Cook according to the package directions, stirring occasionally, until the rigatoni is very al dente. Drain well.

Return the rigatoni to its cooking pot. Add the marinara mixture, mozzarella, and Parmesan cheeses  and stir to combine.

Spread the rigatoni mixture in the baking dish. Top with 8 equally placed scoops of ricotta cheese. Bake until bubbly and the ricotta is lightly browned, about 20 minutes. Let stand for 5 minutes.

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