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.