Baked Rigatoni Fra Diavolo with Sausage and Zucchini

Name: Baked Rigatoni Fra Diavolo with Sausage and Zucchini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: Italian
Ingredients: 1 lb Rigatoni (1 pound uncooked rigatoni pasta); 2 pieces Zucchini (2 large zucchini, chopped into 1/4" rounds); ½ cup Olive Oil (1/2 cup olive oil, divided); 1 lb Italian Sausage (1 pound Italian sausage); ½ cup Yellow Onion (1/2 cup yellow onion, diced); 8 cloves Garlic (8 cloves garlic, minced); 1 tsp Red Pepper Flakes (1 teaspoon crushed red pepper flakes); 2 tbsp Tomato Paste (2 Tablespoons tomato paste); 28 pieces Crushed Tomatoes ((1) 28-ounce can crushed tomatoes with basil); ¾ cup White Wine (3/4 cup white wine or chicken broth); ½ cup Basil (1/2 cup fresh basil leaves, thinly sliced); ¼ cup Mint (1/4 cup fresh mint leaves, roughly chopped); ¼ cup Parsley (1/4 cup fresh parsley, roughly chopped); 1 tsp Table Salt (1 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon black pepper); 1 lb Mozzarella Cheese (1 pound (16 ounces) part-skim mozzarella cheese, half shredded and half cut into 1" cubes); ½ cup Parmesan Cheese (1/2 cup Parmesan cheese, finely grated)

Baked Rigatoni Fra Diavolo with Sausage and Zucchini - Dinner (Italian)

60 minItalian

Servings8

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Egg Free

Ingredients

For 8 servings

Rigatoni1 lb · 1 pound uncooked rigatoni pasta
Zucchini2 pieces · 2 large zucchini, chopped into 1/4" rounds
Olive Oil½ cup · 1/2 cup olive oil, divided
Italian Sausage1 lb · 1 pound Italian sausage
Yellow Onion½ cup · 1/2 cup yellow onion, diced
Garlic8 cloves · 8 cloves garlic, minced
Red Pepper Flakes1 tsp · 1 teaspoon crushed red pepper flakes
Tomato Paste2 tbsp · 2 Tablespoons tomato paste
Crushed Tomatoes28 pieces · (1) 28-ounce can crushed tomatoes with basil
White Wine¾ cup · 3/4 cup white wine or chicken broth
Basil½ cup · 1/2 cup fresh basil leaves, thinly sliced
Mint¼ cup · 1/4 cup fresh mint leaves, roughly chopped
Parsley¼ cup · 1/4 cup fresh parsley, roughly chopped
Table Salt1 tsp · 1 teaspoon salt
Black Pepper½ tsp · 1/2 teaspoon black pepper
Mozzarella Cheese1 lb · 1 pound (16 ounces) part-skim mozzarella cheese, half shredded and half cut into 1" cubes
Parmesan Cheese½ cup · 1/2 cup Parmesan cheese, finely grated

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Steps

1Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
2Bring a large pot of salted water to a boil over medium-high heat.
3Warm 1/4 cup of the oil over medium-high heat. Add in the sliced zucchini and cook until golden brown on both sides, about 6 minutes. Using a slotted spatula, remove the zucchini from the pan and place on a paper towel lined plate. Place a paper towel on top of the zucchini to absorb excess moisture and set aside.
4Add the ground sausage to the skillet and, using a wooden spoon, break it into small pieces. Cook until brown and no pink color remains, about 5 to 7 minutes. Use a slotted spoon to remove the sausage from the pan and transfer it to a large plate. Set aside until needed.
5Drain any excess grease from the pan, then return it to the stovetop. Reduce heat to medium, and add in the remaining oil. Add in the onion and cook, stirring occasionally, until the onion is very soft, about 8 minutes. Add in the garlic and crushed red pepper flakes and cook for 1 minute, or until fragrant. Stir in the tomato paste, breaking it up with a wooden spoon.
6Add in the crushed tomatoes, wine (or broth), and season with salt and pepper. Cook, stirring occasionally, for 10 minutes. Stir in the basil, mint, and parsley and season with salt and pepper.
7Finally, stir the cooked sausage and zucchini into the sauce and remove from heat.
8In the meantime, add the rigatoni into the boiling water and cook for 6 to 7 minutes, or until very al dente. Drain the pasta and return it to the pot. Immediately add the meat sauce and stir well to combine.
9Pour pasta into prepared baking dish. Sprinkle with shredded and cubed mozzarella. Then place pan in the oven and bake for 30 minutes, or until cheese is melted and bubbling.
10Serve warm, with Parmesan cheese!