Bushs Baked Rigatoni And Sausage With Beans And Roasted Squash Recipes

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

ITALIAN SAUSAGE RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat oven to 450 degrees with rack in top third. On a rimmed baking sheet, toss squash, tomatoes, sausage, and shallots with oil and vinegar. Season with salt and pepper. Roast until squash is golden and sausage is cooked through, 30 to 35 minutes. Transfer sausage to a cutting board; let cool slightly, then slice into 1-inch pieces.
• Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot with sausage, squash, and basil. Add 1/2 cup pasta water to sheet and scrape up browned bits; add to pot. Toss to coat, adding more pasta water as needed; season with salt and pepper. Set oven to broil and transfer pasta mixture to sheet. Top with cheese; broil until melted and browned in spots, 2 minutes. Top with basil leaves; serve.

BAKED RIGATONI & SAUSAGE

Steps:

• Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

BUSH'S® BAKED RIGATONI AND SAUSAGE WITH BEANS AND ROASTED SQUASH

Steps:

• Preheat oven to 400 degrees F. Place water for the pasta on to boil. Lightly oil a 9-by-13 inch gratin or baking dish.
• On a large baking sheet or roasting pan, toss squash with 1 tablespoon of the olive oil. Scatter thyme and half of the whole garlic cloves over the squash. Season with salt and pepper. Roast in the oven for about 20 to 25 minutes until squash is tender, but not mushy.
• Meanwhile, in a large skillet set over medium high heat, heat remaining tablespoon of the oil. Add sausage and cook, stirring frequently until meat is fully cooked and no longer pink.
• Lower heat to medium and add remaining whole garlic cloves and spinach, saute for 1 minute then remove garlic if desired. Season lightly with salt and pepper.
• When squash has finished cooking remove from oven and remove garlic cloves and thyme stems if you prefer. Add squash to the sausage and spinach mixture.
• Reduce oven to 375 degrees F.
• Boil pasta, and drain about 2 minutes before the package directions suggest, so pasta is still a little firm. Toss drained pasta with sausage mixture.
• Add stock, 1/4 cup of mozzarella, 1/3 cup of Romano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add Great Northern Beans and gently toss.
• Transfer to prepared gratin or baking dish and top with breadcrumbs, remaining 1/4 cup of grated mozzarella and 1/3 cup of Romano. Drizzle with heavy cream (or olive oil).
• Bake for 25 minutes, until heated through and crusty on top.