Go Back
–+ servings
Close-up of a gooey, cheesy baked pasta dish. Rigatoni pasta is covered with melted cheese and sauce, with pieces of meat and garnished with parsley. A slice is being lifted, showcasing stretchy melted cheese.
Print Recipe
5 from 4 votes

Ricotta Sausage Pasta Al Forno

Creamy and zesty ricotta red sauce with sweet and hot sausage under melty mozzarella... This is simple, delicious and definitely fan-favorite dish that EVERYONE will love. It is my go-to whenever I'm cooking for a party, BBQ, or just hanging with friends and family.
Prep Time25 minutes
Cook Time35 minutes
Course: Main Course, pasta, Pot luck, Side Dish
Cuisine: American, Italian
Keyword: Al forno, celebration, Italian, party food, Pasta, Pastabake, Pot luck, Red sauce, Sausage
Servings: 6

Ingredients

Sauce + Pasta

  • Olive oil
  • 1/2 Yellow Onion small dice
  • 4 cloves Garlic minced
  • Red pepper flakes or calabrian chili pepper to taste
  • 28 oz can of crushed San Marzano tomatoes I also like to use whole tomatoes and blend them before adding
  • 1 tbsp 1 tbsp of Sugar
  • Fresh Basil
  • 1 lbs hot Italian sausage, removed from casing and crumbled (I like to use half hot and half sweet) Optional
  • 1 box rigatoni pasta
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmigiano cheese

Ricotta Mix

  • 1 cup Whole Milk Ricotta
  • 1/2 cup grated Parmigiano Cheese
  • 1/4 cup Whole Milk
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup fresh parsley chopped
  • 1 unit lemon zested

Panko Topping

  • 2 tbsp butter
  • 1 unit garlic grated
  • 1/2 cup panko
  • 1 tbsp parsley chopped
  • pinch salt

Instructions

  • Heat 1 tbsp of olive oil on medium heat in a large pot. Add the crumbled sausage and cook, stirring frequently, until golden brown, about 7 minutes. Remove from the pot with a slotted spoon and set aside.
  • Add the garlic and chili pepper to the same pot. Sauté for 1 minute until fragrant. Then add the onions and a pinch of salt. Cook for 5 minutes or until softened. Add crushed tomatoes, sugar, and a few pieces of fresh basil. Cover and allow the sauce to simmer and reduce for 30 minutes. Stir every now and then. *Adjust salt and pepper to taste.
  • Combine ricotta, Parmigiano, milk, garlic powder, salt, black pepper, chopped parsley, and lemon zest.
  • In a pot of salted boiling water, cook the pasta 3 minutes below the regular package’s recommended cooking time for al dente.
  • Stir in the sausage and ricotta mixture to the tomato sauce, then pour over the cooked and strained pasta. Stir well to coat and combine.
  • Add half the pasta to a large baking dish, then add half the mozzarella and Parmigiano cheese, and finish it with the rest of the pasta and cheese.
  • Cover the tray with foil and place into a 375 F oven for 15 minutes on the middle rack, or until the cheese melts.
  • While the pasta bakes, make the panko topping. Melt butter in a skillet over medium heat. Add the grated garlic, and after 30 seconds, add the panko. Cook stirring frequently, until it becomes golden brown, about 5 minutes. Cut the heat and add in a pinch of salt and the parsley.
  • Remove the foil from the pasta, add the panko topping, and finish on a high broil for 5 minutes, watching closely, to get a crispy finish.
  • Serve hot!

Nutrition

Calories: 820kcal | Carbohydrates: 76g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 1478mg | Potassium: 886mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1061IU | Vitamin C: 19mg | Calcium: 387mg | Iron: 4mg
QR Code linking back to recipe