Baked Rigatoni Tarifi

Malzemeler

• 1 tablespoon olive oil1 large onion, chopped2 pounds mild Italian sausage links, casings removed2 (28 ounce) cans Italian-style crushed tomatoes, undrained2 cups water3 tablespoons chopped fresh basil1 tablespoon chopped fresh oregano1 tablespoon chopped fresh parsley1.5 (16 ounce) packages rigatoni pasta1 pound mozzarella cheese, shredded1.5 cups freshly shredded Parmesan cheese, dividedaluminum foil

Hazırlanışı

1. Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
2. Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from heat and add 2/3 of the sauce to pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil..
6. Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.

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