Ingredients
Equipment
Method
- Season a large pot of water generously and bring it to a boil. Add the rigatoni and cook, stirring sometimes, until the pasta is 2-3 minutes under al dente. Drain the pasta and set it aside. Do not rinse the pasta.
- Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add the bell pepper and onion, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until soft and fragrant, 4-5 minutes. Add the sausage to the skillet. Let it brown for 2-3 minutes, then use a wooden spoon to break it into fine crumbles. Continue to cook and crumble until the sausage is browned and rendered, 2-3 minutes more. Stir to combine with the softened vegetables.
- Push the sausage and vegetables to one side of the skillet. Add the garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes (if using) to the empty side of the skillet so they touch the hot surface. Cook until fragrant, about 30 seconds to 1 minute.
- Stir the tomato paste into the skillet, coating the sausage and vegetables. Cook for 2-3 minutes until the paste is deeply red. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits from the bottom. When the wine is almost gone, add the crushed tomatoes, diced tomatoes (with juices), spinach, and ½ cup grated parmesan cheese. Stir to combine and wilt the spinach. Bring the mixture to a simmer, then reduce the heat to medium-low. Let the sauce simmer for 5 minutes, stirring sometimes, to thicken slightly and build flavor. Taste and adjust seasoning, then remove from the heat.
- Preheat the oven to 400 degrees F, positioning a rack in the upper third of the oven. Lightly spray a large piece of foil and a 9x13 pan with nonstick cooking spray and set them aside. Add the rigatoni to the prepared tomato sauce, tossing well to coat all the pasta. Transfer half of the pasta and sauce to the prepared baking dish. Dot ½ of the ricotta over the pasta surface, then sprinkle ½ of the shredded mozzarella cheese over that. Repeat with another layer of pasta and sauce, ricotta, and mozzarella. Finish by sprinkling the remaining ½ cup grated parmesan over the top.
- Place the baking dish on top of a baking sheet, then cover it with the prepared foil. Bake for 25 minutes, until the baked rigatoni is bubbling and the cheese is melted. Carefully remove the foil and turn the oven’s broiler on high. Broil the baked rigatoni for about 5 minutes, watching closely to prevent burning, until it is bubbly and golden brown.
- Carefully remove the baked rigatoni from the oven. Allow it to cool slightly, then serve topped with extra grated parmesan or finely chopped fresh herbs as you like.
Notes
Mezzi rigatoni is slightly shorter than standard rigatoni, which works well for baked dishes by creating balanced bites. You can use full-sized rigatoni or substitute with ziti, fusilli, or medium shells.
For the sausage, using full-fat pork sausage adds richness. If you use leaner ground turkey sausage or meatless crumbles, add an extra tablespoon of olive oil to replace the lost richness.
You can prepare components ahead of time. Dice the bell pepper and onion up to 5 days in advance. For a full make-ahead option, assemble the entire baked rigatoni (Steps 1-5) and refrigerate for up to 4 days. When baking from cold, you may need to add 5-10 minutes to the initial baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days, reheating in the microwave. This dish freezes well for up to 3 months. Thaw frozen portions in the refrigerator overnight or use room temperature water for a faster thaw, then reheat in the microwave.