Baked Rigatoni Marinara

Prep time: 5min
Total time: 30min
Serves 4
3 1/2 cups
rigatoni
875 mL
1 pkg
fresh marinara sauce
300 mL
1/3 cup
fresh basil leaves, divided
75 mL
1/4 cup
chopped fresh parsley leaves
60 mL
1/4 tsp
each salt and pepper
1 mL
2
raw spicy sausages
0
2 tbsp
dry bread crumbs
30 mL
3 pieces
(approx. 1/3 cup/75 mL) thinly sliced light bocconcini cheese
0
¼ of the recipe
calories
470
fat
20 g
saturated fat
7 g
carbs
51 g
protein
22 g
cholestrol
40 mg
fibre
3 g
sodium
880 mg
potassium
40 mg

Directions

  1. Preheat oven to 425°F (220°C). Bring a large pot of salted water to boil and par-cook rigatoni for 6 min. Drain well, reserving 1/2 cup (125 mL) of cooking water. Transfer pasta to an oiled 11 x 9-in. (2.5 L) baking dish. Set aside.

  2. Meanwhile, in a bowl or large measuring cup, combine marinara sauce, pasta water, half of the basil leaves, torn into pieces, and chopped parsley. Season with salt and pepper and pour evenly over the dish. Squeeze sausages out of their casings, thinly slice and scatter on top of the pasta. Sprinkle with bread crumbs and arrange bocconcini slices on top.

  3. Bake for 15 min., until golden and bubbling. Let cool slightly, garnish with the remaining basil leaves, and serve.