Baked Rigatoni With Kalamata Olives Recipe

Name: Baked Rigatoni With Kalamata Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, diced; 1 tablespoon olive oil; 1 lb hot Italian sausage, casings removed; 1 tablespoon garlic, chopped; 28 ounces crushed tomatoes, Sclafani quick crushed preferred; 16 ounces tomato sauce; 8 ounces water; 1/3 lb kalamata olive, drained and pitted and coarsely chopped (the kind in olive oil); 3/4 ounce basil, coarsely chopped; 16 ounces rigatoni pasta, I get gigantoni when I can find it; 16 ounces mozzarella cheese, grated; 1/2 cup parmesan cheese, grated

Servings: persons

1 small onion, diced
1 tablespoon olive oil
1 lb hot Italian sausage, casings removed
1 tablespoon garlic, chopped
28 ounces crushed tomatoes, Sclafani quick crushed preferred
16 ounces tomato sauce
8 ounces water
1/3 lb kalamata olive, drained and pitted and coarsely chopped (the kind in olive oil)
3/4 ounce basil, coarsely chopped
16 ounces rigatoni pasta, I get gigantoni when I can find it
16 ounces mozzarella cheese, grated
1/2 cup parmesan cheese, grated

1
Preheat oven to 375u00b0F.
2
Cook pasta according to directions, making sure to keep it al dente. Drain and place back in cooking pot. Set aside.
3
Meanwhile, in skillet cook sausage and onions until sausage is done (crumble sausage as it cooks). Drain well and set aside.
4
In same skillet add olive oil and garlic and cook 1-2 minutes.
5
Return sausage and onion to pan with garlic.
6
Add tomatoes, tomato sauce, and water. Stir well. Cook at a high simmer. Add olives. Cook until sauce has reduced slightly, about 15 minutes. Turn off heat. Stir in basil.
7
Pour tomato sauce over pasta and toss to coat well.
8
Place layer of 1/3 of pasta in bottom of Pam sprayed casserole. Top with 1/2 of mozzarella. Top with another third of pasta. Top with remaining mozzarella. Repeat with final layer of pasta. Cover with foil.
9
Cook in oven for thirty minutes.
10
Remove foil and top with parmesan. Cook an additional 15-25 minutes. (We like it crunchy on top so cook the full 25 minutes. Cook it how you like it.).

894

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small onion, diced, 1 tablespoon olive oil, 1 lb hot Italian sausage, casings removed, 1 tablespoon garlic, chopped, and more.

Yes, Baked Rigatoni With Kalamata Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Rigatoni With Kalamata Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions