• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound ground pork Italian Sausage
  • 1 24 ounce jar of spaghetti sauce
  • 8 ounces rigatoni pasta, cooked according to package directions
  • 2 tablespoons fresh chopped basil
  • 3/4 cup grated parmesan cheese
  • 1/2 cup grated monterey jack cheese
  • 1/4 cup parmesan shavings (optional for garnish)
  1. Instructions
  2. Preheat the oven to 350 F. Spray a casserole dish or spring form pan with cooking spray. Set aside.
  3. Cook the rigatoni according to package directions, drain and set aside.
  4. In a large skillet, over medium-high heat, heat the vegetable oil until hot but not smoking. Add the sausage and brown until no pink remains. Drain fat if needed.
  5. To the skillet, add the jar of spaghetti sauce, chopped basil, 1/2 cup of the parmesan cheese and all the monterey jack cheese. Stir until the cheese is melted
  6. Pour the cooked rigatoni pasta on top of the sauce mixture. Using a spoon, carefully stir the rigatoni into the sauce, making sure every piece of pasta is coated,
  7. Pour the rigatoni mixture into the prepared baking pan.
  8. Top with the remaining 1/4 cup of parmesan cheese.
  9. Place in the 350 F oven and bake for 20 – 25 minutes, until the cheese is melted and bubbly and has formed a light crust on top.
  10. Remove the pan from the oven. Allow to cool for 5 minutes.
  11. If using a springform pan, release the spring and lift off the outer circle. Leave the Rigatoni bake on the bottom portion of the pan.
  12. Garnish with parmesan shavings and serve hot!