Baked Rigatoni with Sweet Italian Sausage

I made this meal for a friend who just had her second baby (hence the throw-away container in the pictures). I made one for us at the same time, and we ate it that night. It's easy to throw together and perfect for reheating. And it's pasta, so you pretty much can't go wrong with this recipe. ;)



Ingredients:
1lb rigatoni
1/2 lb sweet Italian sausage with casings left on (I made two recipes with the package shown)
16oz. ricotta cheese (I use Polly-O)
2 cups shredded mozzarella cheese, divided
3 cups homemade marinara sauce (quick sauce recipe here, longer recipe here)
1T dried parsley flakes
1/2tsp salt



Directions:
Cook rigatoni in salted water for 1/2 the time stated on the box. The pasta will be hard still but will cook more in the oven. While pasta is cooking, brown sausage on both sides, remove from heat, slice into small circles, and return to pan to cook until meat is almost completely browned.

Drain pasta and return to pot with ricotta, one cup of mozzarella, parsley and salt. Mix well.

Layer in baking dish in this order: thin layer of sauce, half of pasta mix, sausage, sauce, remaining pasta, sauce, and remaining cheese.

Bake uncovered on 350 for 30 minutes, or until sauce is bubbling around the edges and the middle is completely heated.

Want a yummy dessert to go with this meal? Try these easy and delicious cupcakes!