Posted by: Schmitty 09-08-99 3:27 AM
Baked Rigatoni with Spicy Sausage and Cheese
1/2 pound hot Italian sausage
1 teaspoon olive oil
1 large onion chopped
3 cloves garlic very finely chopped
1/2 pound mushrooms trimmed & sliced
1 teaspoon crumbled dried rosemary
2 (14-ounce) cans diced tomatoes in juice or
1 (14-ounce) cans plum tomatoes chopped ,juices reserved
1/4 cup dry red or white wine
Salt and Freshly ground black pepper to taste
3/4 pound rigatoni, mostaccioli or penne
1/2 cup ricotta cheese
2/3 cup fresh breadcrumbs
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees and lightly oil a 3 quart shallow baking dish or coat it with non-stick spray.
Heat a large nonstick skillet over medium heat.
Crumble sausage into skillet (discard casing) and cook stirring until browned and cooked through
4 to 5 minutes.
Transfer sausage to a plate lined with paper towels and set aside; wipe any fat from skillet.
In same skillet, heat oil over medium high heat.
Add onions and saute until softened about 5 minutes.
Add garlic and saute for 1 minute.
Add mushrooms and rosemary; cook stirring until mushrooms begin to give off liquid, about 3 minutes.
Stir in tomatoes and their juices, wine and reserved sausage.
Bring to a simmer and cook, uncovered for 5 minutes, sauce will be quite thin.
Season with salt and pepper.
Meanwhile, cook pasta according to directions till al dente.
Drain and add to sauce; toss to coat.
Spread half of pasta and sauce in prepared baking dish.
Dot with spoonfuls of ricotta and top with remaining pasta.
Cover with aluminum foil and bake for 20 minutes.
In small bowl, combine breadcrumbs and Parmesan.
Sprinkle breadcrumb mixture over pasta and continue to bake uncovered until top is golden, about 10 minutes.
Serves 6