Baked Rigatoni with Spinach and Sausage

Baked Rigatoni with Spinach and Sausage

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01:20

total time to create

4 servings

$3.25 per serving

*Cost of ingredients may vary by location and seasonality

Ingredients:

Looped Sausage
Featuring:
Bar-S Smoked Kielbasa
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  • 12 ounces rigatoni pasta
  • 2 tbsp oil
  • 1 Bar-S Smoked Polska Kielbasa, sliced
  • 1 yellow onion, chopped
  • 2 cups spinach, chopped
  • 3 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 3/4 cup mozzarella cheese, shredded
  • Parmesan cheese for topping

  • 1. Cook rigatoni as the label instructs.

    2. Drain pasta, and reserve 1/2 cup of water for cooking.

    3. Set pasta aside and heat oil in a large pot on medium-high heat.

    4. Cook sliced Bar-S Smoked Polska Kielbasa and brown.

    5. Add onion and spinach to pan and cook until softened.

    6. Add garlic to mixture and cook about 30 seconds until fragrant.

    7. Add tomatoes, oregano, salt and pepper.

    8. Cook sauce mixture until thickened, about 5 minutes.

    9. Once sauce is thick, add pasta and 1/4 cup of cooking water, adding more if needed to coat the pasta.

    10. Move mixture into a baking dish and heat oven to a broil.

    11. Add ricotta cheese on the pasta mixture and sprinkle the mozzarella on top.

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