Time: 55 minutes
Servings: 8
Difficulty: 1
Ingredients:
- 500g rigatoni pasta
- 450g Mykonos country-style sausage, sliced
- 225g mushrooms, finely chopped
- 1 medium red bell pepper, chopped
- 5 cups marinara sauce
- ¼ cup grated Parmesan cheese
- 2 tablespoons heavy cream
- 450g shredded mozzarella cheese
Method:
Preheat the oven to 190°C.
Cook the rigatoni in lightly salted boiling water until al dente, about 2 minutes less than the package instructions. Drain and set aside.
In a large skillet over medium-high heat, cook the sausage, mushrooms, and red bell pepper for 8-10 minutes, until the sausage is browned and the vegetables are tender. Drain any excess fat.
Add the marinara sauce, grated Parmesan, and heavy cream to the skillet, stirring to combine.
Incorporate the cooked rigatoni into the sauce, ensuring the pasta is well-coated.
Transfer the mixture to a greased 40cm rectangular baking dish and sprinkle with shredded mozzarella.
Bake, uncovered, for 25-35 minutes, until the dish is heated through and the cheese is melted and bubbly.
Remove from the oven, let it rest for a few minutes, then serve.
