Baked Rigatoni Fra Diavolo with Sausage and Zucchini

Introduction

Cooking has always been a cherished activity in my home, often transforming into a delightful gathering of family and friends around the dinner table. One recipe that has quickly become a favorite is Baked Rigatoni Fra Diavolo with Sausage and Zucchini. The combination of hearty rigatoni, savory sausage, and vibrant zucchini tossed in a flavorful tomato sauce creates a dish that’s not only comforting but also packed with deliciousness. My family simply devoured it, asking for seconds and raving about the layers of flavor. If you’re looking for a dish that satisfies and impresses, this is it!

Ingredients

• 1 pound uncooked rigatoni pasta
• 2 large zucchini, chopped into 1/4-inch rounds
• 1/2 cup olive oil
• 1 pound Italian sausage
• 1/2 cup yellow onion, diced
• 8 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes with basil
• 3/4 cup white wine or chicken broth
• 1/2 cup fresh basil leaves, thinly sliced
• 1/4 cup fresh mint leaves, roughly chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound (16 ounces) part-skim mozzarella cheese, half shredded and half cut into 1-inch cubes
• 1/2 cup Parmesan cheese, finely grated

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
2. Cook pasta: Bring a large pot of salted water to a boil over medium-high heat. Add rigatoni and cook for 6-7 minutes, or until al dente. Drain the pasta and return it to the pot.
3. Sauté zucchini: Warm 1/4 cup of the olive oil over medium-high heat. Add the sliced zucchini and cook until golden brown on both sides, about 6 minutes. Remove from the pan and set aside on a paper towel-lined plate.
4. Cook sausage: Add the ground sausage to the skillet and break it into small pieces with a wooden spoon. Cook until brown and no pink color remains, about 5-7 minutes. Remove from the pan and transfer to a large plate.
5. Make the sauce: Drain any excess grease from the pan. Reduce heat to medium and add in the remaining oil. Add onion and cook until very soft, about 8 minutes. Add garlic and crushed red pepper flakes and cook for 1 minute. Stir in tomato paste, crushed tomatoes, wine (or broth), basil, mint, and parsley. Season with salt and pepper.
6. Combine ingredients: Stir the cooked sausage and zucchini into the sauce.
7. Assemble and bake: Pour the pasta into the prepared baking dish. Top with shredded and cubed mozzarella. Bake for 30 minutes, or until cheese is melted and bubbling.
8. Serve: Serve warm with Parmesan cheese.

Nutrition Facts

• Servings: 8
• Calories per serving: 550

Preparation Time

• Total Time: 1 hour
• Prep Time: 20 minutes
• Cook Time: 30 minutes

How to Serve

• Serve warm from the oven.
• Top with additional Parmesan cheese.
• Garnish with fresh basil or parsley.
• Pair with a side salad.
• Serve with garlic bread for a complete meal.

Additional Tips

1. Use Fresh Ingredients: Fresh herbs and vegetables enhance flavor significantly.
2. Customize Spice Level: Adjust the crushed red pepper flakes according to your heat preference.
3. Don’t Overcook Pasta: Al dente pasta holds up better during baking.
4. Mix Cheeses: Combine mozzarella with other cheeses like fontina for varied flavors.
5. Rest Before Serving: Let the dish sit for a few minutes after baking for easier slicing.

Recipe Variations

• Vegetarian Option: Substitute sausage with sautéed mushrooms or lentils.
• Add More Veggies: Include bell peppers or spinach for added nutrients.
• Gluten-Free: Use gluten-free rigatoni or another pasta of your choice.
• Creamy Version: Stir in a cup of ricotta cheese for a creamy texture.
• Pasta Bake: Prepare in smaller individual baking dishes for personal servings.

Serving Suggestions

• Serve with a crisp green salad dressed with vinaigrette.
• Accompany with warm garlic knots or cheesy breadsticks.
• Pair with a light white wine, like Pinot Grigio or Sauvignon Blanc.

Freezing and Storage

• Freezing: Assemble the dish but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

FAQ Section

1. Can I use whole wheat rigatoni?
   Yes, whole wheat rigatoni is a healthy alternative.
2. What if I don’t have fresh herbs?
   You can use dried herbs; just reduce the quantity since they are more concentrated.
3. Can I make this dish ahead of time?
   Yes, assemble it and refrigerate before baking. Just add a few extra minutes to the cooking time.
4. Is this recipe spicy?
   The level of spice depends on the amount of red pepper flakes you use.
5. Can I use a different type of sausage?
   Absolutely! Chicken sausage or turkey sausage works well too.
6. What can I substitute for white wine?
   Chicken broth or vegetable broth can be used instead of wine.
7. How can I make it more cheesy?
   Feel free to add more mozzarella or mix in different types of cheese.
8. Can I add meatballs?
   Yes, meatballs would be a delicious addition!
9. Is it okay to leave out the zucchini?
   Yes, but consider adding another vegetable or more sausage to balance the dish.
10. How do I know when it’s done?
    The cheese should be melted and bubbly, and the dish should be heated through.

Conclusion

Baked Rigatoni Fra Diavolo with Sausage and Zucchini is a dish that captures the essence of home-cooked comfort. Its rich flavors and satisfying textures make it perfect for family dinners or gatherings with friends. With the right blend of ingredients and a little love, you can create a meal that everyone will adore. So, roll up your sleeves, gather your ingredients, and enjoy this delightful recipe that’s sure to become a staple in your kitchen!

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