This lasagna casserole is a hit with the whole family. Choose whatever kind of pasta you like, I bounce between pastas, so today it's Rigatoni.
Often times I like to use 'dumpling noodles' because they seem like broken lasagna noodles and aren't as fussy to assemble. I don't know about you, but handling boiling hot, slippery lasagna noodles, attempting to layer them and ending up with crunchy pieces of noodles on top isn't something I enjoy. Does it ever cut neatly anyways?
Remember the Sausage Bolognese Sauce I posted last week? It's the star in this dish! This makes a large amount, perfect for leftovers. Enjoy!
Baked Rigatoni with Sausage and Spinach
recipe by Stella B’s Kitchen
printer friendly version
Preheat oven to 325 degrees.
1 pound Rigatoni, cooked just al dente, to package instructions
1 ½ cups cottage cheese
⅓ cup Parmesan cheese,
2 Tbsp dried parsley
1/2 tsp fresh cracked pepper 2 eggs, beaten
8 ounces mozzarella cheese, grated and divided
1 cup chopped fresh spinach leaves
6-7 cups homemade sausage Bolognese Sauce, or your favorite pasta sauce
14.5 ounce can petite diced tomatoes (‘with garlic and olive oil’), or plain is fine, UNDRAINED
additional Parmesan for serving
Mix in a bowl, cottage cheese, Parmesan cheese, parsley, pepper and egg. Heat sauce. (It doesn’t have to be boiling hot, just warm so the dish will cook faster in the oven.) Spread ½ cup sauce in a large, buttered casserole, at least 4 quarts. Begin layering with half the Rigatoni, then spread half the cottage cheese mixture, then one third of the mozzarella, sprinkle half the chopped spinach leaves, then spread about 3 cups of Bolognese sauce (or half of it). Begin second layer, remaining Rigatoni, remaining cottage cheese mix, one third of the mozzarella, remaining chopped spinach leaves, and Bolognese. Spoon diced tomatoes out of can to evenly distribute over last layer of Bolognese, followed by pouring all remaining juices from can on the dish. End with the remaining third of mozzarella cheese. Tent foil on casserole dish or cover with lid.
Bake at 325 for about 35-40 minutes, again, depending upon how hot your noodles and sauce were at the beginning, or until bubbling. Once bubbling, remove foil and bake uncovered for another 10 minutes.
Serves about 10.
Often times I like to use 'dumpling noodles' because they seem like broken lasagna noodles and aren't as fussy to assemble. I don't know about you, but handling boiling hot, slippery lasagna noodles, attempting to layer them and ending up with crunchy pieces of noodles on top isn't something I enjoy. Does it ever cut neatly anyways?
Remember the Sausage Bolognese Sauce I posted last week? It's the star in this dish! This makes a large amount, perfect for leftovers. Enjoy!
Baked Rigatoni with Sausage and Spinach
recipe by Stella B’s Kitchen
printer friendly version
Preheat oven to 325 degrees.
1 pound Rigatoni, cooked just al dente, to package instructions
1 ½ cups cottage cheese
⅓ cup Parmesan cheese,
2 Tbsp dried parsley
1/2 tsp fresh cracked pepper 2 eggs, beaten
8 ounces mozzarella cheese, grated and divided
1 cup chopped fresh spinach leaves
6-7 cups homemade sausage Bolognese Sauce, or your favorite pasta sauce
14.5 ounce can petite diced tomatoes (‘with garlic and olive oil’), or plain is fine, UNDRAINED
additional Parmesan for serving
Mix in a bowl, cottage cheese, Parmesan cheese, parsley, pepper and egg. Heat sauce. (It doesn’t have to be boiling hot, just warm so the dish will cook faster in the oven.) Spread ½ cup sauce in a large, buttered casserole, at least 4 quarts. Begin layering with half the Rigatoni, then spread half the cottage cheese mixture, then one third of the mozzarella, sprinkle half the chopped spinach leaves, then spread about 3 cups of Bolognese sauce (or half of it). Begin second layer, remaining Rigatoni, remaining cottage cheese mix, one third of the mozzarella, remaining chopped spinach leaves, and Bolognese. Spoon diced tomatoes out of can to evenly distribute over last layer of Bolognese, followed by pouring all remaining juices from can on the dish. End with the remaining third of mozzarella cheese. Tent foil on casserole dish or cover with lid.
Bake at 325 for about 35-40 minutes, again, depending upon how hot your noodles and sauce were at the beginning, or until bubbling. Once bubbling, remove foil and bake uncovered for another 10 minutes.
Serves about 10.
This looks so yummy. Thanks for sharing your recipe!
ReplyDeleteLooks yummy! I've just awarded you with something special. Check it out at www.countryatheartrecipes.com
ReplyDeleteoh! this looks great...way great for a crowd too.
ReplyDelete