Italian Sausage Rigatoni Bake
Servings: 8
Ingredients
- 1 Tbsp Butter
- 1 Tbsp Minced Garlic
- 1 Cup Minced Yellow Onion
- 2 Carrots minced
- 1 lb Mild Italian Sausage
- 1 tsp Italian Seasoning
- 1 tsp Red Pepper Flakes
- 1 tsp Kosher Salt
- ½ tsp Cracked Black Pepper
- ½ Cup Red Wine
- 1 Tbsp Worcestershire Sauce
- ¼ Cup Zesty Italian Dressing
- 2 Tbsp Balsamic Vinegar
- 28 oz San Marzano tomatoes, including their juices (1 can Is 28oz)
- 8 oz Chopped Baby Bella Mushrooms
- 2 oz. Cream Cheese
- 1 box Rigatoni
- 1 Cup Shredded Italian Cheese mix
Instructions
- Preheat the oven to 425°F
- Heat the butter in a skillet over medium high heat. Add the garlic, onion, and carrots – sauté for 10 minutes or so, until the vegetables are very soft.
- Add the ground sausage, Italian seasoning, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out for about 5 minutes.
- Add the tomatoes, balsamic vinegar, worcestershire, and Italian dressing and simmer for another two minutes – simmer for 20 minutes so the sauce reduces a bit.
- While the sauce reduces, cook the pasta al dente according to package directions.
- Stir the cream cheese and mushrooms Into the sauce and simmer, stirring occasionally until creamy-about 5 minutes.
- Add the noodles to the sauce and toss to combine.
- Pour into a large casserole dish and top with shredded cheese.
- Bake in the oven for 15 minutes or until the cheese is slightly golden.