Giada De Laurentiis’ Baked Rigatoni with Sausage ​| Giada Entertains | Food Network

Giada bakes rigatoni with sweet Italian sausage, broccoli and ricotta, all topped with gooey melted mozzarella!
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Baked Rigatoni with Sausage
Level: Easy
Total: 50 minutes
Active: 30 min
Yield: 6 to 8 portions



1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt


1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, housings removed
1 big or 2 little heads broccoli, chopped into little florets
1 clove garlic, peeled and chopped
One 25-ounce container marinara sauce
1 cup newly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese


Pre-heat the oven to 400 degrees F.

For the topping: Include the ricotta, basil, and salt to a little bowl. Stir together with a rubber spatula. Reserve.

For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain pipes well, scheduling 1/2 cup pasta water.

Meanwhile, heat a big braiser or ovenproof skillet over medium-high heat. Include the olive oil and sausage to the pan. Cook, stirring frequently and disintegrating the meat with the back of a spoon, up until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to wed the tastes, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until completely combined. Include the pasta to the pan and spray with 1/2 cup of the Parmesan cheese. Toss well to coat. Include the reserved pasta water to thin the sauce somewhat.

Dollop the ricotta cheese mixture equally over the top. Nestle the ricotta mix into the pasta and cover with a few of the pasta. Sprinkle with the mozzarella and staying 1/2 cup Parmesan cheese and bake till golden brown and bubbly, about 20 minutes. Enable to sit for 5 minutes before serving.

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Giada De Laurentiis' Baked Rigatoni with Sausage|Giada Captivates|Food Network

Giada De Laurentiis' Baked Rigatoni with Sausage ​| Giada Entertains | Food Network

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About the Author: Yvette Cook


  1. I 💙 her recipes 😋 She’s amazing!!
    And look at that beautiful ocean view behind her!! Heaven!!

  2. Love this idea! I already have some pasta and marinara! I just need some broccoli and I’ll swap out the sausage for hamburger I already have

  3. People underestimate broccoli or are just weird vegetable phobes. Broccoli hold sauce so well and has nice texture.

    1. @Erihppaseiram what about celery?celery is the only green I can think of right now that I could see having an offputting smell lol maybe green onions, idk.

    2. @Leedle Lee I have no problem with celery. Nah, when I was young, like 6, I was placed in a health camp for kids with abusive parents and they served us broccoli every single day for 6 weeks. The memories of that place are awful, if we were naughty, they put us in the cupboard under the stairs with no light for 5 minutes, I’m still afraid of confined space and the dark even at 32. Broccoli is just this big trigger for me, it’s so weird 😂

    3. @Erihppaseiram so it’s not so much that you hate broccoli 🥦 , but more so you hate the traumatic memory connected to it

  4. Hello guiada, my name is Nancy , I’m from Argentina
    You cook excellent and you give me a lot of ideas in the kitchen!!!

  5. I’m not overly fond of broccoli with red pasta sauce. To me they clash in texture and taste, so I’ll be swapping out the broccoli for cauliflower florets or baked brussel sprout halves.

  6. I like how the veggie 🥦 was thrown in. Make it good for you and kid friendly Giada 😉.

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