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Baked Rigatoni with Turkey Sausage and Mozzarella

Baked Rigatoni with Turkey Sausage and Mozzarella

  • Author: Anthony
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Baked Rigatoni with Turkey Sausage and Mozzarella (plant-based) is an easy, hearty, and irresistibly cheesy dish combining tender rigatoni pasta, flavorful turkey sausage, and melty plant-based mozzarella cheese. Featuring a rich tomato sauce enhanced with fresh herbs and natural seasonings, this comforting baked pasta is perfect for weeknight dinners or cozy weekend meals.

Ingredients

Pasta

  • Rigatoni pasta – 12 oz

Protein and Cheese

  • Turkey sausage – 10 oz, crumbled
  • Mozzarella (plant-based) cheese – 2 cups shredded

Sauce

  • Crushed tomatoes – 28 oz can
  • Onion – 1 medium, diced
  • Garlic – 3 cloves, minced
  • Olive oil (natural) – 2 tbsp
  • Apple cider vinegar (natural) – 1 tbsp
  • Vegetarian Worcestershire sauce (natural) – 1 tbsp
  • Red pepper flakes (optional) – 1/4 tsp
  • Natural gelling agent – 1 tsp
  • Salt – to taste
  • Black pepper – to taste

Herbs and Garnishes

  • Fresh basil – 1/4 cup chopped
  • Fresh parsley – 1/4 cup chopped

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until just al dente, about 1-2 minutes less than package instructions. Drain and set aside, drizzling with a little olive oil (natural) to prevent sticking.
  2. Prepare the Sauce: Heat olive oil (natural) in a large skillet over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant. Crumble in the turkey sausage and cook thoroughly, breaking it up as it browns. Stir in crushed tomatoes, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), salt, black pepper, and red pepper flakes if using. Simmer for 15 minutes, adding a bit of water if sauce thickens too much. Stir in the natural gelling agent to achieve a clingy sauce texture.
  3. Combine Pasta and Sauce: In a large mixing bowl, toss the cooked rigatoni with the sausage tomato sauce until every piece is well coated.
  4. Assemble the Bake: Preheat oven to 375°F (190°C). Grease a baking dish. Layer half the pasta mixture, then sprinkle half the shredded mozzarella (plant-based). Add the remaining pasta on top and finish with the remaining mozzarella (plant-based) for a bubbly golden crust.
  5. Bake: Bake uncovered for 20-25 minutes until cheese is melted and slightly golden. Allow to rest for 5 minutes before serving to let flavors meld and the bake firm up.

Notes

  • Cook pasta al dente to prevent soggy texture after baking.
  • Drain any excess fat released from turkey sausage to avoid greasy sauce.
  • Use fresh basil and parsley garnishes to brighten the dish before serving.
  • Layer cheese evenly in the bake for a uniform, gooey melt.
  • Allow the bake to rest after cooking to improve texture and ease slicing.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 45mg

Keywords: baked rigatoni, turkey sausage, plant-based mozzarella, baked pasta, comfort food, easy dinner

Find it online: https://homedishideas.com/baked-rigatoni-with-turkey-sausage-and-mozzarella/