Rigatoni with Cheese and Italian Sausage


  • 1 pound rigatoni
  • 1 pound mild Italian sausages
  • 8 cloves of garlic minced
  • 5 cups prepared marinara sauce (I use 2-24 ounce Classico, Fire Roasted Tomato & Garlic)
  • 1 teaspoon dried crushed red pepper
  • 1 cup grated mozzarella cheese
  • 8 tablespoons grated parmesan cheese


  1. Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain Pasta.
  2. Cook sausage in heavy large pot over medium heat until no longer pink, stirring frequently and breaking up with the back of wooden spoon.
  3. Add garlic and sauté until soft, about 2 minutes.
  4. Stir in marinara sauce and crushed red pepper. Season to taste with salt and pepper.
  5. Pour in pasta in a 9 x 13. Pour sauce over pasta. Sprinkle with mozzarella and parmesan cheese.
  6. Place in oven until cheese melts. Serve immediately.

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