Description
This Baked Rigatoni Fra Diavolo with Sausage and Zucchini is a hearty Italian-inspired dish featuring al dente rigatoni pasta baked with a spicy tomato sauce, flavorful Italian sausage, tender zucchini, and melty mozzarella cheese. The addition of fresh basil and mint leaves adds a refreshing herbal note, while the touch of crushed red pepper flakes brings just the right amount of heat. Perfect for a family dinner or entertaining guests, this recipe combines savory, spicy, and fresh flavors in a comforting baked pasta casserole.
Ingredients
Scale
Vegetables & Herbs
- 2 large zucchini, chopped into 1/4-inch rounds
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
Protein & Dairy
- 1 pound Italian sausage
- 1 pound part-skim mozzarella cheese (half shredded and half cut into 1-inch cubes)
- 1/2 cup Parmesan cheese, finely grated
Pasta & Pantry Items
- 1 pound uncooked rigatoni pasta
- 1/2 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes with basil
- 3/4 cup white wine or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside to use later.
- Cook pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook for 6 to 7 minutes until al dente. Drain the pasta and return it to the pot to keep warm.
- Sauté zucchini: In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped zucchini rounds and cook, stirring occasionally, until they are golden brown and tender, about 6 minutes. Remove from the skillet and set aside.
- Brown the sausage: Add the Italian sausage to the same skillet and cook over medium heat, breaking it apart with a spoon, until browned and cooked through, about 5 to 7 minutes. Remove the cooked sausage and set aside with the zucchini.
- Sauté onion and garlic: Drain any excess grease from the skillet. Add the remaining 1/4 cup olive oil and sauté the diced onion over medium heat until softened and translucent, approximately 8 minutes. Stir in the minced garlic and crushed red pepper flakes and cook for an additional 1 minute until fragrant.
- Make the sauce: Stir in the tomato paste until well combined. Add the crushed tomatoes with basil, white wine or chicken broth, fresh basil slices, fresh mint, salt, and black pepper. Mix thoroughly to combine all the flavors.
- Combine sausage and zucchini with sauce: Return the browned sausage and sautéed zucchini to the skillet with the tomato sauce. Stir to distribute evenly and heat through for a minute or two.
- Assemble and bake: Pour the cooked rigatoni pasta into the prepared baking dish. Top evenly with the mozzarella cheese, both shredded and cubed. Bake in the preheated oven for about 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Serve: Remove from the oven and serve warm, sprinkled with the finely grated Parmesan cheese for extra richness and flavor.
Notes
- You can use either white wine or chicken broth depending on your preference or availability. The wine adds depth while broth keeps it lighter.
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Part-skim mozzarella keeps the dish lighter, but whole milk mozzarella can be used for a richer flavor.
- Make sure not to overcook the pasta before baking to maintain a perfect al dente texture after baking.
- Fresh herbs like basil and mint brighten the sauce; feel free to adjust the amount or leave out the mint if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
