Description
This Baked Rigatoni Fra Diavolo with Sausage and Zucchini is a spicy, comforting Italian-American casserole featuring tender rigatoni pasta baked with a flavorful spicy tomato sauce, sautéed Italian sausage, golden zucchini rounds, fresh herbs, and a luscious blend of mozzarella and Parmesan cheese. Perfect for a family dinner, this dish balances heat with fresh basil and mint, creating a rich, hearty meal bursting with Mediterranean flavors.
Ingredients
Scale
Pasta
- 1 pound uncooked rigatoni pasta
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
Meat
- 1 pound Italian sausage
Liquids & Sauces
- 1/2 cup olive oil
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes with basil
- 3/4 cup white wine or chicken broth
Spices & Seasoning
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 1 pound part-skim mozzarella cheese (half shredded and half cut into 1-inch cubes)
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside to be ready for assembling the pasta later.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for 6-7 minutes until just al dente. Drain the pasta well, then return it to the pot to keep warm.
- Sauté the Zucchini: Heat 1/4 cup of olive oil in a skillet over medium heat. Add the chopped zucchini rounds and cook until they are golden brown and tender, about 6 minutes. Remove the zucchini from the skillet and set aside.
- Brown the Sausage: In the same skillet, add the Italian sausage and cook over medium heat until browned and cooked through, approximately 5 to 7 minutes. Remove the sausage and set aside with the zucchini.
- Sauté Aromatics: Drain excess grease from the skillet, then add the remaining olive oil. Sauté the diced onion over medium heat until soft and translucent, about 8 minutes. Add the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
- Make the Sauce: Stir in the tomato paste, crushed tomatoes with basil, white wine (or chicken broth), sliced fresh basil, chopped mint leaves, salt, and black pepper. Let the sauce simmer gently to combine flavors.
- Combine Sausage and Zucchini: Add the cooked sausage and sautéed zucchini back into the tomato sauce. Stir thoroughly to ensure even distribution in the sauce.
- Assemble for Baking: Pour the cooked rigatoni pasta into the prepared baking dish. Pour the sausage and zucchini tomato sauce evenly over the pasta. Top with shredded mozzarella and distribute the mozzarella cubes evenly on top.
- Bake: Bake the assembled rigatoni at 350°F (175°C) for 30 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Serve: Remove from the oven and sprinkle the grated Parmesan cheese over the top. Serve the baked rigatoni warm for best flavor and texture.
Notes
- You can substitute the Italian sausage with ground turkey or chicken for a leaner option.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Use gluten-free rigatoni to make this dish gluten-free.
- Let the baked pasta rest for about 5 minutes before serving to allow it to set.
- Leftovers refrigerate well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
