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Baked Rigatoni with Sausage and Spinach

Matt Robinson
  • minutes
  • Serves 8

INGREDIENTS

1 lb

Sausage, sweet cooked and drained

1/4 cup

Basil

1

Bay leaf

4 cloves

Garlic

4

Garlic gloves

2

Onion

2 tsp

Oregano, fresh

2 28 ounce cans

Plum tomatoes with liquid, whole

1 lb

Spinach

2 tbsp

Tomato paste

3 cups

Tomato sauce

1

Tomato sauce, Homemade

1 lb

Rigatoni, cooked

1 tsp

Black pepper, fresh ground

2 tsp

Kosher salt

1

Salt and pepper

7 tbsp

Olive oil

6 oz

Fontina cheese

1 lb

Mozzarella, fresh