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Baked Rigatoni with Ricotta and Sausage

Williams Sonoma
  • 55 minutes
  • Serves 6

INGREDIENTS

1 lb

Italian sausage

1 cup

Mediterranean olives, pitted black

1 lb

Rigatoni

1

Pepper, Freshly ground

2 tbsp

Salt

2 tbsp

Olive oil

1/4 cup

Parmigiano-reggiano cheese, grated

1 3/4 cups

Ricotta cheese