Ingredients:

  • 1 pound (450g) Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 5 ounces (140g) baby spinach, roughly chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 pound (450g) rigatoni pasta
  • 2 (24 ounce / 680g) jars marinara sauce
  • 15 ounces (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) grated Parmesan cheese, plus more for topping
  • 8 ounces (225g) mozzarella cheese, shredded
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Brown the sausage in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
  3. Stir in the spinach and red pepper flakes (if using) and cook until the spinach wilts, about 2 minutes. Season with salt and pepper. Set aside.
  4. Cook the rigatoni according to package directions until al dente. Drain well.
  5. In a large bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well.
  6. Add the cooked pasta, marinara sauce, and sausage mixture to the ricotta mixture. Stir to combine thoroughly.
  7. Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella cheese over the top.
  8. Pour the remaining pasta mixture over the mozzarella. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
  9. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown.
  10. Let the dish rest for 10 minutes before serving. Garnish with fresh basil leaves.