![BelGioioso Fresh Mozzarella Sausage Skillet Pasta Bake](https://storage.googleapis.com/dam-frt-prd-1d32268.frt.prd.v8.commerce.mi9cloud.com/Images/Recipes/BelGioioso-Baking-Fresh-Mozzarella_Baked-Pasta-Skillet-4.jpg)
![BelGioioso Fresh Mozzarella Sausage Skillet Pasta Bake](https://storage.googleapis.com/dam-frt-prd-1d32268.frt.prd.v8.commerce.mi9cloud.com/Images/Recipes/recipe-bkgd-generic-2560.jpg)
![BelGioioso Fresh Mozzarella Sausage Skillet Pasta Bake](https://storage.googleapis.com/dam-frt-prd-1d32268.frt.prd.v8.commerce.mi9cloud.com/Images/Recipes/BelGioioso-Baking-Fresh-Mozzarella_Baked-Pasta-Skillet-4.jpg)
BelGioioso Fresh Mozzarella Sausage Skillet Pasta Bake
BelGioioso Fresh Mozzarella and Parmesan Cheese melts over rich marinara sauce and juicy Italian sausage in this comforting pasta bake that's sure to be a weeknight winner.
Recipe - Downers Grove, IL
![BelGioioso Fresh Mozzarella Sausage Skillet Pasta Bake](https://storage.googleapis.com/dam-frt-prd-1d32268.frt.prd.v8.commerce.mi9cloud.com/Images/Recipes/BelGioioso-Baking-Fresh-Mozzarella_Baked-Pasta-Skillet-4.jpg)
BelGioioso Fresh Mozzarella Sausage Skillet Pasta Bake
000
Ingredients
1 pound Rigatoni pasta
2 Tbsp. Olive Oil
1 pound bulk Italian sausage
½ medium onion, chopped
2 cloves garlic, minced
3 cups (24 oz.) prepared marinara sauce
½ tsp. red pepper flakes
16 oz. BelGioioso Baking Fresh Mozzarella cheese, sliced
1 cup BelGioioso Parmesan cheese, grated
Directions
- Boil pasta in salted water until al dente or semi-hard, drain and set aside.
- Heat olive oil in large skillet, add sausage and onion.
- Cook over medium high heat, stirring to crumble the sausage.
- Once browned, add garlic and heat for a few minutes.
- Add the marinara and red pepper flakes.
- Stir to incorporate all ingredients and bring sauce to a low boil.
- Stir in the drained pasta, about 10 slices of Fresh Mozzarella and ¾ cup of the Parmesan cheese.
- Cover and let the combination heat through for a few minutes.
- Uncover and add the rest of the Fresh Mozzarella slices to the top of the pasta, cover and heat until cheese is melted.
- Serve immediately topped with remaining Parmesan cheese.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Fresh Thyme Rigatoni Pasta - 16 Ounce
$1.39$0.09/oz
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Hatfield Sweet Italian Fresh Ground Sausage - 1 Pound
$4.79$4.79/lb
Yellow Onions - 0.75 Pound
$1.12 avg/ea$1.49/lb
Garlic - 1 Each
$0.69
Carbone Marinara Sauce - 24 Ounce
$9.99$0.42/oz
Not Available
Belgioioso Fresh Mozzarella Low Moisture Baking Log - 1 Pound
$8.99$8.99/lb
Belgioioso Freshly Grated Parmesan Cheese - 5 Ounce
$4.99$1.00/oz
Directions
- Boil pasta in salted water until al dente or semi-hard, drain and set aside.
- Heat olive oil in large skillet, add sausage and onion.
- Cook over medium high heat, stirring to crumble the sausage.
- Once browned, add garlic and heat for a few minutes.
- Add the marinara and red pepper flakes.
- Stir to incorporate all ingredients and bring sauce to a low boil.
- Stir in the drained pasta, about 10 slices of Fresh Mozzarella and ¾ cup of the Parmesan cheese.
- Cover and let the combination heat through for a few minutes.
- Uncover and add the rest of the Fresh Mozzarella slices to the top of the pasta, cover and heat until cheese is melted.
- Serve immediately topped with remaining Parmesan cheese.