Buca di Beppo's Baked Rigatoni

Buca di Beppo’s Baked Rigatoni

1 oz. Marinara Sauce
16 oz. Meat Sauce
8 oz. Spicy Italian Sausage, cooked & sliced
2 lbs. Cooked Rigatoni
10 oz. Mozzarella cheese
5 oz. Ricotta cheese
2 tbsp. Grated Parmesan cheese
2 tsp. Chopped Italian parsley


  1. Cook rigatoni al dente, chill down and hold until needed. One pound dry pasta will yield approximately two pounds cooked.
  2. Measure meat sauce and marinara into a sauté pan. Add sliced sausage and heat mixture until sauce is hot, but not reduced.
  3. Drop cooked pasta in boiling water for 3 seconds and then drain.
  4. Add the pasta to the pan along with half of the shredded mozzarella.
  5. Toss well and place mixture in a casserole dish.
  6. Top with the remaining shredded mozzarella and then divide the ricotta into 5 equal portions. Place the ricotta randomly, but evenly spaced, across the top of the pasta.
  7. Sprinkle evenly with grated Parmesan cheese and place in a 500° oven and bake until the cheese is browned and sauce is bubbly.
  8. Sprinkle with chopped parsley and serve.

Source: ABC 4 TV Salt Lake City UT website