Diana’s Italian Sausage Pasta Dump Dinner Recipe

Diana’s Italian Sausage Pasta Dump Dinner Recipe
My friend Diana and I both have empty nest families, and so sometimes when we find a recipe we want to try that makes a big casserole, we make two smaller ones and feed each other. This is the case when Diana recently tried a dump dinner that she thought couldn’t work, and it turned out to be a new favorite. Diana’s Italian Sausage Rigatoni Dump Dinner is almost magical, since there is no browning, chopping, or precooking pasta. It can be put together in about 10 minutes hands-on time, then baked. While it’s baking, you will have time to make a simple salad and crisp up some French bread or garlic bread.
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While this dinner isn’t particularly fancy, it is good enough for informal entertaining, and most important, everyone will love it. For some reason the pasta comes out perfectly cooked and the flavors from the Italian sausage permeate the entire dish. This is perfect for making when time is short, especially during winter months when heating the oven is comforting.

12 Servings

24 ounces spaghetti or marinara sauce
3 cups beef stock, may use 3 beef bouillon cubes dissolved in 3 cups water
1/4 cup tomato paste
4 cloves garlic, finely grated or minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 pound uncooked rigatoni
1 pound sweet Italian sausage, preferably bulk, or casings removed
3/4 cup ricotta cheese
2 cups shredded mozzarella cheese

  1. Preheat oven to 425°.
  2. Spray a 9" x 13" casserole dish with non-stick spray.
  3. Whisk together the spaghetti sauce, beef stock, tomato paste, garlic, salt, and pepper.
  4. Spread 1/2 of the uncooked rigatoni over the bottom of the casserole dish; cover with small chunks of the sweet Italian sausage, then small spoonfuls of half of the ricotta.
  5. Pour half of the spaghetti sauce mixture over the top.
  6. Repeat with the remaining rigatoni, then the remaining sausage, and finally the remaining ricotta cheese.
  7. Add the remaining spaghetti sauce mixture over all.
  8. Spray the bottom side of a piece of foil and cover the pan tightly.
  9. Bake about 50 minutes, or until the pasta is just cooked through, but still firm.
  10. Uncover the casserole dish and sprinkle with the cheese.
  11. Return the dish to the oven and bake until the cheese is melted and bubbly.

Amount Per Serving
Calories 350 Calories from Fat 136
Percent Total Calories From: Fat 39% Protein 19% Carb. 42%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 42 mg
Sodium 966 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Sugars 0 g
Protein 17 g

Vitamin A 18% Vitamin C 17% Calcium 0% Iron 9%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.