Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Heat the oven to 190 C. Boil the rigatoni until very al dente. Brown crumbled pork sausages in olive oil with garlic cloves.
- Add tomato passata, salt and black pepper. Simmer 10 minutes.
- Toss the rigatoni with the sauce and half the mozzarella. Pile into a baking dish, top with the rest of the mozzarella and parmesan.
- Bake 20 to 25 minutes until bubbling. Rest 5 minutes and serve.
Shopping tip
Rigatoni or penne. Fresh pork sausages. Mozzarella that melts. A 500 g bottle of passata covers the dish.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.