Baked Rigatoni With Sausage

Health score
31%
Baked Rigatoni With Sausage
45 min.
6
844kcal
54.56%sweetness
100%saltiness
58.21%sourness
27.81%bitterness
65.97%savoriness
73.18%fattiness
0%spiciness

Ingredients

  • Leaves basil 
  • Leaves basil 
  • servings pepper black freshly ground
  • 28 ounces canned tomatoes whole peeled canned
  • pound mozzarella fresh
  •  garlic clove chopped
  • 0.8 pound ground sausage italian
  • servings kosher salt 
  • tablespoon olive oil extra virgin extra-virgin
  • large onion chopped
  • cup parmesan freshly grated
  • pound rigatoni 

Equipment

  • bowl
  • frying pan
  • ladle
  • oven
  • pot
  • baking pan

Directions

  1. Bring a large pot of salted water to a boil over high heat for the pasta.Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked.
  3. Drain sausage and place in a 9x13 baking dish.
  4. Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes).
  5. Add the tomatoes and their juices into a bowl and crush with your hands to break them up; pour tomatoes into the skillet with the basil and cook it down until slightly thickened (about 15 minutes).
  6. Add the rigatoni to the boiling water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; then drain the rigatoni.Preheat the oven to 450 degrees F.
  7. Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with a spoon. Dust with the Parmigiano and drizzle with more olive oil.
  8. Bake for 15 minutes.
  9. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Nutrition Facts

Calories844kcal
Protein20.46%
Fat45.65%
Carbs33.89%

Properties

Glycemic Index
65.17
Glycemic Load
26.77
Inflammation Score
-8
Nutrition Score
29.83652173913%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.25mg
Kaempferol
0.17mg
Myricetin
0.03mg
Quercetin
5.1mg

Taste

Sweetness:
54.56%
Saltiness:
100%
Sourness:
58.21%
Bitterness:
27.81%
Savoriness:
65.97%
Fattiness:
73.18%
Spiciness:
0%

Nutrients percent of daily need

Calories:844.27kcal
42.21%
Fat:42.85g
65.92%
Saturated Fat:19.67g
122.91%
Carbohydrates:71.55g
23.85%
Net Carbohydrates:66.14g
24.05%
Sugar:9.83g
10.92%
Cholesterol:114.15mg
38.05%
Sodium:1529.76mg
66.51%
Protein:43.21g
86.42%
Selenium:79.58µg
113.68%
Calcium:659.52mg
65.95%
Phosphorus:658.81mg
65.88%
Manganese:1.07mg
53.34%
Vitamin B12:2.44µg
40.66%
Vitamin B1:0.53mg
35.54%
Zinc:5.17mg
34.45%
Vitamin B2:0.49mg
28.67%
Vitamin B6:0.57mg
28.41%
Copper:0.54mg
26.8%
Magnesium:100.08mg
25.02%
Vitamin B3:4.91mg
24.55%
Potassium:816.85mg
23.34%
Iron:3.95mg
21.94%
Fiber:5.42g
21.67%
Vitamin C:15.65mg
18.97%
Vitamin A:935.63IU
18.71%
Vitamin E:2.26mg
15.08%
Vitamin B5:1.21mg
12.06%
Folate:46.73µg
11.68%
Vitamin K:11.5µg
10.95%
Vitamin D:0.39µg
2.57%
Source:Foodista