Sweet Rigatoni Recipe

  • 2 eggs
  • 2 pounds ricotta cheese
  • 2 cups milk
  • 1/2 cup bread crumbs (I prefer Italian or garlic seasoned)
  • 1/2 cup grated Parmesan cheese
  • 8 ounces shredded Mozzarella
  • 2 jars tomato sauce, 26 oz. (I prefer the kind with chunks of veggies in it to give more flavor)
  • 3 cups cooked rigatoni (cooked but cold)
  • 1 diced onion
  • 1 diced pepper
  • 1 can mushrooms diced, small can
  • 2 packages Premio Sweet Sausage, 16 oz. packages
  • extra virgin olive oil
30 mins
45 mins
1.25 hrs
  • (Be careful to cool everything before cooking to avoid spoiling of the dairy products.)
  • Brown sausage in olive oil until fully cooked; then cool and dice up in chopper or slice.
  • While sausage is cooling, saute onions, peppers, and mushrooms in the sausage oil; set aside.
  • Meanwhile, mix eggs, Ricotta cheese, and milk. Add bread crumbs, Mozzarella cheese, and tomato sauce. Add rigatoni, cooled sausage, cooled peppers, onions, and mushrooms.
  • Coat the bottom of a large lasagna pan with tomato sauce and then add mixture on top.
  • Cook for 45 minutes at 350 degrees.
  • Serve with garlic bread.
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