Cheesy Sausage Rigatoni

We gave this recipe a try tonight. Andy loved it. It's easier to make than lasagna, but it is very similar. I love the fresh mozzarella. My one complaint is the layer of noodles on top was dry and crispy from being baked. Next time I make it I will cover it during baking or try to cover the top with cheese or something. I can't stand dry pasta. Gross. Also, I cooked the sausage and drained it before I sauteed the onions. I don't like our food too greasy.

1 pound rigatoni
1 onion, finely diced
2 tablespoons olive oil
1 1/2 pounds Italian sausage (I used 1 lb. The sweet Italian sausage from Costco. It comes in a 5 lb package, so I freeze most of it. It is a very mild Italian sausage.)
1 teaspoon crushed red pepper flakes (We don't like spicy stuff. I skipped it.)
Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan (Andy isn't a fan of Parm. I just sprinkled a little over half the dish before baking.)
Minced fresh parsley, for garnish

Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.

Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.

To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.

When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

Cook's Note: This dish can also be cooked immediately after assembling in a preheated oven for 20 to 25 minutes at 350 degrees F.

I found the recipe here.  I had heard of Ree Drummond (The Pioneer Woman) before, but I had never tried a recipe of hers before.  I am thinking I should try some more of her recipes.