THE BAKED PASTA YOU WON'T BE ABLE TO STOP MAKING

✨ Comment PASTA for the recipe! ✨ Burrata Baked Rigatoni Ingredients * 1 lb ground Italian sausage (or ground beef) * 1 (16 oz) box rigatoni * 1 (24 oz) jar Rao’s Marinara * 2 cups shredded mozzarella, divided * ½ cup grated Parmesan * 1 tsp garlic powder * 1 tsp Italian seasoning * Salt & pepper, to taste * 1 ball burrata * Fresh basil, chopped * Hot honey, for drizzling ⸻ Option 1: Dump & Bake (Uncooked Pasta) 1. Preheat oven to 400°F. 2. Brown the sausage and drain any excess grease. 3. In a 9x13 baking dish, combine: * Uncooked rigatoni * Cooked sausage * Rao’s Marinara * Garlic powder * Italian seasoning * Salt & pepper * 3 cups water or chicken broth 4. Stir well until all of the pasta is coated. 5. Cover tightly with foil and bake for 45–50 minutes, stirring once halfway through. 6. Once the pasta is tender, stir in 1 cup mozzarella and the Parmesan. 7. Sprinkle the remaining 1 cup mozzarella over the top and bake uncovered for 10–15 minutes, until melted and bubbly. 8. Top with the burrata, fresh basil, and a drizzle of hot honey before serving. Tip: If your pasta isn’t fully tender after 50 minutes, simply cover it again and continue baking in 5–10 minute increments until done. ⸻ Option 2: Cook the Pasta First 1. Cook the rigatoni in salted water until 2–3 minutes shy of al dente. Drain. 2. Preheat oven to 400°F. 3. Brown the sausage and drain any excess grease. 4. Combine the cooked pasta, sausage, Rao’s Marinara, garlic powder, Italian seasoning, salt, pepper, 1 cup mozzarella, and Parmesan in a large bowl or directly in your baking dish. 5. Sprinkle the remaining 1 cup mozzarella over the top. 6. Bake for 20–25 minutes, until hot and bubbly. 7. Finish with the burrata, fresh basil, and a drizzle of hot honey before serving.