Ingredients
6
6 servings
- •1 (8 ounce) package rigatoni pasta
- •1 pound bulk Italian sausage
- •¼ cup diced onion
- •4 cups spaghetti sauce
- •2 cups cottage cheese
- •2 cups mozzarella cheese, divided
- •¼ cup freshly grated Parmesan cheese
- •2 large eggs, beaten
- •1 tablespoon dried parsley
- •½ teaspoon Italian seasoning
- •½ teaspoon dried basil
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
- Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
- Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 673
- Carbohydrate: 57g
- Fat: 32g
- Fiber: 6g
- Protein: 40g
- Sugar: 18g
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