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nameRachel Ray's Italian "Fake Bake"
descriptionThe flavors are so perfect together.
urlhttps://12tomatoes.com/rachel-rays-italian-fake-bake
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Ingredients
  • 1 lb rigatoni
  • 1 lb Italian sausages
  • 3 tablespoons olive oil, divided
  • 1 green bell pepper, seeded and sliced
  • 1 cubanelle pepper, seeded and sliced
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup chicken stock
  • 1 (28 oz) can crushed San Marzano tomatoes
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 cup freshly chopped basil
  • 1 cup ricotta cheese
  • 3/4 cup freshly grated parmesan, plus extra for serving
Preparation
  1. Add 1 inch water to large skillet or stockpot. Add 1 tablespoon olive oil and then add sausages. Bring to a boil over medium-high heat and cook for 5-6 minutes. Remove from heat. Once cooled slightly you can remove casings if desired. Slice sausages into disks.
  2. Add remaining oil to large skillet and heat over medium. Add peppers, onion, and garlic. Cook for 7 minutes over medium heat, adding salt and pepper to taste. Add sausage disks and cook for another 3 minutes.
  3. Heavily salt pasta water then cook pasta to package directions. Drain and set aside.
  4. Add stock and canned tomatoes to sausage and cook on a low boil for 5 minutes. Remove from heat.
  5. Add ricotta cheese, parsley, basil, salt, and pepper to pasta. Stir well. Pour half the sauce into a 9"x13" baking dish, then top with pasta. Add remaining sauce and then top with parmesan. Place under broiler on low and bake until cheese melts and crisps around the edges, about 2 minutes. Serve with extra parmesan if desired.
The flavors are so perfect together.
Course: Dinner
Allergen(s): Milk, Gluten, Wheat, Milk, Gluten, Wheat

Recipe adapted from Food Network.

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Rachel Ray's Italian "Fake Bake"

Rachel Ray's Italian "Fake Bake"

5 from 1 votes
Cuisine: Italian
Servings: Serves 6
Calories: 776kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 lb rigatoni
  • 1 lb Italian sausages
  • 3 tablespoons olive oil, divided
  • 1 green bell pepper, seeded and sliced
  • 1 cubanelle pepper, seeded and sliced
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup chicken stock
  • 1 (28 oz) can crushed San Marzano tomatoes
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 cup freshly chopped basil
  • 1 cup ricotta cheese
  • 3/4 cup freshly grated parmesan, plus extra for serving

Preparation

  1. Add 1 inch water to large skillet or stockpot. Add 1 tablespoon olive oil and then add sausages. Bring to a boil over medium-high heat and cook for 5-6 minutes. Remove from heat. Once cooled slightly you can remove casings if desired. Slice sausages into disks.
  2. Add remaining oil to large skillet and heat over medium. Add peppers, onion, and garlic. Cook for 7 minutes over medium heat, adding salt and pepper to taste. Add sausage disks and cook for another 3 minutes.
  3. Heavily salt pasta water then cook pasta to package directions. Drain and set aside.
  4. Add stock and canned tomatoes to sausage and cook on a low boil for 5 minutes. Remove from heat.
  5. Add ricotta cheese, parsley, basil, salt, and pepper to pasta. Stir well. Pour half the sauce into a 9"x13" baking dish, then top with pasta. Add remaining sauce and then top with parmesan. Place under broiler on low and bake until cheese melts and crisps around the edges, about 2 minutes. Serve with extra parmesan if desired.