Baked Rigatoni with Mini Sausage Meatballs

Baked macaroni with baby sausage meatballs is a family favorite. This recipe comes together easily, and it's great for the holidays. Not only are the flavors incredible but you can make it in advance, and throw it in the oven to bake when it's time to serve!

Instructions

1. Preheat the oven to 425 degrees and begin to boil the pasta water. Be sure to salt the water sure you salt the water.
2. Take the sausage and roll it into mini meatballs about 1 tsp each.  
3. Heat up a large frying pan with the olive oil. Add in the meatballs and fry until golden brown and remove from the pan. Set aside.
4. Next, add the garlic and red pepper flakes to the pan and cook on a low flame. Slowly sauté until the garlic is fork tender.  
5. Add in the tomatoes and bring to a light simmer.
6. Season with salt, pepper and chopped basil. Simmer for 10 minutes on low.
7. Boil the pasta. Cook the pasta until al dente and drain.
8. Now, it is time to assemble the baked rigatoni. Lightly coat an oven safe dish with olive oil. A 10x15 glass dish is best.   
9. In a large bowl put the ricotta, Pecorino, mozzarella (reserve some to put on top) and 4 cups of sauce. 
10. Add the pasta to the ricotta mixture and combine well. Add in the sausage meatballs. Gently mix and add the pasta mixture to the greased baking pan. 
11. Top with additional sauce and the reserved mozzarella.  
12. Cover with aluminum foil. Put in the oven for about 35 minutes and then uncover and cook until the top gets crispy edges. Serve and enjoy!