Baked Kamut Rigatoni

Kamut is a Khorasan-type durum wheat that originated in the Middle East several thousand years ago and is an ancestor to our modern grains. It is twice the size of modern-day wheat and is known for its rich nutty flavor.

Paired with a mild Italian sausage, Parmesan, and Mozzarella cheeses; kamut rigatoni is the star of this dish. Hearty enough to blend with the other ingredients perfectly without losing its flavor.

Serve this to your family for Sunday Supper or when you are craving comfort food on a chilly winter night. Pair with a full bodied red wine such as Nero D’Avola or Syrah.

Baked Kamut Rigatoni with Sausage Recipe

Ingredients:

1 lb. Kamut Rigatoni by Monograno Felicetti

1 lb. mild Italian sausage removed from casing

1 c. onion, chopped

3 cloves garlic, minced

2 T. San Marzano tomato paste

1/4 t. salt

1/4 t. black pepper

1 (28 oz) can diced San Marzano tomatoes, undrained

1/4 c. fresh basil, chiffonade

1 1/2 c. shredded mozzarella cheese

1 1/2 c. grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Cook pasta according to package directions. Drain and set aside.

In a large skillet, cook sausage, onion, and garlic over medium heat until browned. Be sure to use a spoon to break up and crumble sausage as it cooks. Add tomato paste, tomatoes, salt and pepper. Stir until well combined. Cover and simmer for 10 minutes, stirring occasionally.

Spray a 2 quart casserole dish or lasagna pan with nonstick cooking spray. Combine the cooked pasta with sausage tomato mixture. Stir in fresh basil. Spoon half of the pasta into pan. Sprinkle half of the Parmesan, then half of the mozzarella over pasta. Spoon in the rest of the pasta and sprinkle the remaining cheese on top. Bake uncovered in oven for 35-40 minutes or until bubbly.

Serves 8.

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Baked Kamut Rigatoni with Sausage
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