Easy Rigatoni Casserole
1 lb. Italian Sausage (usually I use mild)
1 box Rigatoni pasta
1 24 oz. jar Marinara Sauce (I used Mario Batali!)
8-10 oz. Shredded Mozzarella Cheese
4 cloves or garlic, minced
3 Basil leaves, torn into small pieces
Kosher Salt to tast
1. Cook pasta until el dente. Strain then pour into a large bowl. Add cooked Italian Sausage, cheese, and as much marinara as you would like! Stir.
2. Add Basil leaves, Garlic, and a teaspoon of Kosher salt. Stir well.
3. Pour into a lightly greased 9 x 13 glass dish, then top with more cheese or marinara if you would like!
4. Bake at 375 degrees for 20 minutes. If the top starts to brown too quickly, cover with foil.