Nickel Allergy Friendly Italian Sausage Pasta Bake
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb rigatoni
For the sauce
- 1 tbsp olive oil
- 1 lb mild italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 1 tsp dried basilIngredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
For the bake
- 1 cup whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
For serving
- 2 tbsp fresh basil, torn (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the rigatoni for 2 minutes less than the package's al dente time — the pasta should be firm with a chalky center, as it will finish cooking in the oven. Reserve 1/2 cup of pasta water, then drain through a colander and set aside.
- 2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
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