Baked Rigatoni

• 2 tablespoons olive oil, plus more as needed
• 1 lb sweet Italian sausage, casings removed
• 3 cups jarred marinara sauce
• 12-1 cup pitted black mediterranean olive, coarsely chopped (optional)
• 2 tablespoons salt (for the pasta water)
• 1 lb rigatoni pasta
• 1 34 cups fresh part-skim ricotta cheese
• 14 cup parmesan cheese, grated

1. Preheat oven to 350F Lightly oil a very deep 2 1/2 quart baking dish.
2. Bring a large pot of water to a boil.
3. In a large frying pan over med-high heat, warm 2 Tbs olive oil.
4. Add the sausage to the pan and saute, breaking up, until browned.
5. Drain any excess oil from the pan.
6. Stir in the marinara sauced and olives and set aside.
7. Add the salt and pasta to the boiling water.
8. Cook, stirring occasionally, until the pasta is NOT QUITE al dente, about 2 minutes less than package directions.
9. Drain.
10. Return the pasta to the pot and gently stir in the tomato-sausage mixture and the ricotta cheese.
11. Spread in the prepared dish and sprinkle with parmesan cheese.
12. Bake until the cheese is golden, about 25 minutes.
13. Let cool 5 minutes, then serve.

olive oil, sweet italian sausage, marinara sauce, black mediterranean olive, salt, rigatoni pasta, ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/baked-rigatoni-430995 (may not work)