Today I wanted to share a recipe that is close to my heart, Sausage Stuffed Jumbo Rigatoni Pasta. I had trouble finding large enough rigatoni, which is a tube shaped pasta, so the jumbo rigatoni are actually lasagna noodles. They are filled with flavorful Italian sausage and rolled up then topped with Ragu Sweet Italian Sausage and Cheese Sauce and melted mozzarella. This dish is inspired by my Italian heritage, from my father and grandfather. Our family loves to cook and eat together, we spend a lot of time talking, laughing, and making memories in the kitchen. Unfortunately, I didn’t get the chance to grow up with my Grandpa Al, who I met later in life. But in the time I did spend with him, I learned that he loved sharing stories, eating good food, and that his Italian background and family memories were very near and dear to him. 

My father, for as long as I can remember, has been the cook in our family. He loves Italian food {no surprise there} and a hearty, flavorful casserole is the way to his heart! So after eating a dish similar to this at an Italian restaurant, I decided to recreate it at home. To me, and I am sure my Dad and grandfather would agree, no food is better than a good pasta. Except a good pasta with an equally good sauce. So when Ragu contacted me to work with them on their Simmered in Tradition campaign, I knew that combining Ragu’s pasta sauce with my stuffed rigatoni pasta was going to be a match made in food heaven!Did you know? 

Ragu pasta sauce stems from a family recipe made with farm grown ingredients and contains no artificial flavors, no artificial colors, and no high fructose corn syrup.

 

Assunta Cantisano made the voyage from Italy to America with a little something extra up her sleeve, her family’s recipe for tomato sauce– a secret and sublime combination of vine-ripened tomatoes, fresh basil, fennel, garlic and ground pepper, meticulously writing down every detail and hiding it for safe passage. It survived the long journey and even during the Great Depression Assunta was able to keep her family’s heritage, tradition, and memories alive. She made and sold the sauce herself and it was loved by everyone who tried it. Today Ragú pasta sauce has been on shelves over 80 years and is still America’s number one! 

Ragu. Crafted with Passion. Simmered in Tradition. 

To learn more about Assunta, her sauce, and her story visit the Ragu website.

The last photo of my Dad, me, and Grandpa Al. Do you see a resemblance?  Like Assunta we want to keep our family’s heritage and traditions alive with our recipes and memories.

I used a package of five Sweet Italian Sausages for this recipe.

Remove sausage from the casings and crumble in a skillet. 

Cook over medium heat until browned. 

Remove to a paper towel lined plate to drain.

Now add diced onion to the hot skillet.

 You can use the sausage drippings to saute them or drain and add olive oil.

Cook until softened, about 5 minutes then add garlic. 

Cook for about 2 minutes or until browned then remove from heat. 

Meanwhile, bring a large pot of salted water to a boil.

Add lasagna sheets and cook until done about 8 minutes or according to the package directions. 

Spray a baking sheet with cooking spray.

Drain the pasta and lay each sheet flat on a baking sheet (or you can use a cutting board/s) to cool.

In a food processor or blender add 3/4 of the sausage (about 3 of the 5 links worth), the ricotta cheese, and the onion and garlic mixture. Season with salt and pepper. 

Pulse until creamy.

You want a smooth texture so stir and blend again if needed to remove any chunks.

Add 1/2 the jar of Ragù pasta sauce to the bottom of a 

9X13 baking dish, spreading to cover.

Add a large spoonful of the sausage mixture on the end of each half lasagna sheet.

Roll up and place the rigatoni seam side down in rows

 in the baking dish.

You should be able to fit about 18-20 in your dish.

Stir together the remaining sausage crumbles and the remaining 

Ragù pasta sauce in a bowl. 

Pour on top of the rigatoni, spreading to cover. 

Add all the shredded mozzarella cheese on top, covering the pasta.

Cover with aluminum foil and bake for 15 minutes.

Remove the foil and bake for an additional 5 minutes.

Until the cheese is melted all over.

Cut into portions and serve hot.

Visit the Ragu website for more information.
Enter your unique Ragu recipe in the Food.com recipe contest.

My Matron of Honor: Lisa, Best Man: Michael, and Maid of Honor: Connie 

 

 

My Uncle Mike officiated the ceremony. He wrote some lovely words including this saying: 

 

A group shot, with all our family and friends! 

We had custom pennies engraved with our initials and wedding date. After the wedding we made them into keychains and necklaces. We bought them from Sarah on Etsy

Thanks to Robert at Forever Young Photography for capturing our special day and taking gorgeous pictures! 

For our reception, our guests simply walked (Ashton and I rode the two seater bike!) down the street to The Lee House Bed and Breakfast. We had a reception in their courtyard, with acoustic guitar tunes by Justin Rogers and passed Southern style appetizers by Nancy’s Haute Affairs. We chose to serve Deviled Eggs, Crab Cakes, and Fried Green Tomatoes and they were enjoyed by everyone!

After the reception we had dinner in the beautiful dining room inside The Lee House

Our guestbook picture frame with sign by 421 South on Etsy

The sign said:

 

Our favors: Lavender sachets by Vivian on Etsy

Spinach Salad and BBQ Chicken with Succotash, cheese grits, and cornbread made by Nancy’s Haute Affairs 

Ashton and Michael having fun!

       Dad had seconds and thirds of cheese grits! 

My lovely Grandma

My beautiful cousin Lauren, my friend Nathan, and me

I made my famous Pecan Tassies and we ordered these adorable mini cupcakes in Key Lime, Butterfinger, and Pineapple from Oh Snap Cupcakes in Pensacola. 

The boys enjoying dessert.

Cupcakes and my Mom’s red velvet mini cakes.

The perfect way to end our celebration? Dancing outside to the “Cupid Shuffle” with my favorite people!

So many great memories in just one day! I am so very grateful to have my friends, family, and my Ashton in my life!