23.9ozjar of Ragù {I used Sweet Italian Sausage and Cheese}
5links of Sweet Italian Sausage {about 20 oz}casings removed
8ozlasagna pasta sheets {1/2 a box}
1yellow oniondiced
2clovesgarlicpressed or grated
1/2cupricotta
2cupsshredded mozzarella cheese
salt and pepperto taste
Instructions
Preheat oven to 350 degrees.
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.
Meanwhile, heat a large non stick skillet over medium.
Remove sausage from casings and crumble in the skillet.
Cook until browned then remove to a paper towel lined plate.
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.
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.
Add 1/2 the jar of Ragù pasta sauce to the bottom of a 9X13 baking dish, spreading to cover.
Cut each lasagna sheet in half lengthwise and add a large spoonful of the sausage mixture on the end of each sheet.
Roll up and place the rigatoni seam side down in rows in the baking dish until you get about 20.
Stir together the remaining sausage crumbles and the remaining Ragù pasta sauce in a bowl then pour on top of the rigatoni, spreading to cover.
Then 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.
Cut into portions and serve hot with bread for dipping and a side salad.