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Export 11 ingredients for grocery delivery
Step 1
In a skillet over medium heat, add the olive oil. Take the casings off the sausages, and add meat to skillet. Break up with wooden spoon into thick chunks. Cook for about 8 minutes.
Step 2
Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until golden. Add the tomato puree and tomato paste, and season with salt and pepper. Mix well.
Step 3
Chop the spinach and basil and add to the skillet. Mix well and reduce heat. As the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente.
Step 4
Preheat oven to 350°F. Drain the rigatoni and add to the skillet with the sausages and sauce. Mix well, then lightly oil a 9- by 13-inch baking dish. Spread the pasta mixture in the baking dish, then break up the mozzarella and spread it around the top of the dish. Cover with Parmigiano Reggiano.
Step 5
Bake until the sauce is bubbling, the Parmigiano is nice and crispy on top, and the mozzarella is melted, 20-25 minutes.
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