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Ricotta Sausage Skillet

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Course Main Course

Ingredients
  

  • 1 lb. Rigatoni pasta
  • 2 Tbsp. olive oil
  • 1 lb. bulk Italian sausage
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups (24 oz.) prepared marinara sauce
  • 1/2 tsp. red pepper flakes
  • 1 1/2 cups Polly-O Mozzarella cheese, shredded
  • 1 cup Polly-O Parmesan cheese, grated
  • 15 oz. Polly-O Ricotta cheese

Instructions
 

  • Boil pasta in salted water until al dente, drain and set aside.
  • Heat olive oil in large skillet, add sausage and onion. Cook over medium-high heat, stirring to crumble the sausage. Once browned, add garlic and heat for a few minutes. Add marinara and red pepper flakes. Stir to incorporate all ingredients and bring sauce to a low boil.
  • Stir in the drained pasta, Mozzarella and 3/4 cup of the Parmesan cheese. Cover and let the combination heat through for a few minutes.
  • Remove skillet from heat, uncover pan and top with dollops of Ricotta cheese and the rest of the Parmesan cheese. Serve immediately.