Bulk pasta and sausage casserole

Ingredients:

• Unsalted butter, to grease the pan
• 1 can (700 gr.) marinara sauce
• 3 cups beef broth
• 1/4 cup tomato paste
• 4 cloves garlic, grated
• 450 g dry rigatoni pasta
• 450 g raw Italian sausage, casings removed
• 3/4 cup ricotta
• 2 tbsp. grated mozzarella

Preparation:

1. Preheat oven to 220°C. Generously grease the bottom and sides of a 22x32cm baking dish with butter.
2. In a medium bowl, combine the marinara sauce, beef broth, tomato paste, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread half the pasta in an even layer on the bottom of the prepared dish. Top with half the crumbled sausage. Spoon half the ricotta cheese over the top. Pour half the sauce over the top. Repeat the layers one more time.
3. Cover with foil and bake until the pasta is al dente, about 50 minutes.
4. Remove the foil and sprinkle the mozzarella over the casserole. Bake until the mozzarella is melted and bubbly, about 10 minutes.