Macaroni and Sausage Casserole with Marinara Sauce

Ingredients:

• Unsalted butter for greasing the baking dish
• 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 22x32 cm springform pan with butter.
2. In a medium bowl, combine marinara sauce, beef broth, tomato paste, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Spread half the pasta in an even layer on the bottom of the prepared pan. Break the sausage into pieces and arrange half of it on top of the pasta. Top with half the ricotta. Pour half of the marinara sauce mixture on top. Repeat the layering process: pasta, sausage, ricotta, and marinara.
4. Cover the pan with foil and bake until the pasta is al dente, about 50 minutes. Remove the foil and sprinkle the mozzarella on top. Bake, uncovered, until the mozzarella is melted and bubbly, about 10 minutes.