Ingredients
1 tablespoon extra-virgin olive oil
3/4 pound spicy Italian sausage, casings removed, formed into 3/4-inch meatballs
4 cloves garlic, minced (5 teaspoons)
1 can (28 ounces) whole peeled tomatoes with their juices, pureed in a food processor
1/2 pound rigatoni
1/2 pound mozzarella, 1/2 cup cut into small cubes, the rest thinly sliced
Preparation
Preheat oven to 400 degrees. Heat oil in a straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 8 minutes. Add garlic and cook, stirring, 45 seconds. Add pureed tomatoes and bring to a boil, then reduce heat and simmer 25 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain pasta; return to pot and toss with sauce and cubed cheese.
Transfer mixture to an 8-inch square baking dish; cover with parchment-lined foil. Bake until bubbling, 15 minutes. Uncover; top with sliced cheese. Adjust oven to broil; cook until cheese is melted and golden brown, about 2 minutes. Let cool 10 minutes and serve.
