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Prep Time
5 mins
Total Time
30 mins


3 1/2 cups
875 mL
1 pkg
fresh marinara sauce
300 mL
1/3 cup
fresh basil leaves, divided
75 mL
1/4 cup
chopped fresh parsley leaves
60 mL
1/4 tsp
each salt and pepper
1 mL
raw spicy sausages
2 tbsp
dry breadcrumbs
30 mL
3 pieces
light bocconcini cheese, thinly sliced (approx. 1/3 cup/75 mL)


Step 1

Preheat oven to 425°F (220°C). Bring a large pot of salted water to boil and par-cook rigatoni for 6 min. Drain well, reserving 1/2 cup (125 mL) of cooking water. Transfer pasta to an oiled 11 x 9-in. (2.5 L) baking dish. Set aside.

Step 2

Meanwhile, in a bowl or large measuring cup, combine marinara sauce, pasta water, half of the basil leaves, torn into pieces, and chopped parsley. Season with salt and pepper and pour evenly over the dish. Squeeze sausages out of their casings, thinly slice and scatter on top of the pasta. Sprinkle with bread crumbs and arrange bocconcini slices on top.

Step 3

Bake for 15 min., until sausage is cooked through and cheese is golden and bubbling. Let cool slightly, garnish with the remaining basil leaves, and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe)
20 g
Saturated Fat:
7 g
51 g
3 g
40 mg
22 g
880 mg
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