Print
Stews and and soups and hearty bakes! Oh how I love you, fall! I am sharing some delicious comfort food today on the blog with my sweet potato and sausage rigatoni bake!

Sweet Potato and Sausage Rigatoni Bake

Stews and and soups and hearty bakes! Oh how I love you, fall! I am sharing some delicious comfort food today on the blog with my sweet potato and sausage rigatoni bake!

Prep Time 30 minutes
Cook Time 1 hour
Servings 6 servings

Ingredients

For sweet potatoes:

  • 1 large sweet potato diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

For pasta:

  • Cooking spray
  • 12 ounces rigatoni
  • 1 lb. mild Italian sausage
  • 1 onion chopped
  • 2 cloves garlic minced

For sauce:

  • 2 cups milk
  • 8 ounces cream cheese
  • 1/4 cup pesto

For topping:

  • 1 cup grated gruyere
  • 1/2 cup Panko breadcrumbs

Instructions

  1. Heat oven to 425 degrees Fahrenheit. Toss sweet potato with olive oil, salt, and pepper and spread out on a sheet pan. Roast in the oven for about 12-15 minutes, until browned. Decrease oven temperature until 350 degrees Fahrenheit.
  2. Spray a 9x13 inch casserole dish with cooking spay.
  3. Meanwhile, bring a large pot of salted water to boil and cook pasta for 1 minute less than package directions for al dente.
  4. While pasta is cooking, heat a medium skillet over medium-high heat and add sausage. Cook, using a wooden spoon to break up the meat, until the meat is browned, about 6-8 minutes in total. Remove sausage to a large bowl. Add onions to the pan and sauté until softened, about 5-6 minutes. Add garlic and cook for 30 seconds more. Transfer to same bowl with sausage.
  5. In a medium-sized saucepan, heat milk over medium-low heat until simmering. Add cream cheese and pesto and stir until cheese is completely melted.
  6. When pasta is finished cooking, add to the bowl with sausage and onions. Add sauce and sweet potato as well and stir until well combined. Transfer to prepared casserole dish. In a small bowl, combine gruyere and Panko until combined. Evenly distribute on the top of the casserole before covering with foil. Bake in oven for 30 minutes, then remove foil and broil for 2-3 minutes (keep an eye on it so the top doesn't burn!). Enjoy!