I seasoned and cooked 2 lbs of Italian ground sausage. Once fully cooked, I strained any remaining grease. Next, I sautéed mushrooms in butter and rosemary olive oil, then let them cool on a cutting board before chopping them into smaller pieces.

In a large mixing bowl, I combined the cooked pasta, Italian sausage, mushrooms, finely grated Parmesan cheese, and marinara sauce. I used one jar of Rao’s Spicy Arrabbiata Marinara and one jar of Rao’s Marinara, adding sauce to taste. I mixed everything thoroughly until the pasta was well-coated with the luscious ingredients.

Serve this delicious pasta with garlic bread! You can enjoy it straight out of the pot, or you can place it in a baking dish, top it with mozzarella cheese, and bake it in the oven at 350ºF until the cheese is melted.

For a make-ahead meal, place the pasta in a foil pan with a lid, add mozzarella cheese, and seal it up for the freezer. When ready to eat, preheat the oven to 350ºF, bake the dish for 30 minutes, and check to see if it’s warmed through. For added crunchiness, let the mozzarella crisp in the oven.

What is Gigli pasta? Gigli pasta is shaped like a cone with ruffled edges, resembling a bell or a flower. Its unique shape and texture make it excellent for holding onto sauces, ensuring every bite is flavorful.

Ingredients:

1 lb Gigli pasta
1 jar Rao’s Arrabbiata Spicy Marinara (24 oz)
1 jar Rao’s Marinara (24 oz)
1 cup Parmesan cheese (finely grated)
1 package mushrooms (sautéed in butter and rosemary olive oil)
Salt to taste
Pepper to taste