Average Rating: 4.875TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 2 casseroles (4 servings each).Ingredients
- 1 package (16 ounces) rigatoni
- 1 pound bulk Italian sausage
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 5 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 2 tablespoons half-and-half cream
- 1 pound sliced part-skim mozzarella cheese
Instructions
- 1. Preheat oven to 375°. Cook rigatoni according to package directions; drain.
- 2. In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat.
- 3. In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)
Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1 piece: 535 calories, 26g fat (11g saturated fat), 71mg cholesterol, 774mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 29g protein.
