Baked Rigatoni & Sausage Recipe

 Baked Rigatoni & Sausage Recipe Baked Rigatoni & Sausage Recipe photo by Taste of Home Rating 5

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To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. —Elaine Neukirch, Genoa, Illinois

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Baked Rigatoni & Sausage Recipe
  • Prep: 20 min. Bake: 15 min.
  • Yield: 6 Servings
    •
20 15 35

Ingredients

  • 3-3/4 cups uncooked rigatoni
  • 5 Johnsonville® Mild Italian Sausage links (4 ounces each), sliced
  • 1 jar (24 ounces) spaghetti sauce
  • 1/4 cup dry red wine
  • 2 cups (8 ounces) shredded Italian cheese blend

Directions

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine.
  • Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 544 calories, 26 g fat (11 g saturated fat), 67 mg cholesterol, 1,341 mg sodium, 47 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Baked Rigatoni & Sausage in Simple & Delicious December/January 2012, p84

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Baked Rigatoni & Sausage

Baked Rigatoni & Sausage Recipe

Baked Rigatoni & Sausage

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(1-10) of 11 reviews

Reviewed on May. 03, 2013 by sener

This was very easy to make. It was a big hit at our house. I will definitely be making this recipe over and over again!

Reviewed on Apr. 04, 2013 by Phyllann

This is so delicious and easy to make.

Reviewed on Apr. 04, 2013 by Phyllann

This is so delicious and easy to make. I'll make it next weekend for a family meeting dinner!

Reviewed on Apr. 04, 2013 by sener

This was great! My husbands absolute favorite. Will definitely make this again and soon.

Reviewed on Mar. 10, 2013 by Joscy

I'm all for easy, and this dish definitely fits. Ever sooooo good. Thank you for sharing.

Reviewed on Dec. 03, 2012 by tranquil44

Could use more sauce, too cheesy

Reviewed on Nov. 08, 2012 by gregspotato

yummy! i froze the leftovers and we ate them later. just as good as the first time around.

Reviewed on Mar. 28, 2012 by jenniemsrich

I substituted beef broth for the red wine. LOVED IT!

Reviewed on Dec. 29, 2011 by mnpmom59

My husband and son loved it. I used turkey sausage to reduce fat & calories.

Reviewed on Dec. 28, 2011 by burb265

Wonderful, can't wait to make it again. Next time I will use the entire box of rigatoni without increasing any of the other ingredients.

 
 

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