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Baked Rigatoni & Sausage Recipe

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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/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (26 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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