Nutrition Facts

  • One serving:
  • 1-1/3 cups
  • Calories:
  • 414
  • Fat:
  • 23 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 55 mg
  • Sodium:
  • 1385 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 3 g
  • Protein:
  • 21 g


Pork Chops O'Brien

I like to make this recipe for small holiday gatherings, especially when folks are tired of ham and turkey. It's... View this recipe »



Meaty Rigatoni Bake

Cooking for 2 - try a FREE ISSUE today!

Here's a super-easy Italian entree you may just fall in love with. “I created this dish from ingredients I had on hand,” says Mary Jo Grossman of Cloquet, Minnesota. “My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two.”

SERVINGS: 3

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 25 min.

Ingredients:

  • 1 cup uncooked rigatoni or large tube pasta
  • 1/2 pound bulk Italian sausage
  • 1-1/2 cups spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup shredded Italian cheese blend
  • 8 slices pepperoni

Directions:

Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture.
    Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 3 servings.


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