Back to Baked Rigatoni & Sausage

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Baked Rigatoni & Sausage Recipe

Baked Rigatoni & Sausage Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:6 servings

Ingredients

  • 3-3/4 cups uncooked rigatoni
  • 5 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

  • 1. 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.
  • 2. Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
    Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary. Yield: 6 servings.

Nutritional Facts

1-1/2 cups: 544 calories, 26g fat (11g saturated fat), 67mg cholesterol, 1341mg sodium, 47g carbohydrate (10g sugars, 4g fiber), 27g protein

Reviews for Baked Rigatoni & Sausage

Sort By :
MY REVIEW
Reviewed Jul. 2, 2015

"A friend brought me this after I got out of the hospital. My family loved it! It was nourishing to both body and soul!"

MY REVIEW
Reviewed May. 8, 2015

"Really great when you are in a hurry!!"

MY REVIEW
Reviewed Feb. 23, 2015

"This had nice flavor. I am not a fan of cooking with wine since I don't drink it, but I went ahead and used a Pinot Noir and it was surprisingly delicious. Just a hint of the flavor after it cooked off. I will make this dish again."

MY REVIEW
Reviewed May. 3, 2013

"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!"

MY REVIEW
Reviewed Apr. 4, 2013

"This is so delicious and easy to make."

MY REVIEW
Reviewed Apr. 4, 2013

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

MY REVIEW
Reviewed Apr. 4, 2013

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

MY REVIEW
Reviewed Mar. 10, 2013

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

MY REVIEW
Reviewed Dec. 3, 2012

"Could use more sauce, too cheesy"

MY REVIEW
Reviewed Nov. 8, 2012

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

MY REVIEW
Reviewed Mar. 28, 2012

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

MY REVIEW
Reviewed Dec. 29, 2011

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

MY REVIEW
Reviewed Dec. 28, 2011

"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."

MY REVIEW
Reviewed Nov. 29, 2011

"Easy and tasty."

Loading Image

Wine Pairings

Full-Bodied Red Wine

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