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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 Johnsonville® Mild Italian Sausage Links 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 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.

Wine Pairings

Full-Bodied Red Wine

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