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Bean and Sausage Rigatoni

 Bean and Sausage Rigatoni
Cutting the fat in this casserole she revised didn't make it any less hearty, assures Irene Health from Hastings, Michigan. "I tested it on a friend with a good appetite, and he loved it! Served with a fresh green salad and crusty French bread, it makes a balanced meal. The smoked turkey sausage is delicious."
8 ServingsPrep: 20 min. Bake: 15 min.


  • 8 ounces uncooked rigatoni or penne
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1/2 pound reduced-fat smoked turkey kielbasa, halved and sliced
  • 5 tablespoons tomato paste
  • 1/4 cup chicken broth
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 cup shredded Parmesan cheese


  • Cook pasta according to package directions; drain. In a bowl, combine
  • the pasta, beans, tomatoes, tomato paste, broth and seasoning.
  • Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle
  • with Parmesan cheese. Bake, uncovered, at 375° for 15-20 minutes
  • or until heated through. Yield: 8 servings.
Nutritional Facts: One serving (1 cup) equals 249 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 537 mg sodium, 42 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

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Bean and Sausage Rigatoni (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.