Show Subscription Form




Meaty Rigatoni Bake Recipe
Meaty Rigatoni Bake Recipe photo by Taste of Home

Meaty Rigatoni Bake Recipe

Publisher Photo
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.”
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 3 servings

Ingredients

  • 1 cup uncooked rigatoni or large tube pasta
  • 1/2 pound Johnsonville® Mild Ground 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

Nutritional Facts

1-1/3 cups equals 414 calories, 23 g fat (9 g saturated fat), 55 mg cholesterol, 1,385 mg sodium, 32 g carbohydrate, 3 g fiber, 21 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Meaty Rigatoni Bake in Cooking for 2 Fall 2007, p11

Nutritional Facts

1-1/3 cups equals 414 calories, 23 g fat (9 g saturated fat), 55 mg cholesterol, 1,385 mg sodium, 32 g carbohydrate, 3 g fiber, 21 g protein.

Reviews for Meaty Rigatoni Bake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 7, 2014

Simple and delicious. Would leave out the pepperoni - almost tastes like pizza but without the crust.

MY REVIEW
Reviewed Jan. 28, 2013

Making this tonight. Looking forward to serving it!!

MY REVIEW
Reviewed Jan. 19, 2011

Simple, delicious recipe for a new to cooking couple. I used an extra 1/2 cup of uncooked rigatoni, and was very pleased with the result. Seemed it would have been very very sausage, sauce and pepperoni heavy. Can't wait to make it again!!

MY REVIEW
Reviewed Nov. 17, 2010

Family favorite we eat it all the time.

MY REVIEW
Reviewed Jan. 17, 2010

Very good, however a bit salty.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT