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Meaty Rigatoni Bake

 Meaty Rigatoni Bake
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.”
3 ServingsPrep: 20 min. Bake: 25 min.

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

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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.