Italian Sausage Rigatoni Bake
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! —Blair Lonergan, Rochelle, Virginia
Ingredients
- 1 package (16 ounces) rigatoni
- 1 pound bulk Italian sausage
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 5 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 2 tablespoons half-and-half cream
- 1 pound sliced part-skim mozzarella cheese
Reviews
Delicious and easy.
So yummy and easy! Even better that it made 2 casseroles!
My husband loved this receipe.
I love this recipe... Grandkids love it too. I used two jars of marinara sauce, which was a little more than 5 cups, but worked just fine.
This was excellent and the leftovers the next day were just as tasty! I ended up using shredded mozzarella since I had it on hand and it was delicious.
This was sooo good. Didn't change anything. Will make this again.
EXCELLENT pasta dish. Really enjoyed the taste of the Italian sausage and sweet red pepper. Quite easy to make. My modifications included (1) no mushrooms...don't eat them...and (2) used 8 oz sliced mozzarella instead of 16. Next time will add some minced garlic. This recipe is a keeper. Thanks!
This was very simple and pretty good. I didn't add the half and half because I didn't have it on hand but it turned out good anyway. I will definitely make again add garlic bread and a salad and you have a filling and tastey weeknight meal. Oh and I also added Italian seasoning.