Italian Sausage Rigatoni Bake

Name: Italian Sausage Rigatoni Bake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 casseroles (4 servings each).
Cuisine: Europe, Italian
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

TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD: 2 casseroles (4 servings each).

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

Directions

1. Preheat oven to 375°. Cook rigatoni according to package directions; drain.
2. In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat.
3. In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)

Nutrition Facts

1 piece: 535 calories, 26g fat (11g saturated fat), 71mg cholesterol, 774mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 29g protein.

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