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.”
Ingredients
- 1 cup uncooked rigatoni or large tube pasta
- 1/2 pound bulk 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
Reviews
Really good and really easy! Leftovers are amazing as well.
This was so simple. I was a bit skeptical of all the meat (especially the pepperoni) but it really was delicious. My kids and my husband liked it. Definetely a keeper. It reheated great and tasted even better the next day.
Very tasty! Following lolohiser's suggestion, we left out the pepperoni. It wasn't needed. So good!!!
Simple and delicious. Would leave out the pepperoni - almost tastes like pizza but without the crust.
Making this tonight. Looking forward to serving it!!
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!!
Family favorite we eat it all the time.
Very good, however a bit salty.
This dish is very good. I used Hunt's Zesty and Spicy Spaghetti Sauce.
Very very yummy!!