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Seven-Layer Rigatoni

 13 Ratings
5 Comments
  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 8
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Treat your family with this cheesy casserole made with pasta, sausage and veggies - perfect for Italian dinner.

Ingredients

3
cups uncooked rigatoni pasta (9 ounces)
1
lb bulk Italian sausage
1
can (28 ounces) crushed tomatoes, undrained
3
cloves garlic, finely chopped
3
tablespoons chopped fresh or 1 tablespoon dried basil leaves
1
package (8 ounces) sliced fresh mushrooms (3 cups)
1
jar (7 ounces) roasted red bell peppers, drained and chopped
1
cup shredded Parmesan cheese
2 1/2
cups shredded mozzarella cheese (10 ounces)

Directions

  • 1 Heat oven to 375°F. Spray rectangular baking dish 13x9x2-inches, with cooking spray. Cook and drain pasta as directed on package.
  • 2 While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.
  • 3 Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
  • 4 Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.

Expert Tips

Save time by using the new precooked sausage crumbles available in the meat department at your supermarket.

Slash the fat in this family-favorite casserole by using 3/4 lb bulk turkey Italian sausage and reduced-fat mozzarella cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
11g
55%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
1170mg
49%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
12%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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