Seven-Layer Rigatoni

  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 8

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)

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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%
Potassium
530mg
15%
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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