Italian Sausage Rigatoni Bake

Name: Italian Sausage Rigatoni Bake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
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

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Prep Time: 30 minutes

Cook Time: 25 minutes

Total: 55 minutes

Servings: 3

Cost: $10.69 /serving

Author : Taste of Home

Ingredients

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1 package (16 ounces) rigatoni1 pound bulk Italian sausage1/2 pound sliced fresh mushrooms1 medium sweet red pepper, chopped5 cups marinara sauce1/4 cup grated Parmesan cheese2 tablespoons half-and-half cream1 pound sliced part-skim mozzarella cheese

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Instructions

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Preheat oven to 375°. Cook rigatoni according to package directions; drain., 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., 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.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.