Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
1
-
3
-
1/4
-
-
-
-
-
-
-
Directions
Baked Rigatoni & Sausage, Tuscan Style, I saw this on a cooking show a long time ago – I think it was Ciao Italia, but I’m not sure It’s very easy to make, and the addition of the cannellini beans makes a big difference in taste and heartiness, in my opinion , pretty tasty! used 1lb of homemade german sausage and seasoned it with garlic powder, minced onions, cracked pepper, fennel seeds dumped in the white kidney beans and raddiatore pasta as it holds sauce very well used a 4 cheese spaghetti sauce instead of the tomato sauce omitted the ital seasoning sprinkled about 3 1/2c colby jack cheese and 1/2c romano Wonderful filling supper thanks!!, pretty tasty! used 1lb of homemade german sausage and seasoned it with garlic powder, minced onions, cracked pepper, fennel seeds dumped in the white kidney beans and raddiatore pasta as it holds sauce very well used a 4 cheese spaghetti sauce instead of the tomato sauce omitted the ital seasoning sprinkled about 3 1/2c colby jack cheese and 1/2c romano Wonderful filling supper thanks!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
in Dutch Oven Over Medium-High Heat, Cook Sausage With the Minced Garlic Until Sausage Is not Longer Pink and Crumbled. Drain. |
|
3
Done
|
Stir in Tomato Sauce, Beans and Italian Seasoning. Reduce Heat and Simmer Until Heated Through, About 5 Minutes. |
|
4
Done
|
Meanwhile, Cook Rigatoni According to Package Directions, Just Until Al Dente. Drain and Lightly Butter. |
|
5
Done
|
Add Cooked Pasta to the Meat Sauce and Toss Until Well Coated. |
|
6
Done
|
Spray a 13x9x2-Inch Baking Dish With Pam. |
|
7
Done
|
Pour Half of the Pasta Mixture in Pan; Sprinkle Half of the Mozzarella Cheese Evenly on Top; Repeat. |
|
8
Done
|
Sprinkle Grated Romano Cheese on the Top. Cover With Foil and Bake For 20 5- 25 Minutes or Until Cheese Is Melted. |
|
9
Done
|
Garnish With Chopped Parsley and Serve With Crusty Garlic Bread and a Salad. |
