Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 368.5
- Total Fat: 15.8 g
- Cholesterol: 55.0 mg
- Sodium: 959.5 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.7 g
- Protein: 27.4 g
View full nutritional breakdown of Seven-Layer Rigatoni calories by ingredient
Seven-Layer Rigatoni
Submitted by: TNCARMELIntroduction
I usually add extra basil and garlic to the tomato mixture and extra mushrooms. You can never have too many mushrooms:) I usually add extra basil and garlic to the tomato mixture and extra mushrooms. You can never have too many mushrooms:)Number of Servings: 10
Ingredients
-
1 box Ronzoni Healthy Harvest Whole Wheat Blend Pasta- Penne Rigate
1 package Shadybrook Farms Lean Sweet Italian Turkey Sausage- casings removed
1 28oz can Hunt's crushed tomatoes
4 tbsp fresh basil or 4-5 tsp dried basil leaves
1 package (8oz) sliced fresh mushrooms (3 cups)
1 7oz jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2.5 cups shredded mozarella cheese (10oz)
Directions
1. Heat oven to 375. Spray 13x9 glass baking dish with non-stick cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, cook sausage and mushrooms over medium heat 8-10 minutes, breaking up sausage. Cook until no longer pink, drain. In a small bowl, mix tomatoes, basil, and garlic.
3. In baking dish, layer pasta, sausage and mushroom mixture, tomato mixture, parmesan, and mozzarella. Repeat layers.
4. Bake 35-40 minutes or until hot and cheese is golden brown.
serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user TNCARMEL.
2. Meanwhile, cook sausage and mushrooms over medium heat 8-10 minutes, breaking up sausage. Cook until no longer pink, drain. In a small bowl, mix tomatoes, basil, and garlic.
3. In baking dish, layer pasta, sausage and mushroom mixture, tomato mixture, parmesan, and mozzarella. Repeat layers.
4. Bake 35-40 minutes or until hot and cheese is golden brown.
serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user TNCARMEL.
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