Biggest Loser Individual Sausage-Rigatoni Bake
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 452.8
- Total Fat: 17.7 g
- Cholesterol: 59.1 mg
- Sodium: 351.5 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 8.7 g
- Protein: 25.5 g
View full nutritional breakdown of Biggest Loser Individual Sausage-Rigatoni Bake calories by ingredient
Introduction
One serving of sausage and pepper rigatoni from the Original Biggest Loser Cookbook One serving of sausage and pepper rigatoni from the Original Biggest Loser CookbookNumber of Servings: 1
Ingredients
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Sausage:
3 oz extra-lean ground beef
1/2 tsp fennel seeds
1/2 tsp dried parsley
1/4 tsp red pepper flakes
1/4 tsp italian seasoning
1/4 tsp garlic powder
salt and pepper
Rigatoni and Sauce:
3/4 cup whole-wheat rigatoni
2/3 cup thin 1" long red or yellow bell pepper strips
1-2 medium slices of sweet onion
1 cup canned crushed tomatoes
1 TBSP tomato paste
1 TBSP water
1 1/2 tsp dried oregano
1/2 tsp honey
1/4 tsp garlic powder
2 tsps grated, reduced-fat parmesan cheese
Directions
Preheat oven to 400 degrees
Combine ground beef , fennel seeds, parsley, pepper flakes, italian seasoning, garlic powder, salt and pepper. With clean hand or fork, mix well.
Place a medium non-stick skillet over medium heat and add sausage meat. Cook, breaking into chunks with a spoon for 3-5 minutes or until meat is no longer pink. Remove from pan.
Prepare rigatoni according to package directions, drain and set aside.
Return skillet to heat and spray with non-stick spray. Add pepper and onions and cook 3-5 minutes until tender. Add reserved sausage. Add tomatoes, tomato paste, water, oregano, honey and garlic powder. Stir to combine and add in the cooked pasta. Mix well.
Pour into a 2-3 cup baking dish that has been sprayed with non-stick spray. Top with reduced-fat parmesan cheese and cover with aluminum foil.
Bake 10 minutes in oven, then remove foil and bake uncovered for five minutes. Let stand 5 minutes prior to serving.
Makes one serving.
Number of Servings: 1
Recipe submitted by SparkPeople user DUST_COVER.
Combine ground beef , fennel seeds, parsley, pepper flakes, italian seasoning, garlic powder, salt and pepper. With clean hand or fork, mix well.
Place a medium non-stick skillet over medium heat and add sausage meat. Cook, breaking into chunks with a spoon for 3-5 minutes or until meat is no longer pink. Remove from pan.
Prepare rigatoni according to package directions, drain and set aside.
Return skillet to heat and spray with non-stick spray. Add pepper and onions and cook 3-5 minutes until tender. Add reserved sausage. Add tomatoes, tomato paste, water, oregano, honey and garlic powder. Stir to combine and add in the cooked pasta. Mix well.
Pour into a 2-3 cup baking dish that has been sprayed with non-stick spray. Top with reduced-fat parmesan cheese and cover with aluminum foil.
Bake 10 minutes in oven, then remove foil and bake uncovered for five minutes. Let stand 5 minutes prior to serving.
Makes one serving.
Number of Servings: 1
Recipe submitted by SparkPeople user DUST_COVER.
