Baked Rigatoni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp olive oil1 lb sweet Italian sausage3 c jarred marinara sauce2 tbsp salt1 lb rigatoni1 3/4 c fresh, part-skim ricotta cheese1/4 c parmesan cheese, grated
1. Preheat oven to 350 degrees F and lightly oil a deep 2 1/2-quart bakingdish. Bring a large pot of water to a boil. In a large frying pan over medium-high heat, warm the 2 tbsp olive oil.
2. Add the sausage to the pan and saute, breaking up with a spoon, ntil browned, about 6 minutes. Drain any excess oil from the pan. Stir in the marinara sauce and set aside.
3. Add the salt and pasta to the boiling water. Cook, stirring occasionally, until the pasta is not quite al dente, about 2 minutes less than package directions. Drain.
4. Return the pasta to the pot and gntly stir in the tomato-sausage mixture and ricotta cheese. Spread in the prepared dish and sprinkle with the parmesan cheese.
5. Bake until the cheese is golden, about 25 minutes. Let cool5 minutes, then serve.
Number of Servings: 6
Recipe submitted by SparkPeople user K-SHIN.
2. Add the sausage to the pan and saute, breaking up with a spoon, ntil browned, about 6 minutes. Drain any excess oil from the pan. Stir in the marinara sauce and set aside.
3. Add the salt and pasta to the boiling water. Cook, stirring occasionally, until the pasta is not quite al dente, about 2 minutes less than package directions. Drain.
4. Return the pasta to the pot and gntly stir in the tomato-sausage mixture and ricotta cheese. Spread in the prepared dish and sprinkle with the parmesan cheese.
5. Bake until the cheese is golden, about 25 minutes. Let cool5 minutes, then serve.
Number of Servings: 6
Recipe submitted by SparkPeople user K-SHIN.
Nutritional Info Amount Per Serving
- Calories: 745.2
- Total Fat: 34.0 g
- Cholesterol: 85.6 mg
- Sodium: 3,685.7 mg
- Total Carbs: 75.9 g
- Dietary Fiber: 5.7 g
- Protein: 36.3 g
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