Baked Rigatoni

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Baked Rigatoni calories by ingredient
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Makes HUGE portions Makes HUGE portions
Number of Servings: 6


    2 tbsp olive oil
    1 lb sweet Italian sausage
    3 c jarred marinara sauce
    2 tbsp salt
    1 lb rigatoni
    1 3/4 c fresh, part-skim ricotta cheese
    1/4 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.

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Member Ratings For This Recipe

  • Made the recipe, but didn't eat it! 3700mg salt?? Really? I understand negative comments are not allowed and moderation is the key, but come on! Eliminate the 2 tbsp salt at the least. Add more whole wheat pasta. Tweak then tweak some more. Or simply burn the recipe! - 7/28/10

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