Biggest Loser Individual Sausage-Rigatoni Bake

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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
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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 Cookbook
Number of Servings: 1

Ingredients

    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.

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