Baked Rigatoni with Sausage & Mushrooms
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 632.0
- Total Fat: 34.1 g
- Cholesterol: 79.7 mg
- Sodium: 937.7 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 3.3 g
- Protein: 28.4 g
View full nutritional breakdown of Baked Rigatoni with Sausage & Mushrooms calories by ingredient
Introduction
This is a higher calorie dish that I only make on special occasions. It's time consuming, but it is SO good! This is a higher calorie dish that I only make on special occasions. It's time consuming, but it is SO good!Number of Servings: 8
Ingredients
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1 ounce dried porcini mushrooms
1 cup hot water
1 tablespoon olive oil
1 large onion, finely chopped
1-1/4 pounds Italian sausages, casings removed
1 pound button mushrooms
1 teaspoon chopped fresh rosemary
1 cup dry white wine
1 bay leaf
1 cup beef broth (98% fat free)
1 cup half-and-half cream
1 pound rigatoni
1-1/2 cups freshly grated Parmesan cheese
Directions
Rinse porcini mushrooms, place in medium bowl and add hot water. Cover and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
In a large pot, heat oil over medium heat. Saute onion, cook until tender. Add sausage, increase heat to high and cook until sausage is no longer pink, breaking up into small pieces, about 12 minutes.
Add button mushrooms and chopped rosemary and stir until mushrooms begin to soften, about 8 minutes. Add porcini, wine and bay leaf and boil until almost all liquid evaporates, stirring frequently.
Add beef broth and porcini soaking liquid. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Add half and half; boil until thickened slightly, stirring occasionally about 5 minutes. (Sauce can be made the day ahead. Cool slightly, then cover and chill. Rewarm before continuing).
Coat a glass or porcelain baking dish with cooking spray.
Cook pasta according to package directions (till firm to the bite). Drain. Combine sauce and pasta in pot; stir to coat. Stir in cheese, season with salt and pepper if desired.
Cover with foil, bake at 375 just until hot but not bubbling (about 25 minutes). Uncover and bake 5 minutes longer to brown the top. If desired, sprinkle with additional cheese and garnish with rosemary sprigs.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SPROUT2009.
In a large pot, heat oil over medium heat. Saute onion, cook until tender. Add sausage, increase heat to high and cook until sausage is no longer pink, breaking up into small pieces, about 12 minutes.
Add button mushrooms and chopped rosemary and stir until mushrooms begin to soften, about 8 minutes. Add porcini, wine and bay leaf and boil until almost all liquid evaporates, stirring frequently.
Add beef broth and porcini soaking liquid. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Add half and half; boil until thickened slightly, stirring occasionally about 5 minutes. (Sauce can be made the day ahead. Cool slightly, then cover and chill. Rewarm before continuing).
Coat a glass or porcelain baking dish with cooking spray.
Cook pasta according to package directions (till firm to the bite). Drain. Combine sauce and pasta in pot; stir to coat. Stir in cheese, season with salt and pepper if desired.
Cover with foil, bake at 375 just until hot but not bubbling (about 25 minutes). Uncover and bake 5 minutes longer to brown the top. If desired, sprinkle with additional cheese and garnish with rosemary sprigs.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SPROUT2009.