Baked Rigatoni and Sausage

From: Teresa M

On Feb 22, 2006

Caryn, when I read your recipe I knew the basic recipe would be something we’d really like. I did steps 1 thru 5, plus the cottage cheese (ricotta cheese per the recipe, but I used cottage cheese) the night before and brung it to a boil, and let it cool to make it quicker to finish when I got home from work, as for me the prep time took a bit longer than the 25 minutes, I guessed that’s an estimate anyway, as most cooks usually don’t time it. I used ziti pasta because that’s what we had, plus I also added a diced green pepper (as per Richard’s suggestion). I replaced the ricotta cheese with cottage because our cottage cheese needed used, and we don’t normally use ricotta anyway. On step 5 I didn’t drain the grease, as I only had 1 tablespoon max anyway. On step 6 I had the pasta pre-cooked el dente’, and everything else ready in the pan to be heated up.. Thanks for such a wonderful recipe that can easily be done in advance so much that you can come home from work, turn on the oven, and have an excellent dinner done in less than an hour when you come home, the timing works out perfectly with our favorite oven garlic bread, thanks Caryn!

From: FLYing4Me

On Feb 12, 2006

Thanks Caryn! My family loved this especially my husband. Very easy recipe. I used 1/2 lb of very lean italian sausage. I thought it was plenty meaty, but my husband thought it could of used more. We will definitely be making this again.

From: Kevin Young

On May 24, 2002

Very good, and very easy. I added one chopped green bell pepper, and used 3 cloves of garlic instead of just one (I love garlic though). My wife and picky son enjoyed it very much.

From: Laudee

On Dec 29, 2002

Excellent recipe, Caryn! Great Italian cuisine! I used homemade sauce, and then, I got daring! The ricotta was spoiled, the plain yogurt was spoiled, soooo, I slipped in sour cream. Didn't hurt it a bit! It worked, and we enjoyed a fine meal. Thanks so much for sharing. YUM! Laudee