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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 4 servings The following items or measurements are not included below: Italian cheese blend |
||
| Calories 333 | ||
| Calories from Fat 178 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.9g | 30% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 1449mg | 60% | |
| Potassium 634mg | 18% | |
| Total Carbohydrate 22.8g | 7% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 10.3g | ||
| Protein 15.9g | 31% | |
Ingredients
- 1 cup rigatoni pasta (uncooked)
- 1/2 lb Italian sausage
- 1 1/2 cups spaghetti sauce
- 1 (8 ounce) can mushroom stems and pieces (drained)
- 1/2 cup Italian cheese blend (shredded)
- 8 slices pepperoni
Directions
1
Cook pasta until tender. Meanwhile crumble sausage into large skillet. Cook over medium heat until no longer pink; drain.2
Stir in spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture.3
Transfer to a 1 quart baking dish coated with spray. Top with cheese and pepperoni. Cover and bake @ 350F for 25 - 30 minutes or until heated through.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: bmcnichol
On Oct 6, 2008
This was a good basic recipe. I made this for my sons band and they enjoyed it but thought I could have used more meat. Next time I would add 1/2 pound sausage and 1/2 pound of ground beef. I did omit the mushrooms as I wasn't sure if they all liked them or not. I also added a lot more cheese then called for. I didnt measure, I just dumped as we love cheese. I thought it could use more seasoning also but the kids didn't say anything about that. Made for Fall PAC 2008.
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