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Nutrition Facts
Serving Size 1 (334g) Recipe makes 6 servings
Calories 705
Calories from Fat 361		(51%)
Amount Per Serving		%DV
	Total Fat 40.2g	61%
	Saturated Fat 17.1g	85%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 1855mg		77%
Potassium 888mg		25%
Total Carbohydrate 48.0g		15%
	Dietary Fiber 2.0g	8%
	Sugars 13.6g
Protein 36.9g		73%
detailed view... how is this calculated?

Rigatoni and Sausage Bake

Recipe #26485 | 50 min | 20 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Apr 27, 2002

This is a yummy Italian dish that is quick and easy to make but hearty and rich. Pick up some Italian bread and enjoy!

SERVES 6 (change servings and units)

Ingredients

1/2 lb of small rigatoni pasta, uncooked (half box)
1 lb Italian sausage
1/2 cup chopped onion
3 cups spaghetti sauce (jar or home made)
2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese
1/4 cup grated parmesan cheese, divided

Directions

1
Preheat oven to 400 degrees.
2
Cook pasta according to package directions and drain.
3
Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
4
Cut sausage into thin slices.
5
In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
6
Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
7
Cover with foil and bake for 30 minutes or until hot and bubbly.

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Featured Reviews for This Recipe

From: Larawithoutau

On Sep 21, 2009

Very good! Thanks for the post.

0 people found this review helpful

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From: Coco3mom

On Mar 18, 2009

Quick and easy to pop into the oven. Wouldn't change a thing! Tasted great. A nice change from ground beef.

0 people found this review helpful

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From: BrendaM

On Feb 24, 2004

What a great recipe, Karen=^..^= ! The only change I made was to use penne pasta, instead of he rigatoni! I used hot Italian sausage in it and it turned out great! I steamed the sausage in a bit of water to get rid of some of the fat, then browned it. We had a loaf of crusty Italian bread with it and still have lots left for another meal! Thanks for this great recipe which I'll be making again!

5 people found this review helpful

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From: Tweeky

On Dec 2, 2003

Karen, What a winner! Easy to follow directions. After reading the reviews, I made only a few minor adjustments. I added 2 cloves of minced garlic to the frying pan with the onion and sausage. I also added approximately 1/2 Tbls. of chopped fresh parsley to the ricotta (just because I had some). I used a jar of Classico Spicy Tomato and Pesto Sauce and that really seemed to give it the ZING it needed. This is a keeper for sure, thanks for sharing, Tweeky.

3 people found this review helpful

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