Baked Rigationi with Sausage

What a difference just one link of hot Italian sausage makes when added to bottled marinara sauce! Removed from its casing, the sausage breaks up into bits--like ground beef--during cooking. The broccoli florets add color contrast and great nutrition.

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Makes: 6  servings Prep 20 mins Bake 20 mins

Ingredients

  • 1 bunch broccoli, cut into florets (4 cups)
  • 1/4 pound  hot Italian sausage, casing removed
  • 1/2 cup  finely chopped onion
  • 1 26 - 32 ounce jar marinara sauce
  • 1 8 ounce package shredded part-skim mozzarella cheese
  • 2 tablespoons  freshly grated Parmesan cheese
  • 1 pound  dried rigatoni, cooked according to package directions

Directions

1. Heat oven to 375 degrees F. Bring 1 inch water to boil in 4-quart saucepan over high heat. Add broccoli florets. Reduce heat to low; cover and simmer 2 minutes, stirring once. Drain and set aside.

2. In same saucepan, cook sausage and onion, stirring frequently, using spoon to break up sausage, until well browned. Stir in marinara sauce; heat through.

3. Toss marinara sauce, broccoli, mozzarella and Parmesan cheese with hot pasta. Spoon into shallow 2-1/2-quart baking dish; cover with foil. Bake 20 to 25 minutes or until cheese is melted. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)575,
  • Fat, total(g)19,
  • chol.(mg)38,
  • sat. fat(g)7,
  • carb.(g)78,
  • pro.(g)28,
  • sodium(mg)1240,
  • Percent Daily Values are based on a 2,000 calorie diet
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