Rigatoni bake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups rigatoni pasta, uncooked
1/2 lb sliced mushrooms, about 2 cups
2 - 3 garlic cloves
2T Olive Oil
3/4 lb Italian sausage
24oz marinara sauce (Casconies is our favorite!)
1 can (14-1/2 oz.) diced seasoned Italian tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) Low fat Cream Cheese, cubed
3/4 cup low fat Sour Cream
1 pkg. (8 oz.) Shredded Mozzarella Cheese
1/3 cup Grated Parmesan Cheese
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Directions: |
Directions:HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, saute mushrooms in 2T olive oil. Drain mushrooms.
Return mushrooms to skillet add garlic and saute for 1 -2 min. Then add marinara sauce, tomatoes and cream cheese to same pan. Cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:30 - 40 minutes |
Personal
Notes: |
Personal
Notes: MAKE AHEAD!
This pasta dish can be assembled ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, 30 to 35 min. or until heated through.
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