Here’s a dish that combines all of our favorite Italian flavors. The fresh mozzarella really sets it apart!
—Blair Lonergan, Rochelle, VA
Prep: 30 min. • Bake: 25 min. • Makes: 2 casseroles (4 servings each)
1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese
1. Preheat oven to 375°. Cook rigatoni according to package directions; drain.
2. In a large skillet, cook sausage, mushrooms and pepper over medium-high heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up the sausage into crumbles; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat.
3. In each of two greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake uncovered for 25-35 minutes or until heated through and cheese is melted. (Cover loosely with foil if tops brown too quickly.)
To freeze: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing the time as necessary to heat through and for a thermometer inserted in center to read 165°.
WHY YOU’LL LOVE IT…
“This was excellent, and the leftovers were just as tasty! I ended up using shredded mozzarella since I had it on hand and it was delicious.”
—NAN MOCK, TASTEOFHOME.COM