Zutaten für Seven Layer Rigatoni
- Rigatoni Pasta
- Bulk Italian Sausage
- Crushed Tomatoes
- Garlic Cloves
- Fresh Basil
- Fresh Mushrooms
- Roasted Red Peppers
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (reduced-fat recommended)
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Zubereitung von Seven Layer Rigatoni
- Preheat oven to 375°F (190°C).
- Spray a 13x9x2 inch rectangular baking dish with cooking spray.
- Cook 1 pound of rigatoni pasta according to package directions until al dente. Drain well.
- While pasta cooks, brown 1 pound Italian sausage (or 3/4 lb turkey sausage) in a 10-inch skillet over medium heat, breaking it up with a spoon, until no longer pink. Drain off any excess grease.
- In a medium bowl, combine 1 (28 ounce) can crushed tomatoes, 2 cloves minced garlic, and 1/4 cup chopped fresh basil.
- Layer half of the cooked pasta in the prepared baking dish.
- Evenly distribute half of the cooked sausage, 8 ounces sliced mushrooms, 1 cup sliced bell peppers (any color or mix), 1/2 cup grated Parmesan cheese, the tomato mixture, and 1 cup shredded mozzarella cheese over the pasta layer.
- Repeat layers with remaining pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture, and mozzarella cheese.
- Bake uncovered for 35-40 minutes, or until heated through and the cheese is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
19g
Fat
66g
Carbs
6g
