It was blah and took along time to make. It's not worth the effort for such a blah meal. I will not make this again which will make my husband and son very happy.
Rigatoni & Spicy Sausage Casserole
From EatingWell: January/February 1996
Mushrooms have the perfect meaty texture to complement a modest amount of spicy Italian sausage in this baked rigatoni that has less than one-quarter the fat of the original. Whole-wheat pasta rather than white pasta makes our version a fiber powerhouse with 7 grams per serving. This delicious and cheesy pasta casserole freezes well so you might want to make an extra to have on hand for a ready-to-heat-and-eat meal.
4 Reviews for Rigatoni & Spicy Sausage Casserole
I'm with the first reviewer, 12 oz of uncooked pasta was WAY too much. I also seasoned about 10 oz lean ground beef and used it in place of the sausage (4 oz? really, eatingwell?) and upped the tomatoes because I LOVE THEM. Give this one a try, it's a pretty good recipe. Just be sure to tweak it to your tastes.
I thought this was a really good make ahead casserole. I added more seasoning (extra garlic, basil, etc). My only confusion was that the receipe calls for 12 oz of pasta. I assumed that was uncooked and since I wanted to reduce the servings to 4 I used 6 oz of uncooked pasta. This recipe made a HUGE amount of food. Now I'm wondering if the recipe actually meant 12 oz of cooked pasta? If that's the case then I actually made 6 servings.
I made a few changes when I made this recipe. The biggest change was that I added 16 oz. of spicy sausage instead of 4 oz which just seemed like not enough at all. This made the sauce a lot thicker. This may have been the reason that it was a little dry. I also added oregano, basil, and extra garlic. It had a great flavor and if I make it again I will add more tomato sauce.
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