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.

Kathleen Desmond Stang
Source: EatingWell Magazine, January/February 1996


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 3-quart shallow baking dish with cooking spray. Put a large pot of water on to boil.

  • Crumble sausage into a large nonstick skillet (discard casing) and cook over medium heat, stirring, until browned and cooked through, 5 to 7 minutes. Transfer to a plate lined with paper towels to drain.

  • Wipe out the pan and add oil; heat over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mushrooms and rosemary; cook, stirring, until the mushrooms begin to give off liquid, about 3 minutes. Stir in tomatoes (and their juices), wine and the cooked sausage. Bring to a simmer and cook, uncovered, for 5 minutes. (The sauce will be quite thin.) Season with 1/4 teaspoon salt and pepper.

  • Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

  • Add the pasta to the sauce; toss to coat. Spread half in the prepared baking dish. Dot with spoonfuls of ricotta and top with the remaining pasta. Cover with foil. Bake for 20 minutes.

  • Combine breadcrumbs and Parmesan in a small bowl. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle the breadcrumb mixture over the pasta and continue to bake, uncovered, until the top is golden, about 10 minutes more.


Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Nutrition Facts

367 calories; protein 18.9g; carbohydrates 55.2g; dietary fiber 7.2g; sugars 7.9g; fat 7.9g; saturated fat 2.4g; cholesterol 20.5mg; vitamin a iu 119.3IU; vitamin c 3.2mg; folate 31.9mcg; calcium 112.2mg; iron 1.2mg; magnesium 14.5mg; potassium 222.1mg; sodium 304.2mg; thiamin 0.1mg.

Reviews (2)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 2 stars
Not the best recipe 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. Cons: too much of breadcrumbs/pasta. Too little sausage Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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. Read More