Rigatoni & Spicy Sausage Casserole
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.
Source: EatingWell Magazine, January/February 1996
Gallery
Recipe Summary
Ingredients
Directions
Tips
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
Per Serving:
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.
Exchanges:
3 1/2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat