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3 Ratings
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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

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Recipe Summary test

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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

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.
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