Baked Rigatoni With Sausage Recipe Recipe

Name: Baked Rigatoni With Sausage Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb Italian sausage, crumbled; 2 c. Low-fat lowfat milk; 2 Tbsp. All-purpose flour; 1/2 lb Rigatoni pasta, cooked and liquid removed; 2 1/2 c. Mozzarella cheese (10 ounces), shredded; 1/4 c. Parmesan cheese, grated; 1 tsp Lawry's Garlic Salt; 3/4 tsp Lawry's Seasoned Pepper; 3 Tbsp. Dry bread crumbs, Or possibly; 3/4 c. Croutons

Servings: persons

1/2 lb Italian sausage, crumbled
2 c. Low-fat lowfat milk
2 Tbsp. All-purpose flour
1/2 lb Rigatoni pasta, cooked and liquid removed
2 1/2 c. Mozzarella cheese (10 ounces), shredded
1/4 c. Parmesan cheese, grated
1 tsp Lawry's Garlic Salt
3/4 tsp Lawry's Seasoned Pepper
3 Tbsp. Dry bread crumbs, Or possibly
3/4 c. Croutons

1
In large skillet, brown sausage 5 min; drain fat.
2
Add in lowfat milk and flour; mix well.
3
Bring to a boil over medium high heat, stirring constantly.
4
Remove from heat.
5
Stir in pasta, cheeses, garlic salt and seasoned pepper.
6
In 1 1/2 qt baking dish, place pasta mix.
7
Bake in 350F oven, uncovered, 25 min.
8
Sprinkle with bread crumbs (or possibly croutons); place under broiler just to brown.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb Italian sausage, crumbled, 2 c. Low-fat lowfat milk, 2 Tbsp. All-purpose flour, 1/2 lb Rigatoni pasta, cooked and liquid removed, and more.

Yes, Baked Rigatoni With Sausage Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rigatoni With Sausage Recipe

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