Italian Sausage Rigatoni Bake

1. 1

   Preheat oven to 375u00b0. Cook rigatoni according to package directions; drain.

2. 2

   In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat.

3. 3

   In each of two greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)

4. 4

   Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u00b0. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.