Treat your family with this cheesy casserole made with pasta, sausage and veggies - perfect for Italian dinner.
Seven-Layer Rigatoni
- Prep Time 10 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 9
Ingredients
- 3 cups uncooked rigatoni pasta (9 ounces)
- 1 lb bulk Italian sausage
- 1 can (28 ounces) crushed tomatoes, undrained
- 3 cloves garlic, finely chopped
- 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
- 1 package (8 ounces) sliced fresh mushrooms (3 cups)
- 1 jar (7 ounces) roasted red bell peppers, drained and chopped
- 1 cup shredded Parmesan cheese
- 2 1/2 cups shredded mozzarella cheese (10 ounces)
Instructions
-
Step1Heat oven to 375°F. Spray rectangular baking dish 13x9x2-inches, with cooking spray. Cook and drain pasta as directed on package.
-
Step2While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.
-
Step3Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
-
Step4Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.
Nutrition
470
Calories
23g
Total Fat
29g
Protein
37g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 11g
- 55%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 1170mg
- 49%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 6g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 40%
- 40%
- Calcium
- 50%
- 50%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 0 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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