Sausage Rigatoni Bake
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
5 ounces dry rigatoni pasta, uncooked (5 ounces = about 2 cups)
1 pound mild Italian pork sausage links, sliced
1-1/2 cups Birds Eye® Pepper Stir-Fry
1 can (24 oz each) Hunt's® Cheese & Garlic Pasta Sauce
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded part-skim mozzarella cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 262 mg | 26% |
Carbohydrate | 33 g | 11% |
Cholesterol | 59 mg | 20% |
Total Fat | 21 g | 32% |
Iron | 2 mg | 11% |
Calories | 414 kcal | 21% |
Sodium | 1194 mg | 50% |
Protein | 23 g | 45% |
Saturated Fat | 9 g | 46% |
Sugars | 8 g | 1% |
Vitamin C | 6 mg | 11% |
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Cook pasta according to package directions, omitting salt.
Meanwhile, heat large nonstick skillet over medium-high heat; add sausage. Cook and stir 5 to 7 minutes or until sausage is browned. Add frozen vegetables; cook 2 to 3 minutes or until vegetables are tender. Stir in pasta sauce and red pepper flakes; heat until hot.
Layer half of the sauce mixture, the hot pasta and the remaining sauce mixture in prepared dish, making sure pasta is covered. Top with cheese; bake 5 to 7 minutes or until cheese is melted.
If frozen bell pepper with onion strips are not available, substitute 1-1/4 cups frozen or fresh mixed bell pepper strips and 1/4 cup frozen or fresh chopped onion.
Sausage Rigatoni Bake