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Italian Rigatoni Casserole
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Italian Rigatoni Casserole

40 Min(s)
20 Min(s) Prep
20 Min(s) Cook
Italian sausage gives this rigatoni casserole its continental name, but for hearty appeal it has to share credit with ground beef and mushrooms.
What You Need
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6 servings
Original recipe yields 6 servings
1 lb. rigatoni pasta, uncooked
1/2 lb. ground beef
1/2 lb. Italian sausage
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (4 oz.) mushroom pieces and stems, drained
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup OSCAR MAYER Pepperoni slices
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Let's Make It
1
Heat oven to 375°F.
2
Cook pasta as directed on package, omitting salt.
3
Meanwhile, crumble meat into large skillet; cook on medium heat until done, stirring frequently. Drain.
4
Return meat mixture to skillet; stir in pasta sauce, mushrooms and 1 cup cheese.
5
Drain pasta. Add to pasta sauce mixture; mix lightly.
6
Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with pepperoni and remaining cheese.
7
Bake 20 min. or until heated through.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a steamed green vegetable, such as broccoli, to round out the meal.
Tip 2
Special Extra
Garnish with 1 Tbsp. chopped fresh basil before serving.
Nutrition
Calories
610
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 1110mg
48%
Total Carbohydrates 69g
25%
Dietary Fibers 5g
18%
Sugars 8g
16%
Protein 32g
64%
Vitamin A
15%
Vitamin C
15%
Calcium
30%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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