Try this Sausage Rigatoni recipe, or contribute your own.
Suggest a better descriptionSource: Food network, Pioneer Woman
Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions: drain and set aside to cool.
Sauté the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
To assemble, add about two spoonfuls of the sauce – just enough to coat the bottom – to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
When ready to cook, preheat the oven to 350°F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or two hours straight from the freezer. Garnish with minced parsley before serving. The dish can also be cooked in mediately after assembling in a preheated oven for 20 to 25 minutes at 350°F
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Serving Size: 1 Serving (1198g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3959 | ||
Calories from Fat: 2213 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 245.9g | 328 % | |
Saturated Fat 88g | 440 % | |
Monounsaturated Fat 108.1g | ||
Polyunsanturated Fat 33.6g | ||
Cholesterol 892.2mg | 275 % | |
Sodium 5858.4mg | 202 % | |
Potassium 2740.9mg | 72 % | |
Total Carbohydrate 258.8g | 76 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 256.8g | ||
Protein 168.4g | 241 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3959
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