Main Dishes, Pasta

BAKED RIGATONI

  • 2 pounds Italian Sausage, crumbled
  • 1 medium Onion, chopped
  • 2 Garlic cloves, minced
  • 1 (28oz) can Crushed Tomatoes w/Roasted Garlic
  • 2 teaspoons Oregano, dried
  • 1/8 teaspoon Pepper
  • 1 (10-3/4oz) can Cream of Mushroom Soup, condensed
  • 1(16oz) package Rigatoni, cooked and drained
  • 1 1/2 cups Mozzarella, shredded
  • 1 cup Cheddar Cheese, shredded
  • 1/2 cup Parmesan cheese

    • 1. Preheat oven to 425°. Grease a 13x9 inch baking dish.

    2. In a large skillet, cook Italian sausage, onion and garlic until sausage is no longer pink; drain. Add crushed tomatoes, oregano and pepper. Bring to a boil; reduce heat and simmer for 20 minutes. Stir in soup; mix well.

    3. Place rigatoni noodles in prepared baking dish. Pour sauce over noodles and mix well. Sprinkle cheeses over top. Cover with aluminum foil.

    4. Bake at 425° for 30 minutes. Remove aluminum foil and bake another 10-15 minutes, or until cheese is melted and browning. Makes 8 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!