ITALIAN SAUSAGE CREAM SAUCE RECIPES

Name: Italian Sausage Rigatoni Bake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 casseroles (4 servings each).
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) rigatoni; 1 pound bulk Italian sausage; 1/2 pound sliced fresh mushrooms; 1 medium sweet red pepper, chopped; 5 cups marinara sauce; 1/4 cup grated Parmesan cheese; 2 tablespoons half-and-half cream; 1 pound sliced part-skim mozzarella cheese

ITALIAN SAUSAGE RIGATONI BAKE RECIPE: HOW TO MAKE IT

Italian Sausage Rigatoni Bake Recipe: How to Make It image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! —Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

Ingredients

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)

Nutrition Facts : Calories 535 calories, FatContent 26g fat (11g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 774mg sodium, CarbohydrateContent 48g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

ITALIAN SAUSAGE RIGATONI BAKE RECIPE: HOW TO MAKE IT

Italian Sausage Rigatoni Bake Recipe: How to Make It image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! —Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

Ingredients

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)

More about "italian sausage cream sauce recipes"

ITALIAN SAUSAGE RIGATONI BAKE RECIPE: HOW TO MAKE IT

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! —Blair Lonergan, Rochelle, Virginia
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Dinner
Cuisine Europe, Italian
Calories 535 calories per serving

Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)

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