Rigatoni by Nancy Whitcomb

Rigatoni Recipe



Olive Oil

¾ lb rigatoni

1 sweet onion

1 green pepper

1 red pepper

sliced mushroom

1 24 oz jar spaghetti sauce

1 15 oz can diced tomatoes

4-5 italian link sausages cut into circles

Parmesan or Mozzarrella Cheese




Cook 3/4 lb rigatoni and drain.

Stir fry in olive oil:

1 sweet onion, 1 green pepper, 1 red pepper, sliced mushrooms

Cook 4 or 5 Italian link sausages and cut into circles

1- 24-26 oz jar spaghetti sauce

1- 15 oz can diced tomatoes

Mix above together in 9 X 13 casserole dish

Cover and bake 325 degree oven for 45 minutes

When ready to serve sprinkle parmesan or mozzarella cheeese over the top of casserole


Nancy Whitcomb


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