Rigatoni Casserole is an original recipe from Richard’s Kitchen today. This recipe serves six and is about 410 calories per serving. The next time I make it I will lighten it up some by using only two or three sausages and adding finely chopped baby bella mushrooms. My bride stated this may be her new favorite recipe. It also got the Natalie nod of approval, which is great because of all the spinach!
5 – Italian turkey sausages, remove casings,
1lb Rigatoni pasta, cooked and rinsed according to package
1 medium bell pepper, finely chopped
1 large sweet onion, finely chopped
1 regular jar of pasta sauce – I used Prego’s new lite sauce
2 cups baby spinach, divided
1 tsp. dried oregano
1 tsp. dried basil
1 Tbsp. olive oil
½ cup Fat Free Ricotta cheese
½ cup reduced fat shredded cheese
Oh and a splash of red wine…I always “rinse” the pasta jar out with a splash of wine… A little wine in the cooking and a little wine in the cook make it work for everyone.
What to do-
Remove the casings off of the sausage and brown. The sausage needs to be reduced to small bits. I browned it and then through it in the Ninja to chop it fine.
Spray a round casserole dish with cooking spray. Add a couple tablespoons of sauce into the bottom and swirl dish to coat bottom. Line the bottom of the dish with baby spinach leaves and take the remainder of the spinach processing it to fine bits.
Add the sausage, onion, pepper, and spinach to a large skillet and sauté over medium heat until the veggies have softened. Add the sauce and wine (use the wine in the jar, reseal and shake to get all the good sauce).
While this simmers, add the pasta to the bowl. Stand the pasta up on the end and fill the bowl.
Pour the sauce mixture into the casserole dish a little at a time. Use a spoon to “press” as much sauce into the pasta tubes as possible. Continue until all the sauce is in the dish. Cover with cheese and cook in a preheated oven at 350 degrees for 40 minutes.
Serve with garlic bread.