Meaty Rigatoni Bake for 2

By Addie

Here's a super-easy Italian entree you may just fall in love with. “I created this dish from ingredients I had on hand,” says Mary Jo Grossman of Cloquet, Minnesota. “My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two.”

Ingredients

• 1 cup uncooked rigatoni or large tube pasta
• 1/2 pound bulk Italian sausage
• 1 1/2 cups spaghetti sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 cup shredded Italian cheese blend
• 8 slices pepperoni

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture.


Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 3 servings.
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REVIEWS:

Simple, delicious recipe for a new to cooking couple. I used an extra 1/2 cup of uncooked rigatoni, and was very pleased with the result. Seemed it would have been very very sausage, sauce and pepperoni heavy. Can't wait to make it again!!

Family favorite! We eat it all the time.

Very good, however a bit salty.

This dish is very good. I used Hunt's Zesty and Spicy Spaghetti Sauce.

Very very yummy!!

We really liked this recipe. I added more cheese on top. Tasty!