RUSTIC BAKED RIGATONI

By bjnelson55

Use fresh pasta makes this dish extra yummy! Pasta recipe from the Kitchenaid recipe book.

Ingredients

• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, sliced into 1/4 inch pieces
• 2 Italian sausage links, sliced diagonally into 1/4 inch pieces
• 1 small onion, sliced
• 1 small green pepper, seeded and sliced
• 2 large cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• 1/8 teaspoon cayenne pepper
• 1 can (14.5 oz) petite diced tomatoes with juice
• 3/4 cup half and half
• Rigatoni pasta, cooked and drained
• 1/2 cup shredded Mozzarella cheese
• 1/4 cup grated Romano cheese

Details

Servings 8

Preparation

Step 1

Heat oil in large skillet over medium heat. Add chicken and sausage links and cook, stirring occasionally, for 5 to 6 minutes.

Add onion, green pepper, and garlic. Continue cooking and stirring until meat is completely cooked through and vegetables are tender, about 6 to 7 minutes.

Add rosemary, cayenne pepper, and tomatoes. Stir well to combine and bring mixture to a simmer. Stir in half and half and remove mixture from heat.

Add cooked pasta and stir well to combine. Transfer mixture to a greased 2-1/2 quart baking dish. Sprinkle with mozzarella and romano cheeses.

Bake in 350 degree oven for 15 to 20 minutes, or until heated through. Serve immediately.

Makes 8 servings