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Italian Sausage and Rigatoni Casserole


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  • 2 lb. Italian sausage
  • 1 cup sliced mushrooms
  • 1 Green pepper, diced
  • 1 can (680 mL) spaghetti sauce
  • 4 cups Penne pasta or rigatoni, cooked
  • 2 cups
  • Kraft 4 Cheese Italiano Shredded Cheese
  • 3/4 cup Kraft 100% Parmesan Grated Cheese


Servings 6
Preparation time 20mins
Cooking time 40mins


Step 1

BROWN sausage; breaking up slightly while cooking. Place in a large saucepan with mushrooms and peppers. Stir in spaghetti sauce. Bring to a boil reduce heat and simmer 10 minutes. Add pasta to sauce.

SPOON 1/2 of the rigatoni mixture into a 13 x 9 inch (3.5 L) baking dish. Top with 1/2 of the cheeses; repeat layers.

BAKE at 375°F (190°C) for 20 minutes.

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