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Meaty Rigatoni Bake

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.”
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    3 servings


  • 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


  • 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.
Nutrition Facts
1-1/3 cups: 414 calories, 23g fat (9g saturated fat), 55mg cholesterol, 1385mg sodium, 32g carbohydrate (10g sugars, 3g fiber), 21g protein.

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