Sausage rigatoni

Yield: 6 Servings

Measure Ingredient
2 cups Rigatoni noodles; uncooked
1 pounds Ground sausage; mild or hot
\N \N Basil to taste
\N \N Oregano to taste
\N \N Garlic powder to taste
\N \N Salt
\N \N Pepper
4 cups Tomato sauce
½ cup Sour cream
½ pounds Mozzarella cheese; sliced
½ pounds Provolone cheese; sliced (up to)
1 cup Parmesan cheese

Boil noodles in salted water until tender. Drain. Saut‚ sausage until brown. Drain. Butter a 2 quart casserole and assemble as follows: rigatoni, ½ of tomato sauce, 1 layer of Provolone cheese, sour cream, meat, sprinkle seasonings over meat, Mozzarella cheese, and remaining tomato sauce. Top with Parmesan cheese. Bake at 350ø for 30 minutes. May also substitute ground beef for sausage. Yield: 6 to 8 servings.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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