Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Rigatoni (5 cups) |
8 ounces | Fully cooked turkey kielbasa |
½ pack | Of a 10 oz pk frozen chopped |
\N \N | .spinach, thawed |
2 cans | 14.5 oz ea stewed tomatoes |
1 can | 15 oz great northern beans, |
\N \N | .rinsed and drained |
3 ounces | Tomato paste |
¼ cup | Red wine or chicken broth |
1½ teaspoon | Italian seasonings |
¼ cup | Shredded parmesan cheese |
In a large saucepan, according to instructions, cook pasta. Drain and return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with parmesan cheese.
Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and bubbly.