Baked Rigatoni

Everyone usually has a favorite dish they love to prepare for company, pot lucks or family gatherings, this is mine.

BAKED RIGATONI

SAUCE:

1 pound ground sweet or mild italian sausage browned & drained.

2 – 24 oz jars of spaghetti sauce (your favorite).

1 – 15 ounce can diced tomatoes.

1 small green pepper chopped.

8 ounce sliced portabella mushrooms.

1 tablespoon each – italian seasoning, basil.

1 teaspoon garlic powder.

Throw it all in a crock pot (except pasta and cheese) on high for 4-6 hours (depending on your crock pot).


1 1/2 pounds rigatoni cooked al dente.

1 pound shredded mozzarella cheese

Place cooked pasta in a large lasagna pan or 2 foil pans.  Pour sauce over pasta & mix in.  Top with mozzarella cheese, sprinkle with parsley (if desired) and cover with foil.  Place in 350 degree oven for 35-40 minutes.  Take foil off if you want to brown cheese under broiler for a couple of minutes.  Let stand a few minutes, cut in squares and serve.

 

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