Apr. 24th, 2010

thesoupfairy: (Default)
Tuscan Baked Rigatoni

Creamy and delicious!

Prep: 5 minutes
Cook: 45 minutes
Servings: 6-8

Ingredients
  • 16-ounce package rigatoni

  • 2 tablespoons olive oil

  • 1 pound bulk turkey sausage (or use any bulk sausage you like)

  • 1 medium onion, thinly sliced

  • 4 cloves garlic, chopped

  • 28 ounce can crushed tomatoes

  • 1 cup heavy cream

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 8 cups torn fresh spinach leaves

  • 1 can cannellini beans, rinsed and drained

  • 2 tablespoons pine nuts

  • 2 cups shredded Gouda

  • 1/2 cup grated Parmesan cheese


Directions

Preheat oven to 350°F. Grease large casserole dish and set aside.

Put water on to boil for pasta, and cook according to package directions. Drain and keep warm.

While water is boiling, heat olive oil in large pan over medium-high heat. (If using pork sausage you may not need any oil for this step.) Brown sausage in oil, stirring to break up. When sausage is about half-way cooked, add onions and garlic to the pan. Cook until all meat is browned and onions are tender. Add tomatoes, cream, salt and pepper. Cook, stirring often, until slightly thickened. Stir in spinach, beans, and pine nuts. Cook until heated through. Stir in Gouda and pasta, toss to coat.

Transfer to prepared casserole dish; sprinkle evenly with Parmesan. Bake 30 minutes or until heated through and bubbly.
thesoupfairy: (Default)
The Soup Fairy

October 2012

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