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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. âElaine Neukirch, Genoa, Illinois Ingredients:
3-3/4 cups uncooked rigatoni |
5 italian sausage links (4 ounces each), sliced |
1 jar (24 ounces) spaghetti sauce |
1/4 cup dry red wine |
2 cups (8 ounces) shredded italian cheese blend |
Directions:
1. Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine.
2. Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 6 servings.
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