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White Bean and Sausage Rigatoni
Ingredients
-
8
ounces rigatoni pasta (about 5 cups)
-
8
ounces fully cooked turkey kielbasa
-
1/2
10 ounce package frozen chopped spinach, thawed
-
2
14 1/2 ounce can low-sodium stewed tomatoes
-
1
15 ounce can great northern beans, rinsed and drained
-
1/2
6 ounce can tomato paste
-
1/4
cup dry red wine or reduced-sodium chicken broth
-
1 1/2
teaspoons Italian seasoning, crushed
-
1/4
cup shredded or grated Parmesan cheese
Directions
1. In a large saucepan prepare pasta according to package directions; drain and return to 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 4 ungreased 2-cup casseroles or one 2-quart casserole. Sprinkle with Parmesan cheese.
2. Bake, uncovered in a 375 degree F oven for 15 to 20 minutes (25 to 30 minutes for 2-quart casserole) or until bubbly and hot. Makes 4 servings.
From the Test Kitchen
- Make Ahead Tip Do not sprinkle with cheese. Cover with plastic wrap; chill overnight. Remove plastic wrap. Bake, covered with foil, in a 375 degree F oven for 45 minutes (55 minutes for 2-quart casserole) or until hot. Top with cheese.
- Tip Serving Suggestion:Toss together a quick lettuce salad with vegetables you have on hand and your favorite bottled dressing. Serve with crusty French bread.
Nutrition Facts
(White Bean and Sausage Rigatoni)
- Servings Per Recipe 4,
- Calories 498,
- Protein (gm) 29,
- Carbohydrate (gm) 79,
- Fat, total (gm) 7,
- Cholesterol (mg) 41,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 10,
- Vitamin A (RE) 402,
- Vitamin C (mg) 39,
- Sodium (mg) 920,
- Iron (DV %) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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