White Bean and Sausage Rigatoni

This recipe has options for baking and serving now or making the day before, refrigerating, and popping in the oven to serve the next day.

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  • Makes: 4 servings
  • Makes: 4 (2 cup casseroles) or 1 (2 quart casserole)
  • Prep: 25 mins
  • Bake: 15 mins

White Bean and Sausage Rigatoni

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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

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.

Serving Suggestion:

Toss together a quick lettuce salad with vegetables you have on hand and your favorite bottled dressing. Serve with crusty French bread.

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Nutrition Facts (White Bean and Sausage Rigatoni)

  • Per serving:
  • 498 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 41 mg chol. ,
  • 920 mg sodium ,
  • 79 g carb. ,
  • 10 g fiber ,
  • 29 g pro.
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