ounces dried rigatoni pasta pound hot Italian sausage, casings removed teaspoon olive oil medium zucchini, diced cloves garlic, minced tablespoon flour (15-ounce can) tomato sauce tablespoon fresh basil leaves chopped (or 1 1/2 teaspoons dried) tablespoon fresh oregano chopped (or 1 1/2 teaspoons dried) ounces cream cheese, softened cup grated Parmesan cheese ounces fresh mozzarella cheese or one cup shredded
Cook rigatoni according to package directions. Drain pasta and set aside.
Cook the sausage in the same pot over medium heat until no longer pink. Using a slotted spoon, remove sausage from the skillet and set aside to drain. Reserve any remaining grease from the sausage.
Add the olive oil to the pan if needed. Add the diced zucchini and cook until the zucchini is crisp-tender. Add the garlic and cook for an additional 30 seconds. Whisk in the flour and stir until the vegetables are evenly coated and there are no lumps. Cook for two minutes.
Pour in the tomato sauce. Stir in the basil, oregano, cream cheese and Parmesan.
Add the rigatoni and sausage back to the pot. Stir until both are coated with the sauce.
Pour the pasta mixture into a greased 9 x 13 inch casserole dish. Layer the mozzarella cheese over the top. Bake at 375 degrees for 10 minutes until the mozzarella is melted.
1 cup serving
487 kcal per serving
22 g per serving
45 g per serving
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