Ingredients:
- 8 ounces uncooked rigatoni
- 1 tablespoon olive oil $
- 1 cup finely chopped onion (about 1 medium) $Click to see savings
- 1 (10-oz.) package frozen chopped spinach, thawed
- 3 cups cooked, crumbled hot Italian sausage $Click to see savings
- 1 (14.5-oz.) can Italian-style diced tomatoes $Click to see savings
- 1 (8-oz.) container chive-and-onion cream cheese
- 1/4 teaspoon salt
- 1 1/2 cups (6 oz.) shredded mozzarella cheese
Preparation
- 1. Prepare rigatoni according to package directions.
- 2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
- 3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
- 4. Drain chopped spinach well, pressing between layers of paper towels.
- 5. Stir rigatoni, spinach, sausage, and next 3 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
- 6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
We had this one tonight! We thought it was delicious, however to critique and make it even better we would put more noodles and less sausage and Micah and I are still debating the cream cheese and tomatoes. I think the tomatoes could be added, but don't think the cream cheese is necessary:)
ReplyDeleteI think this was a great meal. We really like it. I would just suggest not cooking for 15 minutes without cover, since it made the top a little dry. Other than that, we really liked the flavor. More noodles would be a great touch!
ReplyDeleteWe also ate it and really liked it. I agree with Mary, it doesn't need that extra 15 minutes and I also think adding more noodles would make it better. Thanks, Hollie!
ReplyDeleteVery nice, very tasty, I agree about cooking time not needing the extra 15. I didn't have any tomatoes so I left it without, that might be why it wasn't enough for my family of five. We could have used one more good sized serving. Thanks Holly!
ReplyDelete