Rigatoni Florentina

  • Yield: 10 servings


12ounces uncooked garlic-basil rigatoni
1/2 to 1bunch green onions, sliced
1/2 to 1-- eggplant, chopped (optional)
1-- (4-ounce) can sliced black olives (optional)
4cups sliced fresh mushrooms
1/4cup olive oil
12ounces Italian sausage, cooked, drained
3cups prepared chunky garlic tomato and herb sauce or other marinara sauce
3cups shredded mozzarella cheese
1 1/2cups grated Parmesan cheese


  1. Preheat the oven to 375F.
  2. Cook the pasta in boiling water to cover in a saucepan for 6 to 8 minutes; drain.  Let stand until cool.
  3. Saute the green onions, eggplant, olives and mushrooms in olive oil in a skillet; drain well.
  4. Combine the pasta, sauted vegetables, Italian sausage and marinara sauce in a medium bowl; mix well.
  5. Layer the pasta mixture, the mozzarella cheese and the Parmesan cheese one half at a time in a baking dish.  Bake at 375F for 20 to 25 minutes or until bubbly.
  6. Make this dish ahead of time so the flavors have more time to blend.

 Recipe reprinted with permission from the Junior League of Huntsville’s Sweet Home Alabama (Huntsville, Al., 1995).