Rigatoni Florentina

  • Yield 10 servings

This pasta dish is full of tasty vegetables.

Ingredients

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

Instructions

  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).

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