Baked Rigatoni with Sausage and Mixed Peppers

recipe
Prep: 22 minutes; Cook: 43 minutes

A balsamella (bal-sah-MEHL-ah) is a white sauce made from milk and flour. It's a staple of Italian cooking and is often used as a topping for baked pasta dishes. It adds creamy richness to this dish and keeps the pasta moist as it bakes.

Yield:

10 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 341
Fat 5.5 g
Satfat 1.8 g
Protein 17 g
Carbohydrate 54.2 g
Fiber 4.3 g
Cholesterol 25 mg
Iron 3.1 mg
Sodium 707 mg
Calcium 162 mg

Ingredients

16 ounces uncooked rigatoni (tube-shaped pasta)
8 ounces hot turkey Italian sausage
Cooking spray
1 3/4 cups chopped onion (about 1 large)
1 medium green bell pepper, seeded and cut into strips
1 medium yellow bell pepper, seeded and cut into strips
1 medium red bell pepper, seeded and cut into strips
6 garlic cloves, minced
1 (26-ounce) jar marinara sauce with Burgundy wine (such as Bertolli)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups fat-free milk
1/2 cup plus 2 tablespoons grated fresh Parmigiano-Reggiano cheese, divided

Preparation

1. Preheat oven to 425°.

2. Cook pasta according to package directions, omitting salt and fat.

3. While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage and onion; cook until sausage is browned, stirring to crumble. Add bell peppers and garlic; cook 3 minutes, stirring frequently. Stir in marinara sauce; cover, reduce heat, and simmer 10 minutes or until peppers are tender.

4. Drain pasta, and return to pan. Add pepper mixture; toss gently to coat. Divide pasta mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray.

5. Place flour and salt in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 3 minutes or until thick, stirring constantly with a whisk. Remove from heat; stir in 1/2 cup cheese. Pour 1 cup white sauce over each casserole; sprinkle each with 1 tablespoon cheese. Bake at 425° for 20 minutes or until lightly browned and bubbly.

Freezer Friendly: This recipe makes two casseroles--enough for a crowd. Or serve one for a family meal and freeze the other for later. When you're ready, simply bake the frozen casserole, covered, at 425° for 30 minutes; uncover and bake an additional 30 minutes.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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