Easy, quick, and forgiving! We used 12 oz of rigatoni, a pound of Italian style turkey sausage browned with a tablespoon of minced garlic, 1 28 oz jar of sauce, 1 14 oz can of diced tomatoes with basil and oregano (drained), about 12 slices of pepperoni (quartered). Per others' comments, we mixed the pasta and sausage sauce mixture first, put half in a 2 quart casserole, spread some cheese (in our case, I was low on mozzarella, so we used some shredded jack and parmesan here), along with the pepperoni bits. Layered the rest of the pasta mixture on top and covered with mozzarella and a little more parmesan. Even my picky-eater 6-year-old asked for seconds. This would be an easy dish to use up all kinds of leftovers. I especially liked how using diced tomatoes added a little more texture and was less sweet than 100% spaghetti sauce.
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Easy, quick, and forgiving! We used 12 oz of rigatoni, a pound of Italian style turkey sausage...