Recipes

[Dudden]

Sausage Rigatoni 1 lb. Italian sausage 12 oz. Rigatoni, cooked al dente and drained 4 cups tomato sauce, divided 1/2 lb. Sliced provolone cheese 3/4 cup sour cream 2 tsp. Dried basil 2 tsp. Dried oregano 2 tsp. Garlic powder 1/2 tsp. Black pepper 1/2 lb. Mozzarella cheese, sliced or shredded 1/2 lb. Freshly grated Parmesan cheese Preheat oven to 350 degrees. Butter a 13 x9 inch pan. Brown sausage in large skillet and drain, discarding drippings. Place the rigatoni in prepared pan. Top with 2 cups of the tomato sauce, provolone,sour cream and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with mozzarella cheese and the rest of the tomato sauce. Sprinkle with Parmesan and bake covered for 30 to 45 minutes, remove foil and cook til thoroughly heated.