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Garlic Rigatoni

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Garlic Rigatoni

Gotta love someone who loves garlic as much as you do! During our busy season at OkieSpice…..we need homey meals and crackling fires to recharge when we get home! Having the opportunity to cook a few meals ahead of time is priceless. Whether we come home late and pop this casserole in the oven or eat leftovers for an entire week…..it’s ok! Either way we win!      

                         OkieSpice “Garlic Shot” Rigatoni

 

12 ounces Rigatoni Noodles, cooked al dente

30 oz Pasta Sauce( Bertolli Garlic Sauce is best if not homemade)

16 oz Italian Smoked Sausage, Sliced into coins (Loveras’s preferred)

1/2 # Bulk Italian Sausage, cooked & crumbled & drained

1/2 package pepperoni, (heated, chopped and grease squeezed out)

1 Gr Bell Pepper, chopped

1/2 onion, chopped

8 Oz mushrooms, sliced

3 Tbsp OkieSpice Garlic Shot

1 Tbsp OkieSpice Italian Seasoning

1 1/2 Cup OkieSpice Roasted Garlic Cheddar, grated

6 Oz Fresh Mozzarella, cubed

OkieSpice Garlic Shot for Topping

 

While pasta is cooking, chop veggies and start cooking sausage coins. Drain and set aside. Using same Pan…..Cook Italian Sausage till done and add veggies. Sauté till brown and then add back all meats and veggies. Drain pasta and add in sauces, spices and meat mixture. Stir well and add most of cubed mozzarella.

At this point…..divide into 2 8x8 pans ( or pour all into 11x 13 pan) and top with shredded Garlic Cheese and remaining cubed mozzarella. Sprinkle with Garlic Shot. Either cover and bake in 350 oven for 40 minutes ( or if divided, 30 minutes) Remove foil the last 5 to 10 for browning casserole.

Take the opportunity to cook an additional meal and cover/freeze the other 8 x 8 Pan for up to 3 months.

Enjoy and eat 2 breath mints.

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  • Kim Zieg