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Tuscan Baked Rigatoni Recipe

   
 

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     Tuscan Baked Rigatoni

Category   Entrees - Maindishes
Sub Category   None
Servings   10

Ingredients
l lb bulk italian sausage...out of skin
16 oz rigatoni, cooked and warm
8 oz. shredded fontina cheese (2 c.)
2 T olive oil
2 bulbs fennel sliced thin
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 C. whipping cream
1 tsp salt
 
1 tsp pepper
8 c packed torn spinach (1 package)
15 oz can cannelini beans drained and rinsed
2 T pine nuts
1/2 c. shredded parmesan cheese

Instructions
Oven 350. Coat 4 qrt casserole. Brown sausage and break up meat, drain. Add rigatoni and fontina cheese.
Heat oil, add fennel and garlic. cook 3 minutes til tender. Add tomatoes, cream, salt and pepper cook and stir til slightly thickened. Stir in spinach, beans and pine nuts, cook til heated.
Pour sauce over pasta mixture, toss to coat. Sprinkle evenly with parmesan. Bake 30 min until bubbly and heated through.


Originally Submitted
8/3/2010





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