WHITE BEAN AND SAUSAGE RIGATONI
8 oz uncooked rigatoni
8 oz fully cooked turkey kielbasa
5 oz frozen chopped spinach, thawed
2 cans (14.5 oz each) stewed tomatoes
1 (15 oz) can great northern beans, rinsed and drained
3 oz tomato paste
1/4 cup red wine or chicken broth
1 1/2 tsp Italian seasonings
1/4 cup shredded Parmesan cheese
In a large saucepan, according to instructions, cook pasta. Drain and return to the pan.
Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with Parmesan cheese.
Bake, uncovered, in a 375 degree F oven 25-30 minutes, or until hot and bubbly.
Makes 4 servings
Source: Better Homes and Gardens Magazine, January 1995
8 oz uncooked rigatoni
8 oz fully cooked turkey kielbasa
5 oz frozen chopped spinach, thawed
2 cans (14.5 oz each) stewed tomatoes
1 (15 oz) can great northern beans, rinsed and drained
3 oz tomato paste
1/4 cup red wine or chicken broth
1 1/2 tsp Italian seasonings
1/4 cup shredded Parmesan cheese
In a large saucepan, according to instructions, cook pasta. Drain and return to the pan.
Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with Parmesan cheese.
Bake, uncovered, in a 375 degree F oven 25-30 minutes, or until hot and bubbly.
Makes 4 servings
Source: Better Homes and Gardens Magazine, January 1995
MsgID: 3155361
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap - April 2014
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap - April 2014
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (29)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Spaghetti Pizza
- Collection - 22 Ravioli Recipes (repost)
- Wilted Spinach Chicken Fettuccine
- Chili Lasagna
- Herbed Clam Linguine (using canned minced clams, cream, and parmesan)
- Tom's Steak Lasagna and Homemade Pasta Dough
- Carrabba's Tagliarini Picchi Pacchiu - corrected for home use
- Mediterranean Chicken and Spaghetti (Creamette's recipe, 1980's)
- The Other Meatballs and Spaghetti (using ground pork)
- Spanish Spaghetti (using ground turkey, green olives and capers)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!