Sausage Rigatoni


  • 1 lb. bulk Italian Sausage
  • 12 ounces rigatoni, cooked al dente and drained
  • 4 cups tomato sauce, divided
  • 1/2 lb. provolone cheese, sliced thin
  • 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. shredded mozzarella cheese
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  • 1/2 lb. freshly grated Parmesan cheese


Preheat oven to 350 degrees F. Butter a 9x13-inch pan. In large skillet, brown sausage, drain and discard drippings. Place rigatoni in the baking pan. Top with 2 cups tomato sauce, provolone cheese, sour cream, and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with mozzarella and remaining 2 cups of tomato sauce. Sprinkle with Parmesan cheese and bake 30 minutes or until heated through.

Source: My recipes come through a recipe club of a dozen or so gals, and no source of where the recipes come from is presented.

By Connie from Cotter, AR

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