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East Coast Rigatoni Casserole Recipe
|Rigatoni||8 Ounce, uncooked (4 Cup)|
|Bulk sausage||1⁄2 Pound|
|Cold water||1 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs) (Optional)|
|Mushrooms||1⁄4 Pound, sliced|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Oyster liquid||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Calories 716 Calories from Fat 279
% Daily Value*
Total Fat 31 g47.9%
Saturated Fat 9.8 g49.1%
Trans Fat 0 g
Cholesterol 186.1 mg
Sodium 1058.6 mg44.1%
Total Carbohydrates 67 g22.2%
Dietary Fiber 3.1 g12.2%
Sugars 8.5 g
Protein 40 g79.2%
Vitamin A 15.4% Vitamin C 24.9%
Calcium 22.6% Iron 57.4%
*Based on a 2000 Calorie diet
Cook sausage meat with water, stirring with a fork to.keep it broken up, until lightly browned.
Leave sausage in pan and drain off all but about 1/4 cup fat.
(Add vegetable oil to equal 1/4 cup, if necessary.) Drain oysters, reserving oyster liquid.
Chop oysters and add to sausage.
Add mushrooms and onion.
Cook over low heat 10 minutes.
Add flour and blend well.
Gradually add oyster liquid mixture.
Cook, stirring constantly, until thickened.
Stir in salt, sage and pepper to taste.
Fold in cooked rigatoni.
Place in buttered 1 1/2-quart casserole.
Sprinkle with grated cheese.
Cover and bake at 350° 30 minutes, or until hot and bubbly.