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Rigatoni with Cheese and Sausage Recipe
|Rigatoni||12 Ounce, uncooked (6 cups)|
|Sweet italian sausage||1⁄2 Pound|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||9 Tablespoon (1/2 cup plus 1 tablespoon)|
|Milk||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||8 Ounce (2 cups)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Tomatoes||2 , sliced|
Calories 1103 Calories from Fat 497
% Daily Value*
Total Fat 56 g86.1%
Saturated Fat 31.3 g156.5%
Trans Fat 0 g
Cholesterol 153.1 mg
Sodium 1126 mg46.9%
Total Carbohydrates 102 g34%
Dietary Fiber 5.1 g20.3%
Sugars 11.8 g
Protein 48 g96.1%
Vitamin A 40.2% Vitamin C 15.9%
Calcium 74.3% Iron 23%
*Based on a 2000 Calorie diet
Meanwhile, microwave sausage on high (full power) for 3 to 3 1/2 minutes or until browned; drain.
Slice thin; set aside.
Combine melted butter or margarine and onion in 2-quart micro-proof bowl; microwave on high about 1 1/2 to 2 minutes or until onion is tender.
Stir in flour; gradually add milk.
Microwave on high for 2 minutes or until hot; stir.
Microwave on high for an additional 2 minutes or until boiling.
Stir in 1 1/2 cups Cheddar cheese, Parmesan cheese, salt, pepper and garlic powder.
Stir sausage and cheese sauce into rigatoni.
Place in 2 1/2-quart micro-proof casserole; top with sliced tomatoes.
Cover and microwave on high for 5 minutes; top with reserved 1/2 cup Cheddar cheese.
Microwave on high an additional 5 minutes or until hot.
Let stand, covered, for 15 minutes before serving.