ITALIAN RIGATONI CASSEROLE

Italian Rigatoni Casserole image

Italian sausage gives this rigatoni casserole its continental name, but for hearty appeal it has to share credit with ground beef and mushrooms.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lb. rigatoni pasta, uncooked
1/2 lb. ground beef
1/2 lb. Italian sausage
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (4 oz.) mushroom pieces and stems, drained
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup OSCAR MAYER Pepperoni slices

Steps:

Heat oven to 375°F.
Cook pasta as directed on package, omitting salt.
Meanwhile, crumble meat into large skillet; cook on medium heat until done, stirring frequently. Drain.
Return meat mixture to skillet; stir in pasta sauce, mushrooms and 1 cup cheese.
Drain pasta. Add to pasta sauce mixture; mix lightly.
Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with pepperoni and remaining cheese.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 610, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1110 mg, Carbohydrate 69 g, Fiber 5 g, Sugar 8 g, Protein 32 g