RIGATONI

Rigatoni image

Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. A simple salad is all you need to make a complete meal.

Provided by KRAZYBARB

Yield 4

Number Of Ingredients 11

Ingredients

1 (8 ounce) package rigatoni pasta
2 (15 ounce) cans cannellini beans
4 tomatoes, chopped
8 ounces fresh mushrooms, sliced
1 clove garlic, minced
2 green onions, chopped
½ teaspoon dried basil
1 tablespoon olive oil
¾ cup tomato juice
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

Cook rigatoni in boiling water until al dente. Drain, and set aside.
Drain and rinse cannellini beans; set aside.
In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.
Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.

Nutrition Facts : Calories 526.8 calories, Carbohydrate 94.9 g, Cholesterol 2.2 mg, Fat 6.5 g, Fiber 14.5 g, Protein 27 g, SaturatedFat 1.4 g, Sodium 184.6 mg, Sugar 8.5 g