Back 3 Cups / 750 mL (8 oz. / 227 g)
Dry Rigatoni Pasta
1 Tbsp. / 15 mL Watkins Chicken Soup Base
8 oz. / 227 g Spicy Italian Sausage (bulk or with casings
removed)
1/2 Package (10 oz. / 283 g) Frozen Chopped Spinach, thawed and
drained
2 Cans (14.5 oz. / 411 g) Stewed Tomatoes
1 Can (16 oz. / 454 g) Cannellini or Other White Beans
1 Can (8 oz. / 227 g) Tomato Sauce
2 teas. / 10 mL Watkins Garlic Salt
1 Tbsp. / 15 mL Watkins Italian Seasoning
1/4 teas. / 1.2 mL Watkins Red Pepper Flakes
2 Tbsp. / 30 mL Parmesan Cheese
Cook pasta according to package directions, substituting the soup base for salt called for in directions; drain. Meanwhile, crumble sausage into skillet and cook until done; drain well. Combine pasta, sausage, spinach and remaining ingredients except Parmesan cheese in large bowl; mix well. Spoon into 2-quart/liter casserole. Sprinkle with cheese. Cover with foil and bake at 375ºF / 190ºC for 25 to 30 minutes or until hot and bubbly. Makes 6 servings.
Nutritional Information
Per Serving:
Calories 420, Protein 22g, Carbohydrates 58g, Sodium 1530mg, Fat
11g, Saturated Fat 4g, Cholesterol 31mg, Dietary Fiber 7g
© Copyright 1999 The Rising
Stars Team
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