Cheesy Pizza Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 35 minutes | 505 | 160 | 18g | 1040mg | 70g | 23g | 40mg |
| INGREDIENTS: | ||
| 3 cups uncooked rigatoni pasta (6 ounces) | 1/2 pound bulk Italian sausage | 1/4 cup sliced ripe olives |
| 1 can (4 ounces) mushroom stems and pieces, drained | 1 jar (28 ounces) vegetable primavera pasta sauce | 1 cup shredded Mozzarella cheese (4 ounces) |
| 1 | Heat oven to 350. |
| 2 | Cook and drain pasta as directed on package. |
| 3 | While pasta is cooking, cook sausage in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2-1/2-quart casserole. |
| 4 | Cover and bake about 30 minutes or until hot and bubbly. Sprinkle witth cheese. Bake uncovered about 5 minutes or until cheese is melted. |