Source: Colorado Collage - Junior League of Denver
Ingredients
1 lb Italian sausage, crumbled
8 oz rigatoni
4 cups tomato sauce, divided
1/2 lb provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 lb mozzarella cheese, divided
1/2 lb Parmesan cheese, freshly grated
8 oz rigatoni
4 cups tomato sauce, divided
1/2 lb provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 lb mozzarella cheese, divided
1/2 lb Parmesan cheese, freshly grated
Preparation
Preheat oven to 350 degrees. Cook rigatoni in boiling salted water until cooked al dente. Drain. Butter 13x9x2 inch baking pan.
In large skillet, brown sausage, drain, and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, provolone, sour cream, and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with mozzarella cheese and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 minutes or until thoroughly heated.
Serves 8
Note: Mom left this unbaked in a casserole for a client to cook 2 days later. They loved it.
In large skillet, brown sausage, drain, and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, provolone, sour cream, and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with mozzarella cheese and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 minutes or until thoroughly heated.
Serves 8
Note: Mom left this unbaked in a casserole for a client to cook 2 days later. They loved it.
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