| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Lhj, Italian, Main dish | 6 | Servings |
INGREDIENTS
| 1 | bn | Broccoli; cut into florets |
| 1/4 | lb | Hot Italian sausage; casing removed |
| 1/2 | c | Finely chopped onion |
| 1 | Jar; (26-32-oz) marinara sauce | |
| 1 | pk | (8-oz) mozzarella cheese; shredded |
| 2 | tb | Freshly grated Parmesan cheese |
| 1 | lb | Rigatoni; cook according to pk |
INSTRUCTIONS
1. Heat oven to 375 degrees. Bring 1 inch water to boil in a 4-quart saucepan over high heat. Add broccoli florets. Reduce heat to low; cover and simmer 2 minutes, stirring once. Drain and set aside. 2. In same saucepan, cook sausage and onion, stirring frequently, using spoon to break up sausage, until well browned. Stir in marinara sauce; heat through. 3. Toss Marinara sauce, broccoli, mozzarella and parmesan cheese with cooked pasta. Spoon into shallow 2 1/2-quart baking dish; cover with foil. Bake 20 to 25 minutes until cheese is melted. Per serving: 9 Calories; less than one gram Fat (6% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium NOTES : What a difference just on link of hot Italian sausage makes when adde to bottled marinara! The sausage is removed from its casing and breaks up into bits--like ground beef--during cooking. The broccoli florets add color contrast and great nutrition. Recipe by: LHJ Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4, 1998
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