Kids will love the combination of sausage, pasta and mellow, sweet Swiss chard. It's easy enough to make on a weeknight.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large skillet, heat oil over medium-high heat; sauté sausages, breaking up with spoon, until browned, about 8 minutes. Stir in garlic and hot pepper flakes; cook for 2 minutes.Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to 10-cup (2.5 L) glass baking dish.
Sprinkle with mozzarella and Parmesan cheeses; cover with greased foil. Bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes.
More rigatoni recipes:
Nutritional facts Per each of 8 servings: about
- Sodium 871 mg
- Protein 18 g
- Calories 393.0
- Total fat 16 g
- Potassium 643 mg
- Cholesterol 34 mg
- Saturated fat 6 g
- Total carbohydrate 44 g
%RDI
- Iron 32.0
- Folate 50.0
- Calcium 16.0
- Vitamin A 18.0
- Vitamin C 37.0
