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Rigatoni & Sausage Bake

Italian/American Entrée
45 min.
6 Servings
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*Ensure that sausage is cooked to at least 160°F.

Approximate Nutritional Information (Per serving): Calories 920, Fat 47g, Sat. Fat 15g, Trans Fat 1.5g, Cholesterol 170mg, Sodium 3030mg, Total Carbohydrate 31g, Fiber 7g, Sugars 21g, Protein 64g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

DISCLAIMER:
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.

Ingredients:

  • 2 tsp. Market District extra virgin olive oil
  • 1 lb. Giant Eagle sweet Italian sausage
  • 1 (24 oz.) jar Giant Eagle tomato basil sauce
  • 1 (10 oz.) pkg. Giant Eagle green leaf frozen spinach
  • ¼ cup Giant Eagle salted butter
  • ⅓ cup Giant Eagle flour
  • 4 cups Giant Eagle whole milk
  • 1 lb. Giant Eagle shredded Mozzarella, divided
  • 4 oz. Giant Eagle shredded Parmesan, divided
  • Kosher salt
  • Ground black pepper
  • 1 lb. Giant Eagle rigatoni

Directions:

Preheat oven to 400°F.

In a large stockpot, heat olive oil and brown the sausage, stirring to break up. Once browned, add the tomato-basil sauce and bring to a boil. Reduce heat and simmer 5 minutes*. Spread onto the bottom of a baking dish or casserole. Scatter the spinach over the top of the tomato sauce mixture.

In medium saucepan, melt the butter and combine with the flour. Cook over medium heat, without browning, for about 5 minutes. Add the milk and bring back to a boil, whisking constantly. Once the sauce has thickened, reduce the heat and cook slowly over low heat for 10 minutes, stirring occasionally. Remove from the heat and whisk in half the Mozzarella and half the Parmesan. Season with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and combine with the cheese sauce. Lay this mixture over the top of the spinach in the baking dish. Sprinkle with the remaining cheeses.

Bake until the cheese is bubbly and browned, about 20 minutes.