| 9 | 35 | 623 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 6 |
| 454 gm | Italian pork sausage (broken apart) |
| 1 can(s) (14oz) | Diced tomatoes, canned (undrained) |
| 1 can(s) (15oz) | Tomato sauce, canned |
| 1 medium pepper(s) | Green bell pepper (diced) |
| 1 small | Yellow onion (diced) |
| 2 tbsp | Extra virgin olive oil |
| 1 tsp, ground | Basil, dried |
| 1 tsp | Oregano, dried |
| 450 gm | Pasta, Rigatoni, dry (4 1/2 cup) |
TO FREEZE AND COOK LATER:
Label a 1-gallon-sized plastic freezer bag.
Add all ingredients to your freezer bag except pasta.
Remove as much air as possible, seal, and freeze for up to three months.
TO COOK:
Thaw freezer meal.
Add thawed meal to large skillet, pot, or saute pan with uncooked pasta.
Bring to a boil and simmer covered for 15 minutes, stirring occasionally, or
until sausage is cooked through and pasta is al dente.
Break apart any big pieces of sausage and stir.
| Grain | 2.9 |
| Meat | 1.0 |
| Vegetables | 1.7 |
