Italian Sausage Rigatoni
| 9 |
35 |
635 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
25 min |
6
|
Ingredients
|
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)
|
Instructions
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.
Nutrition Facts
Per Portion
Calories
635
Calories from fat
268
Calories from saturated fat
85
Total Fat
29.8 g
Saturated Fat
9.4 g
Trans Fat
0.0 g
Polyunsaturated Fat
4.1 g
Monounsaturated Fat
14.4 g
Cholesterol
57 mg
Sodium
1078 mg
Potassium
913 mg
Total Carbohydrate
69 g
Dietary Fiber
5.7 g
Sugars
6.5 g
Protein
23.2 g
Dietary servings
Per Portion
| Grain |
2.9 |
| Meat |
1.0 |
| Vegetables |
1.7 |
Energy sources
Recipe from:
Skillet Freezer Meals by Kelly McNelis
