Baked Rigatoni With Chicken Sausage, Broccoli And Peppers

More from this source
Cuisinart

Comments

Add a comment

Ingredients

5 ounces baby broccoli, about half a bunch, ends trimmed

1 teaspoon extra virgin olive oil, divided

2 tablespoons dry white wine

2 tablespoons chicken stock

6 ounces Italian chicken sausage, fully cooked, cut into ½-inch rounds

½ red bell pepper, sliced

½ medium onion, sliced

2 garlic cloves, finely chopped

¼ teaspoon sea or kosher salt

¼ teaspoon freshly ground black pepper

½ pound dried rigatoni pasta, cooked according to manufacturer's instructions

¾ cup ricotta

8 ounces mozzarella, shredded

¼ cup grated Parmesan (about 1 ounce)

4 - 6 basil leaves, roughly torn

cooking spray

You might also like

Baked Ziti
Spoon Fork Bacon
Cheesy Baked Mexi-Rigatoni
Picky Palate
Baked Rigatoni With Tiny Meatballs
smitten kitchen
Baked Rigatoni
Real Simple
Creamy Baked Rigatoni With Butternut Squash & G...
Foodess
Cheesy "Baked" Spinach & Mozzarella Rigatoni
The Kitchn
Baked Pasta With Summer Vegetables
Handle the Heat
Extra-Crusty Baked Rigatoni With Beef Ragù
Williams-Sonoma
Baked Rigatoni With Mushrooms And Prosciutto
Food & Wine
Baked Rigatoni Romano Florentine With Italian S...
Picky Palate