Ingredients
Pasta Rustica with Sausage & Peppers Yield: One serving- 4 oz. (1 1/2 cups) Rigatoni pasta, cooked al dente, drained
- 3 oz. (3/4 cup) Sweet Italian sausage, cooked
- 3 oz. (3/4 cup) Grande Provo·Nello® Provolone, shredded
- 1 oz. (1/4 cup) Bell peppers, fajita-cut, sautéed
- 1/2 oz. (2 tbsp.) Yellow onion, fajita-cut, sautéed
- 5 Kalamata olives, pitted
- 8 oz. (1 cup) Chunky marinara sauce, prepared
- 1/4 oz. (1/2 tbsp.) Grande Romano, grated
- 1/2 tbsp. Fresh basil, chiffonade
Directions
Pasta Rustica with Sausage & Peppers- Combine 4 oz. rigatoni, 3 oz. sausage, 2 oz. shredded Grande Provolone, 1 oz. bell peppers, 1/2 oz. onions and 5 Kalamata olives in bowl and toss to blend.
- Arrange in an individual-sized oiled baking dish; top with 8 oz. marinara sauce and 1 oz. shredded Grande Provolone.
- Bake at 400°F for 5 minutes in an impingement oven, at 500°F for 6 to 7 minutes in a deck oven, or until cheese is bubbly and melted
- Remove from oven. Garnish with 1/4 oz. grated Grande Romano Cheese and 1/2 tbsp. basil.