March 2007

SAUSAGE AND WHITE BEAN RIGATONI  

16 oz. dried rigatoni

10 oz. frozen chopped spinach, thawed and drained

4 14.5 oz. cans stewed tomatoes

2 15-oz. cans Great Northern beans, rinsed and drained

6 oz. can tomato paste

½ c. red wine or chicken broth

14-16 oz. Kielbasa or smoked sausage (turkey or beef, not pork), bias sliced

1 T. dried Italian seasoning

½ c. grated Parmesan cheese

In large saucepan, cook rigatoni according to package directions; drain and return pasta to pan. Meanwhile, mix all other ingredients except Parmesan cheese; combine with pasta. Spray aluminum casserole pan with cooking spray. Spoon mixture into pan. (You will probably have 1-2 bonus servings that will not fit in the pan, for your own dinner.) Sprinkle with Parmesan cheese. Cover with aluminum foil and write “Sausage and bean rigatoni” on the foil. Freeze.

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Mailing Address: P.O. Box 218, Durham, NC 27702
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