Thursday, December 13, 2007

Baked Rigatoni

This is one of the best things you will ever put into your mouth. It feeds a bunch of people... I usually make it when the missionaries come over for dinner. They've even asked for the recipe to send home to their moms. I got this recipe from my friend Rebecca Lee.

Baked Rigatoni

16 oz Rigatoni
1 pkg. Italian Sausage, cooked (ground or finely sliced)
1 1/2 Tbsp. dried Thyme
2 cups whipping cream
1 can sliced olives
1 (14 oz) can diced tomatoes (Italian or garlic flavored; use the whole can, juice and all)
1 1/2 Tbsp. Italian seasoning
1 1/2 cups crumbled Feta Cheese (one small container)
2 cups Mozzarella cheese, grated

Bake at 375. Butter large casserole dish. Cook pasta, drain and put in dish. Cook sausage and drain fat. Mix everything, except cheese; add dash of salt and pepper. Cover with foil and bake for 20 minutes. Remove and mix in cheeses and bake for an additional 25 minutes. Let cool for approximately 5 to 10 minutes before serving.

3 comments:

Janette said...

2 cups of cream ... no doubt this dish is awesome. I'm totally making it. lol.

Janice said...

Kendra - You probably won't notice this as it's been awhile since you posted the recipe....

However, if you do - how much Feta Cheese ???? It just says 1 1/2...

Thanks so much - janice

Kendra said...

I'm so sorry, it's 1 1/2 cups! Usually it is just the size of one of those little tubs of crumbled Feta.