Belly Full · by Amy Flanigan★ 4.7 (3)
Baked Tomato Sausage Rigatoni
NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 31%
CARBS 44G46% OF CAL
5G FIBER0G ADDED0G INTRINSIC31G OTHER8G TOTAL SUGAR
FAT 17G40% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rigatoni pasta baked with sausage, bell peppers, tomatoes, and a creamy sauce, then finished in the oven. Minimal prep and one-pan convenience with deep, savory flavor.
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View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 ounces (4 cups) dry Rigatoni pasta
- 3/4 pound bulk Italian sausage
- 1 small red bell pepper (, seeds and ribs removed, chopped)
- 2 1/4 cups low-sodium chicken broth
- 1 jar (24 ounce) marinara sauce
- 1 can (15 ounce) diced tomatoes, ( undrained)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
- 1/4 cup grated fresh Parmesan
- 5 ounce bag fresh baby spinach
- 4 large fresh basil leaves (, chopped)
At a glance
PER SERVING · TIME 55M
CAL 19%·PRO 31%
CARBS 44G46% OF CAL
5G FIBER0G ADDED0G INTRINSIC31G OTHER8G TOTAL SUGAR
FAT 17G40% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1017mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 765mg
- Calcium
- 106mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1017MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.