Rustic Baked Rigatoni
Rustic Baked Rigatoni
Ingredients
- 1 tbs olive oil
- 2 boneless skinless chicken breasts sliced into 1/4" pieces
- 2 Italian sausage links sliced diagonally into 1/4" pieces
- 1 small onion sliced
- 1 small green pepper seeded and sliced (I used a yellow bell pepper)
- 2 large cloves of garlic minced
- 1 tsp chopped fresh rosemary
- 1/8 tsp cayenne pepper
- 1 14.5 ounce can petite diced tomatoes with juice
- 3/4 cup half & half
- 1/2 recipe basic egg noodle pasta extruded into short cut rigatoni, cooked and drained
- 1/2 cup shredded Mozzarella cheese we used cheddar
- 1/4 cup grated Romano cheese we used Parmesan
Instructions
- Heat oil in a large skillet over medium heat. Add chicken and sausage links and cook, stirring occasionally, for 5-6 minutes. Add onion, green pepper, and garlic. Continue cooking and stirring until meat is completely cooked through and vegetables are tender, about 6-7 minutes. Add rosemary, cayenne pepper, and tomatoes. Stir well to combine and bring mixture to a simmer. Stir in half and haf and remove mixture from heat. Add cooked pasta and stir well to combine. Transfer mixture to a greased 2 1/2 quart baking dish. Sprinkle with mozzarella and Romano cheeses. Bake at 350 degrees for 15-20 minutes or until heated through. Serve immediately.