Savvy with Abbie

Happy Friday! I am so glad it's the weekend, although I have to say this has been the chillest week I've had in a long time. I've been watching a lot of the olympics. My favorite events so far has been women's gymnastics, swimming and diving. Jace has been at his Nana's all week so it's been nice to just have some quiet time. Next week I have two interviews and then my sisters/nieces/nephew will be in town next weekend. I can't even wait!  With it just being Kevin and I, I made this Italian Sausage Rigatoni Bake last night and I actually made it in a bread pan since it was the smallest pan I had. This was fairly easy to make and you probably have most of the ingredients in your house. Initially I was going to use Rotini noodles but switched to Rigatoni. The pasta can really be your choice. The original recipe can be found HERE and we removed the mushrooms, peppers and half and half.  Ingredients: 8oz rigatoni pasta noodles .5 lb italian sausage 2 cups marin

Last night I made this Rigatoni Sausage Bake and it is definitely up there on one of my favorite pasta dishes. The original recipe was from Taste of Home . Instead of ground italian sausage, I used the horseshoe U-shaped sausage. I didn't add red pepper, mushrooms, or parmesan cheese. I used mozzarella cheese and cheddar cheese. If you try this recipe, let me know in the comments below. If you used different ingredients, let me know that as well! I love trying new recipes and ideas. Ingredients: One package of U-shaped, smoked sausage 1 package 16oz rigatoni 5 cups marinara sauce 2 Tbsp half and half 10-16oz mozzarella cheese, shredded 4oz cheddar cheese, shredded Directions: Cook rigatoni according to package directions and drain. Preheat oven to 375 degrees. In a large skillet, add sliced sausage and cook until sausage is no longer pink. Add in marinara sauce, 2oz mozzarella cheese and 2oz cheddar cheese. Add rigatoni and toss to coat. In a sprayed baking