Savvy with Abbie

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

I have to say that I have never been a huge fan of Penne Pasta. But if you pair it with cheese and sausage, I'm all in! This Four Cheese Pasta Bake was so heavenly! The original recipe can be found HERE . Our new version is below. Enjoy! Ingredients: 1 pound Penne Pasta 3/4 pound Smoked Sausage Crushed Red Pepper Onion Powder Vegetable Oil 1 jar (24 ounces) marinara sauce 1/2 of a small bag of four-cheese blend Directions: Heat oven to 450 degrees. Cook pasta according to package directions and drain. While cooking pasta, cut sausage into 1/2 inch slices. If you have a large pan or skillet, you can use that for the sausage and sauce. Pour olive oil in pan and add the sausage. We had random Crushed Red Pepper packets and I poured two on the sausage. You can also used Crushed Red Pepper seasoning. I also added a few tablespoons of Onion Powder but feel free to use as much as you want. Cook the sausage until it's done. Add the Marinara sauce and bring to a simme