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Printed from COOKS.COM

2 cups cooked rigatoni pasta
1 jar sun dried tomato Alfredo sauce
1 pkg of dinner smoked sausage (sliced)
1 lb of chedder cheese
1 cup breadcrumbs
1/2 onion
1/2 red bell pepper
2 tbsp oil
2 tbsp butter
2-4 garlic cloves
salt & pepper to taste
Prepare rigatoni pasta according to package directions, cooking to al dente
(or just slightly chewy.) Chop onion and pepper and put aside.
In large frying pan, add 1 tbsp. oil and butter. Add sliced sausage and cook
until browned.
Remove and drain all oil by letting them sit on a paper towel. Add the 1
tbsp butter and oil to the same pan and saute the chopped onion, pepper and
Once the onions are a translucent color, remove from heat and drain on same
paper towel. Place the cooked rigatoni in a casserole dish, then add the
sauce, sausage, onion and peppers and thoroughly coat.
If the cheese is not already shredded, do so and mix in. Once everything is
mixed, cover the top with breadcrumbs.
Bake the mixture at 350-375 degrees until the cheese is melted and the bread
crumbs have browned (about 20-30 minutes).
Submitted by: Jasey McVicar

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