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    You are in: Home / Recipes / Italian Casserole (Rigatoni and Cheese With Tomato Sauce) Recipe
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    Italian Casserole (Rigatoni and Cheese With Tomato Sauce)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 20, 2010

      yum - looks like I'll be giving this a go tonight.

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    • on February 22, 2010

      I made some changes to the recipe: Used one large tin of 4 cheese spagetti sauce (or whatever kind you like), 1/8 cup butter mixed in with the tomato sauce and used mozzarella, a bit of cheddar and a sprinkle of asiago on each layer, maybe 1/2 lb. of cheese. I also only cooked the noodles about 3/4 of the time called for. It was definitely a hit at our house and I look forward to trying to freeze this recipe. The reason I gave it a 4 rating is because it is so easy to change to what your own family likes, i.e. changing the sauce to spagetti or tomatoes or whatever you like. I also think you could add mushrooms, onions, peppers etc. This is only my second time using Recipezaar and I am very impressed with everything on this site and how it is set up!!!! Thanks everyone!

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    • on September 18, 2007

      Family ate it well enough hence the 3 star rating for "liked it"...However, it was suggested that next time we skip the melted butter, change the cheese from sliced to shredded and instead of the tomato sauce concoction, we'll use a good jarred spaghetti sauce or make our own...Good news, is that the dish IS freezable...I slightly under boiled the pasta (since I'd heard pasta softens from freezing), I followed the recipe instructions putting it together, but used a disposable 11X9 tin pan since it was being freezed...Then I wrapped the pan in plastic wrap, then in foil and placed it in the freezer...2 days later I removed it from the freezer, thawed it in the fridge...When it was time to bake I removed the plastic wrap, recovered it in the foil and placed it in the oven...I baked it for 20 min, then removed the foil and baked for 15 min more...Thanks for posting this recipe!

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    • on May 14, 2007

      Very good and very easy to make! I chose to use the swiss cheese (I shredded it) and I was very pleased with the results. At first I thought it read "1/4 CUP butter; melted"..... then I realized it was "1/4 LB butter; melted". I did use the full 1/4 lb, but I think you could get away with half the amount..... especially if your watching fat/calories. Thanx for sharing this. We enjoyed it!

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    • on April 26, 2007

      This went over big with us! A very tasty meatless meal. I stuck to the recipe except for one variation - I used crushed tomatoes instead of tomato sauce. I'll definitely be making this again. Thanks!

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    • on February 22, 2007

      We enjoyed this casserole and it was easy to make. The only change I made was to use 1 teaspoon of garlic powder instead of fresh. Good meatless meal! Thanks.

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    • on January 23, 2007

      I made this last night for a quick dinner and the only thing different was that I used a jar of spaghetti sauce. I didn't have that much tomato sauce on hand. This turned out great everyone loved it. Paired it with a salad and italian dinner rolls, great meal thanks!

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    Nutritional Facts for Italian Casserole (Rigatoni and Cheese With Tomato Sauce)

    Serving Size: 1 (157 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 458.3
     
    Calories from Fat 216
    47%
    Total Fat 24.0 g
    37%
    Saturated Fat 14.4 g
    72%
    Cholesterol 104.4 mg
    34%
    Sodium 727.6 mg
    30%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.1 g
    20%
    Protein 19.9 g
    39%

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