Rating: 4 stars 3.7
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. A simple salad is all you need to make a complete meal.

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Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook rigatoni in boiling water until al dente. Drain, and set aside.

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  • Drain and rinse cannellini beans; set aside.

  • In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.

  • Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.

Nutrition Facts

527 calories; protein 27g; carbohydrates 94.9g; fat 6.5g; cholesterol 2.2mg; sodium 184.6mg. Full Nutrition
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