Italian Casserole16 oz rigatoni pasta1 lb mild sweet Jimmy Dean 50% less fat or chicken italian sausage 4 slices of crisp Fletcher's bacon, finely chopped (or turkey bacon) 1 6oz can tomato paste 2 8oz cans tomato sauce 1 28oz can diced tomatoes 1 14.5oz can diced tomatoes 3 cloves garlic 2 large onions 4 stalks celery 2 bell peppers 4 Tbsp dried parsley 2 Tbsp dried sweet basil leaves 1 Tbsp crushed fennel seeds 1/2 tsp thyme 1/2 tsp allspice pepper 1/4 cup chicken or beef broth, low fat water Chop vegetables fine and saute in 1/4 cup broth until soft and set aside. In a large skillet breaise and break sausage into small pieces. Add olive oil if needed, to prevent sticking. When thouroughly browned, add tomatoes, tomatoe sauce, tomato paste, vegetables, spices, bacon and once cup of water. Simmer for one hour, stirring occasionally. Add water as needed to maintain sauce consistency. To cook rigatoni, add a smidge of olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni. Cook rigatoni al dente according to package directions. When rigatoni is cooked, drain, and add to sauce. To Freeze: Freeze in freezer safe container. To Reheat: Reheat in microwave or from frozen in covered pot. |