Chatbug Karen

Since my husband’s bout with tendonitis, I have been back in the kitchen. I had been really spoiled with him wanting to cook all the time. Nonetheless, he had been unable to stand for the past few days and I have been buying groceries and cooking the way I used to do! Sunday night, I made my version of Rigotini.

I brown lean ground beef and hot sausage with spices. I add half an onion and cook until it is clear. Then I add mushrooms, green pepper, one can of corn and a jar of spaghetti sauce. While these have been cooking, I boiled 3 cups of rigotini noodles until al dente.

In a large baking dish I layer the noodles and sauce with shredded cheese. I usually use mozzarella cheese but I didn’t have any so I used a different ricotta cheese. I baked the casserole with a lid for about 30 minutes. I then layered cheddar cheese slices over the top and let them melt. Again, mozzarella would have been my choice but since I didn’t have any, I improvised.

This is good served with garlic bread.

Tags: rigotini, tendonitis