Rigatoni recipe

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Ingredients

1 (8 ounce) package rigatoni pasta
2 (15 ounce) cans cannellini beans
4 tomatoes, chopped
8 ounces fresh mushrooms, sliced
1 clove garlic, minced
2 green onions, chopped
½ teaspoon dried basil
1 tablespoon olive oil
¾ cup tomato juice
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Nutrition Info

526.8 calories
carbohydrate: 94.9 g
cholesterol: 2.2 mg
fat: 6.5 g
fiber: 14.5 g
protein: 27 g
saturatedFat: 1.4 g
servingSize: -
sodium: 184.6 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook rigatoni in boiling water until al dente. Drain, and set aside.

  2. Drain and rinse cannellini beans, set aside.

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

  4. 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.

Recipe Yield

4 servings

Recipe Note

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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