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Rigatoni

Rigatoni

KRAZYBARB

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 94.9g
  • 31%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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.
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Reviews

laradecarlo
3
1/4/2008

This swas so yummy! I will make this again! I did add red onion.

Kristen O'Brien
3
1/7/2007

This was okay. My step-dad used to make this every Sunday and I was really happy to find a recipe for it, but it just wasn't what I expected. I gave it a four anyways b/c it wasn't bad. It just wasn't what I expected. My step-dads used to have more flavor and spice to it.

adfabus
2
8/12/2008

This was a great dish. The children loved it as well as the hubby!! Thanks!