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.
Original recipe makes 4 servings
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
1/2 teaspoon dried basil
1 tablespoon olive oil
3/4 cup tomato juice
ground black pepper to taste
2 tablespoons grated Parmesan cheese
Directions
- Cook rigatoni in boiling water until al dente. Drain, and set aside.
- 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
Calories: 527 kcal
Carbohydrates: 94.9 g
Cholesterol: 2 mg
Fat: 6.5 g
Fiber: 14.5 g
Protein: 27 g
Sodium: 185 mg
