East Coast Rigatoni Casserole

21st.Century.Chef's picture

Mar. 07, 2011


Rigatoni 8 Ounce , uncooked (4 Cup)
Bulk sausage 1⁄2 Pound
Cold water 1 Tablespoon
Vegetable oil 1⁄4 Cup (4 tbs) (Optional)
Oysters 1 Pint
Mushrooms 1⁄4 Pound , sliced
Sliced onion 1⁄2 Cup (8 tbs)
Flour 3 Tablespoon
Oyster liquid 3⁄4 Cup (12 tbs)
Milk 1 1⁄2 Cup (24 tbs)
Salt 1 Teaspoon
Sage 1⁄2 Teaspoon
Pepper To Taste
Grated cheddar cheese 1⁄2 Cup (8 tbs)
Butter 1 Teaspoon (for greasing the casserole)


Cook rigatoni according to package directions; drain.

Cook sausage meat with water, stirring with a fork to.keep it broken up, until lightly browned.

Leave sausage in pan and drain off all but about 1/4 cup fat.

(Add vegetable oil to equal 1/4 cup, if necessary.) Drain oysters, reserving oyster liquid.

Chop oysters and add to sausage.

Add mushrooms and onion.

Cook over low heat 10 minutes.

Add flour and blend well.

Gradually add oyster liquid mixture.

Cook, stirring constantly, until thickened.

Stir in salt, sage and pepper to taste.

Fold in cooked rigatoni.

Place in buttered 1 1/2-quart casserole.

Sprinkle with grated cheese.

Cover and bake at 350° 30 minutes, or until hot and bubbly.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 714Calories from Fat 278

 % Daily Value*

Total Fat 31 g47.8%

Saturated Fat 9.77 g48.9%

Trans Fat 0 g

Cholesterol 186.1 mg

Sodium 1058.8 mg44.12%

Total Carbohydrates 66 g22.1%

Dietary Fiber 2.81 g11%

Sugars 8.5 g

Protein 40 g79.1%

Vitamin A 15.2% Vitamin C 24.8%

Calcium 21.6% Iron 56.4%

*Based on a 2000 Calorie diet