Recipe: Classic Rigatoni

Recipes using Tones Garlic Romano Sprinkle

• 8 ozs dry rigatoni pasta
• 1 lb Italian sausage
• 1 15 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 1/3 cup dry red wine
• 2 pkgs (1.25 ozs each) Italian spaghetti sauce mix
• 1 cup half and half
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 tsp garlic romano sprinkles

1. Preheat broiler
2. Cook and drain pasta according to package directions.
3. Brown and crumble sausage; drain fat.
4. Combine diced tomatoes, tomato sauce, wine and spaghetti seasoning mix in a large saucepan or Dutch oven.
5. Gradually stir in half and half; add sausage.
6. Bring to a boil over medium high heat, stirring occasionally.
7. Add ricotta cheese, reduce heat and simmer 5 minutes.
8. Place pasta in a greased 9x13-inch baking pan. Pour tomato mixture over pasta and top with mozzarella cheese and garlic romano sprinkles.
9. Broil 8 inches from heat for 2 to 3 minutes or until cheese is melted.