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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Coat a 10-cup baking dish with nonstick cooking spray.

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  • In large deep pot of lightly salted boiling water, cook rigatoni until al dente, firm but tender, following package directions. Drain.

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  • Meanwhile, in large, heavy-bottomed saucepan, heat oil over medium-high heat. Add onion; cook until softened, 5 to 7 minutes. Stir in flour; cook 1 minute. Gradually whisk in milk. Bring to boiling, stirring continuously; boil until thickened, about 1 minute. Remove from heat.

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  • Set aside 1 cup cheese for topping the casserole. Whisk remaining 2 cups cheese, hot-pepper sauce and salt into milk mixture.

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  • In pasta pot, combine rigatoni, cheese sauce, kielbasa and apples. Spoon into prepared baking dish, mounding slightly. Cover.

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  • Bake in 350 degree oven, covered, for 30 minutes. Uncover and stir. Sprinkle with remaining 1 cup cheese and the scallions. Bake until cheese is melted, about 10 minutes. Let stand 10 minutes before serving. Makes 8 servings.

Nutrition Facts

485 calories; 20 g total fat; 11 g saturated fat; 54 mg cholesterol; 577 mg sodium. 56 g carbohydrates; 4 g fiber; 20 g protein;

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