Ronzoni Baked Rigati

Ronzoni Baked Rigati

One of the winners of the Ronzoni Pasta Firehouse Cook-off

Gary R. Canoni
Wellesley Fire Department


3 cups (8 oz.) RONZONI Ziti or Ziti Rigati, uncooked
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
1/2 lb. Italian chicken or turkey sausage, casing removed
3 oz. Portabella mushrooms, diced into 1/4-inch pieces (about 1 cup)
1-3/4 cups (14-1/2 oz. can) diced tomatoes in juice, undrained
1-1/2 cups (14-oz. jar) spaghetti sauce
1/2 cup sliced ripe olives
2 cups tiny fresh broccoli florets
1 cup (4 oz.) shredded Italian blend cheese

Heat oven to 350øF. Cook pasta according to package directions; drain. Meanwhile, in large skillet over medium heat, heat oil; add garlic. Cook 1 minute; do not brown. Add chicken and sausage; cook 5 minutes, stirring occasionally to break up sausage, or until chicken turns white. Add mushrooms; cook 5 minutes. Stir in tomatoes with juice, spaghetti sauce and olives; layer broccoli on top. Cover; simmer until broccoli is crisp tender. In 13 x 9-inch baking dish, toss hot pasta with tomato mixture; sprinkle with cheese. Bake 5 minutes or until cheese melts. 10 servings (1 cup each).

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)