Ingredients
The following ingredients have 4 Servings
- 1 pound sweet Italian sausage (chopped)
- 1 large zucchini (chopped)
- 1 carton (14.5 ounces) canned mushroom soup
- 8 ounces (1/2 of a 1-pound package) rigatoni pasta (cooked and drained)
- 1 cup shredded Italian cheese
- 2 tablespoons chopped parsley
Instruction
- Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Reduce the heat to medium. Add the zucchini to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the rigatoni and cook for 2 minutes or until the mixture is hot, stirring occasionally. Top with parsley and cheese.
