Ingredients
3-3/4 cups uncooked rigatoni5 Italian sausage links (4 ounces each), sliced1 jar (24 ounces) spaghetti sauce1/4 cup dry red wine2 cups shredded Italian cheese blend
Preparation
Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine.
Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
