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  Pasta Party recipe: Baked Rigati

Gary R. Canoni
Wellesley Fire Department

  • 3 cups (8 oz.) RONZONIÒ 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 350°F. 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).

    Each serving provides: 230 Calories, 15 g Protein, 27 g Carbohydrates, 7 g Total Fat (1.5 g Saturated Fat), 30 mg Cholesterol, 540 mg Sodium.

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