biggest loser baby!!! this is also a 1 serving recipe, just adjust for your family!
3 ounces extra lean ground pork
1/2 tsp. fennel seeds
1/2 tsp. dried parsley
1/4 tsp. red pepper flakes
1/4 tsp. italian seasoning
1/8 tsp. garlic powder
pinch of salt
rigatoni and sauce:
3/4 c. whole wheat rigatoni
2/3 c. thin 1 inch long red or yellow bell pepper stips
1 c. canned crushed tomatoes
1 Tb. no salt added tomato paste
1 Tb. water
1 1/2 tsp. dried oregano
1/2 tsp. honey
1/4 tsp. garlic powder
2 tsp. grated reduced fat parmesan cheese
preheat oven to 400 degrees.
to prepare sausage combine the pork, fennel seeds, parsley, pepper flakes, italian seasoning, garlic powder, and salt. with clean hands or a fork mix well.
Place a medium nonstick skillet over medium high heat until it is hot enough for a spritz of water to sizzle on it. with an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray.
Add the sausage to the pan. Cook until no longer pink. remove from the pan and cover to keep warm.
to prepare the rigatoni and sauce: lightly mist a 2 to 3 cup baking dish with olive oil spray. set aside.
cook the pasta according to package directions. drain and set aside. (they may take longer because they are wheat)
meanwhile return the skillet to the heat, add pepper strips, and cook until tender. add the sausage. add tomatoes, tomato paste, water, oregano, honey, and garlic powder. stir to mix well. Add the pasta. Transfer to the prepared baking dish. Sprinkle evenly with the cheese. cover with aluminum foil.
Bake for 10 min. remove the foil. bake for 5 min. or until heated through and the top is starting to brown. Let stand for 5 min. before serving.
*my picky brother loved this dish, and so did my 1 year old!!