Cooking Thursday

I had to come up with something for supper one night last week because of the weather.  We were supposed to go out, but the snow stopped us.  I had some Newmans Own pasta sauce in a flavor I never tried before and I decided to make a pasta dish with it.  This sauce was named Sockarooni Pasta Sauce, and here is the description from the bottle: "Sockarooni/Sock-it-to'em Spaghetti Sauce all alone, by itself, just sitting there naked, will blow your socks off! Take yourself back to 1833 when Neapolitan adventurers in St. Louis concocted this specific sauce, ingesting same, gathering strength, courage, endurance and wit to wrassle 1000 pound bears."  After reading that, I had to try it!  Anyway - here's the pasta dish I came up with.  We really liked it and that sauce was wonderful!

Sockarooni/Sock-it-to'em Spaghetti Sauce all alone, by itself, just sitting there naked, will blow your socks off! Take yourself back to 1833 when Neapolitan adventurers in St. Louis concocted this specific sauce, ingesting same, gathering strength, courage, endurance and wit to wrassle 1000 pound bears.

Sockarooni Rigatoni

16 ounces Rigatoni Pasta, cooked and drained
1/2 pound Italian sausage, browned and drained
1 jar Newmans Own Sockarooni Pasta Sauce (or a flavor of your choice)
8 ounces mozzarella cheese, shredded
Parmesan Cheese to taste

Combine hot pasta with sausage and pasta sauce.  Stir in mozzarella cheese and place in a 2 quart casserole.  Sprinkle Parmesan cheese over top and cover.  Bake for 30-40 minutes at 350 degrees until heated through.