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Servings Per Recipe 12, Calories 378, Protein (gm) 19, Carbohydrate (gm) 25, Fat, total (gm) 22, Cholesterol (mg) 61, Saturated fat (gm) 11, Monosaturated fat (gm) 8, Polyunsaturated fat (gm) 2, Dietary Fiber, total (gm) 1, Sugar, total (gm) 4, Vitamin A (IU) 389, Vitamin C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 73, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 474, Potassium (mg) 168, Calcium (DV %) 303, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet
Makes: 12 servings
Prep: 20 mins
Bake: 350°F 35 mins
Stand: 10 mins
12 ounces dried mostaccioli or rigatoni pasta (3 cups)
1 pound bulk pork sausage
1 cup chopped onion
1 - 16 ounce jar green medium-hot salsa
2 8 ounce package shredded Monterey Jack cheese (4 cups)
Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
Salsa (optional)
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