Cooking Instructions
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Step 1
Remove the
Sweet Italian Sausages (1 lb)
from the casing. Heat a 12-inch skillet over medium-high heat and add the sausage. Cook until well browned, stirring often to separate meat. Pour off any fat.
Step 2
Reduce the heat to medium.
Step 3
Cut the
Zucchini (1)
lengthwise in quarters, then sliced crosswise. Add the zucchini to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
Step 4
Stir in the
Portobello Mushroom Soup (1 pckg)
and heat to a boil. Reduce the heat to low.
Step 5
Cook the
Rigatoni (1/2 pckg)
according to package instructions. Drain and Stir in the rigatoni and cook for 2 minutes or until the mixture is hot, stirring occasionally.
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