Baked Rigatoni Pasta (Print Version)
# Ingredients:
01 -
2 tablespoons chopped parsley.
02 -
Cooking spray.
03 -
Salt and pepper as you like.
04 -
16 ounces of rigatoni, cooked the way the box says.
05 -
1 pound mild Italian sausage, take off the casings.
06 -
8-ounce can of tomato sauce.
07 -
2 teaspoons garlic, minced.
08 -
1/2 cup onion, finely diced.
09 -
1 pound ground beef (90% lean).
10 -
24-ounce jar of marinara sauce.
11 -
2 teaspoons olive oil.
12 -
2 cups shredded mozzarella cheese (shred it yourself if you can).
# Instructions:
01 -
Take out the dish and toss on the chopped parsley.
02 -
Before cutting into it, let it cool for about 5 minutes.
03 -
Take the foil off and bake for another 15 to 20 minutes until the cheese is bubbling and golden-colored.
04 -
Spray a big casserole or baking pan with cooking spray to keep the food from sticking.
05 -
Stir the pasta into your meat and tomato sauce mixture so everything gets coated evenly.
06 -
Pour the marinara and tomato sauces into your skillet. Stir until it's all mixed together.
07 -
Let everything simmer for a while to thicken. Toss in salt and pepper to your liking.
08 -
Drop the sausage and beef into the skillet. Break it into smaller bits as it cooks.
09 -
Heat 2 teaspoons of olive oil in a large pan over medium-high heat.
10 -
Once the meat changes color, throw in the diced onions and cook till soft. After, sauté the garlic for around 60 seconds.
11 -
Scatter 2 cups of mozzarella evenly across the pasta mixture.
12 -
Put foil over your dish. Place it in the oven at 350°F (175°C) for 20 minutes.
13 -
Boil the rigatoni according to instructions, just until it's slightly firm. Drain it and put it aside.
14 -
Pour the pasta and sauce mix straight into the prepared dish.
# Notes:
01 -
Use quality marinara sauce—it makes all the difference.
02 -
Penne works fine if rigatoni isn't available.
03 -
Shred mozzarella yourself so it melts perfectly during cooking.