Cheesy Rigatoni (Print Version)
# Ingredients:
01 -
16 ounces of rigatoni pasta.
02 -
1 tablespoon of olive oil.
03 -
One cup of diced yellow onions.
04 -
A pound of ground meat (beef or Italian sausage).
05 -
4 minced garlic cloves.
06 -
Three 16-ounce jars of marinara sauce (48 ounces total).
07 -
One teaspoon of Italian herbs.
08 -
A quarter teaspoon of black pepper.
09 -
Half a cup of grated Parmesan.
10 -
Six ounces of shredded mozzarella cheese.
11 -
A sprinkle of dried oregano (1/2 teaspoon).
12 -
Chopped fresh parsley to garnish.
# Instructions:
01 -
Preheat your oven to 375°F. Lightly coat a 9x13-inch pan with grease.
02 -
Boil the rigatoni in salty water until it reaches the shortest cook time on the package. Drain when done.
03 -
Sauté the onions in olive oil, toss in the meat, and cook until browned. Add the garlic, marinara, and seasonings, then simmer for 10 minutes.
04 -
Stir the sauce, pasta, and a little Parmesan cheese together. Spread it all into the prepared baking pan.
05 -
Layer on mozzarella, the rest of the Parmesan, and a sprinkle of oregano. Cover it with greased foil.
06 -
Bake for 25 minutes with the foil on, then uncover it and let it bake for another 5 to 10 minutes until it’s all bubbly.
# Notes:
01 -
You can prepare this ahead and store it in the fridge.
02 -
It stays fresh in the freezer for up to three months.
03 -
Keeps fine in the fridge for around 3-4 days.