Baked Rigatoni Pasta (Print Version)
# Ingredients:
01 -
1 pound mild Italian sausage, casing removed.
02 -
2 teaspoons garlic, finely minced.
03 -
2 teaspoons olive oil.
04 -
2 tablespoons parsley, chopped.
05 -
Salt and pepper as needed.
06 -
8-ounce can of tomato sauce.
07 -
16 ounces rigatoni pasta, boiled following the package.
08 -
24-ounce jar of marinara sauce.
09 -
Cooking spray.
10 -
1/2 cup onion, minced.
11 -
1 pound ground beef (90% lean).
12 -
2 cups mozzarella cheese, shredded (self-shredded is best).
# Instructions:
01 -
Drizzle 2 teaspoons of olive oil into a big skillet over medium-high heat and let it warm up.
02 -
Put the Italian sausage and ground beef in the skillet, breaking them into chunks as they brown.
03 -
Once the meat is fully browned, toss in the minced onion and cook it till soft. Afterward, quickly sauté the garlic.
04 -
Pour in both the marinara and tomato sauce, stirring them well with the meat mixture.
05 -
Simmer the mixture for a few minutes until it thickens slightly. Add salt and pepper to your liking.
06 -
Prepare the rigatoni pasta by cooking it as directed on its packaging. Drain it and set it aside.
07 -
Stir the cooked pasta together with the meat sauce, ensuring it's well mixed.
08 -
Spray your baking dish with cooking spray to prevent sticking.
09 -
Pour the rigatoni and sauce mixture into your greased baking dish.
10 -
Sprinkle 2 cups of shredded mozzarella cheese over the pasta evenly.
11 -
Cover the dish with aluminum foil and bake it in a preheated 350°F (175°C) oven for 20 minutes.
12 -
Remove the foil and bake further for 15-20 minutes, or until the cheese achieves a bubbly, golden look.
13 -
Take the dish out and scatter the chopped parsley on top for a fresh touch.
14 -
Allow the casserole to rest for around 5 minutes before you dish it out.
# Notes:
01 -
Pick a good-quality jarred marinara sauce for the best results.
02 -
Grate your own mozzarella to make sure it melts nicely.
03 -
Use penne if you don't have rigatoni on hand.