Baked Rigatoni Pasta (Print Version)
Ingredients:
01 -
2 teaspoons olive oil.
02 -
1 pound ground beef (90% lean).
03 -
1 pound mild Italian sausage, casings removed.
04 -
1/2 cup onion, finely chopped.
05 -
2 teaspoons garlic, minced.
06 -
24 ounce jar marinara sauce.
07 -
8 ounce can tomato sauce.
08 -
Salt and pepper to taste.
09 -
16 ounces rigatoni pasta, cooked according to package directions.
10 -
2 cups mozzarella cheese, shredded (preferably shred your own to avoid anti-caking agents).
11 -
2 tablespoons chopped parsley.
12 -
Cooking spray.
Instructions:
01 -
In a large skillet, heat 2 teaspoons of olive oil over medium-high heat.
02 -
Add the ground beef and Italian sausage to the skillet. Break up the meat into small crumbles as it cooks.
03 -
Once the meat is browned, add the chopped onion and cook until it is softened. Then, sauté the minced garlic for a minute.
04 -
Add the marinara sauce and tomato sauce to the skillet. Stir well to combine.
05 -
Let the sauce simmer and thicken for a few minutes. Season with salt and pepper to taste.
06 -
Cook the rigatoni pasta according to the package directions until it is al dente. Drain and set aside.
07 -
Toss the cooked rigatoni pasta with the prepared meat sauce until the pasta is well coated.
08 -
Spray a large baking pan or casserole dish with cooking spray.
09 -
Pour the pasta and sauce mixture into the prepared baking pan.
10 -
Top the pasta mixture with 2 cups of shredded mozzarella cheese.
11 -
Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes.
12 -
Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
13 -
Remove the dish from the oven and sprinkle with chopped parsley.
14 -
Let the dish stand for 5 minutes before serving.
Notes:
01 -
Use high-quality marinara sauce for better flavor.
02 -
It's preferable to shred your own mozzarella cheese to ensure it melts properly.
03 -
If rigatoni is not available, penne pasta can be used as a substitute.