Baked Rigatoni Pasta (Print Version)
# Ingredients:
01 -
Cooking spray.
02 -
1/2 cup onion, diced finely.
03 -
16 ounces rigatoni pasta, prepare following the instructions on the package.
04 -
8 ounce can of tomato sauce.
05 -
Salt and black pepper to season.
06 -
2 tablespoons fresh parsley, chopped.
07 -
2 teaspoons garlic, minced.
08 -
1 pound mild Italian sausage, without casings.
09 -
2 teaspoons olive oil.
10 -
1 pound ground beef, 90% lean preferred.
11 -
24 ounces jarred marinara sauce.
12 -
2 cups shredded mozzarella cheese (grate your own for better melting).
# Instructions:
01 -
Use a large skillet and heat 2 teaspoons of olive oil over medium heat.
02 -
Crumbled ground beef and Italian sausage go in the skillet. Make sure to break it apart while it cooks.
03 -
Once the meat is browned, toss in the diced onion and cook until tender. Stir in the garlic, cook for another minute.
04 -
Pour the marinara and tomato sauce into the skillet, mixing until blended well.
05 -
Simmer the sauce mixture until it gets thicker. Season it with some salt and pepper.
06 -
Cook the rigatoni as the package guides; drain and put aside when done.
07 -
Take the cooked pasta and stir it into the sauce until coated evenly.
08 -
Lightly coat a large casserole dish with cooking spray to prevent sticking.
09 -
Spread the pasta and sauce mix out evenly in the greased dish.
10 -
Evenly scatter 2 cups of mozzarella cheese over the pasta mixture.
11 -
Loosely cover the casserole dish with foil and bake at 350°F (175°C) for 20 minutes.
12 -
Take off the foil and let it bake for another 15-20 minutes until the cheese is bubbly and golden.
13 -
Pull the dish out of the oven and sprinkle the chopped parsley on top.
14 -
Wait about 5 minutes to cool before digging in.
# Notes:
01 -
Pick a good-quality marinara sauce to boost the flavor.
02 -
Shred mozzarella cheese yourself for smoother melting.
03 -
If you can't find rigatoni, penne works just as well.