Italian Rigatoni Bake
Sometimes you need a meal that’s simple to put together but tastes like something you put hours into making. Italian Rigatoni Bake is the recipe you’re looking for, with its two types of meat, three types of cheese, and seasonings that make each bite a delight — not to mention that filling rigatoni pasta rounding out the dish. It’s a great choice if you’re preparing freezer meals for the week, too.
INGREDIENTS:
1 lb Ground Beef
1 lb Ground Italian “Mild” Sausage
1 Large Onion, Chopped
1 28 oz Can Petite Tomatoes with Juice
1 8 oz Can Tomato Sauce
1 tbsp Garlic, Minced
1 16 oz Box Rigatoni Pasta
1 15 oz Ricotta Cheese
1 Egg
12 oz Mozzarella Cheese, Shredded
1/4 cup Parmesan Cheese, Grated
2 tbsp Olive Oil
3 tsp Italian Seasoning
Pinch Red Pepper Flakes
Salt and Pepper, To taste
Dried Basil
DIRECTIONS:
Heat a large skillet over medium heat. Add the olive oil, along with the onions. Fry until tender and a little golden.
Add the ground beef along with the sausage, and cook until golden brown.
Remove the meat from the pan and add the garlic, the tomatoes in the juice can, and the tomato sauce to it. Stir very well.
Add 2 teaspoons of Italian seasoning, a pinch of salt and pepper. Once they are properly combined, reserve a cup and let them cool.
For the remaining sauce, cover and simmer for 20 minutes. Cook pasta in a separate pot with boiling water until soft.
In a separate bowl, mix the ricotta cheese with an egg, mozzarella cheese, 1 teaspoon Italian seasoning, and parmesan cheese.
Once the pasta is done, add the cheese mixture and stir. Then pour in the previously reserved sauce and stir until well combined.
Grease a 10×13 dish with cooking spray and pour half of the pasta over it. Cover with the meat mixture and then the cheese. Repeat another layer of pasta and then another of meat and repeat until finished with the ingredients.
Bake at 350°F/175°C for 45 minutes or until cheese is golden brown.
Enjoy!