This Italian Rigatoni Bake is Delicious!! Really easy and tasty, and it also freezes very well. I used my regular spaghetti sauce, and 1/2 lb hamburger mixed with 1/2 lb Italian sausage. Definitely a keeper.
This is a very simple dish to make. Fast and easy for the whole family of all ages to help with. I would enjoy it better with an added cherry tomatoes, mushrooms, or olives for added flavor.
Very easy to make and very tasty. I used freshly grated parmesan cheese so it tasted even better than I thought it would!I added garlic salt and racotta cheese, half way through cooking it, it became dry and I had to add more sauce.
Very easy to make. My husband and son LOVED it. They even ate the leftovers. I thought it was pretty good. I think I will add some onion, peppers, and some other seasonings to enhance the flavor. Overall, it is a keeper!
Italian Rigatoni Bake Ingredients:
- 1 28oz. can petite diced tomatoes with juice
- 1 8 oz. can tomato sauce
- 1 T. minced garlic
- 1 16 oz. box rigatoni pasta
- 1 15oz. tub whole mile ricotta cheese…
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Added ground Italian sausage and a chopped onion to the beef while cooking. Added ricotta cheese and used Ragu spaghetti sauce. Had enough to freeze for another meal. This was delicious!
I like this dish because it is easy, healthy and QUICK. I can through it together in no time and put it in the oven to bake for 35 min while I finish up with my project. While this is cooling a bit after baking, I fix a small side salad and then we are ready to eat!
Very good and easy to make! Used rotini noodles instead because that is what I had on hand. Will definitely make again!
I do alot of pasta dishes but prefer to use spaghettti sauces gives more flavor and easy. added some cottage cheese to this like a lasagna dish and was way good.
Ingredients:
- 1 lb. ground beef
- 1 1b. ground Italian “mild” sausage
- 1 large onion, chopped
- 1 28oz. can petite diced tomatoes with juice
- 1 8 oz. can tomato sauce
- 1 T. minced garlic
- 1 16 oz. box rigatoni pasta
- 1 15oz. tub whole mile ricotta cheese
- 1 egg
- 12 oz. shredded mozzarella cheese
- 1/4 C. grated parmesan cheese
- 2 T. olive oil
- 3 tsp. Italian seasoning
- pinch red pepper flakes
- pinch of salt and pepper
- dried basil
Method:
- In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage and cook until browned and cooked through.
- Drain the grease, leaving a little in the pan for moisture. Add in the garlic, canned tomatoes with juice and the tomato sauce.
- Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool.
- Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender. In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. italian seasoning and the parmesan cheese.
- When pasta is done, drain and add to the ricotta mixture stir to combine and then add the cooled sauce to the pasta and combine. In a 10×13 deep sided dish, lightly grease with cooking spray.
- Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese.
- Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.
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