IRRESISTIBLE ITALIAN RIGATONI BAKE

I make this dish with penne pasta & a large jar of Ragu. After browning the ground beef with some chopped onions, I add the spaghetti sauce & simmer for about 15 minutes for the flavors to “marry.” Then I pour the meat & sauce mixture over the pasta in the casserole dish & mix it. Then I add the cheese & mix again. The ingredients are more evenly mixed this way. Then I top it with the mozzarella & Parmesan cheeses & bake as directed. This is a very tasty dish! Tried it on my husband & grandson. They loved it! I’m asked to make it on a regular basis. It’s also very easy & quick to make.

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.

source :cokinghappy.com