Baked Rigatoni With Meat Sauce

"This is a favorite in my kitchen. It's a perfect Sunday meal. This sauce isn't your typical tomato saucy meat rigatoni. Please enjoy,it's special enough for Christmas eve dinner too!"
 
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Ready In:
1hr
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • In large pan heat oil& butter over low heat.
  • Add onion, carrot, celery, garlic, parsley, basil and cook until very soft, about 20 minutes.
  • Raise heat to moderate, add ground beef, fennel seed, salt and black pepper, cook until no longer pink.
  • Add wine and cook until almost evaporated, about 5 minutes.
  • Add tomatoes with juices and simmer covered for 30 minutes.
  • Stir in parmesan and continue to cook.
  • Preheat oven to 350, and lightly grease 3 quart baking dish.
  • In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes.
  • Drain, toss pasta with meat sauce.
  • Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining pasta mixture, and top with remaining cheese.
  • Bake until pasta is hot, about 20 minutes.

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Reviews

  1. I tried this recipe last week because my younger child loves baked rigatoni. <br/>I made some changes to the recipe. I did not use celery. Just with the tomato I found the recipe<br/>not red enough, so today I will be making this recipe again adding some tomato sauce. <br/>This recipe is a keeper and I love wine in my cooking. <br/>I hope this helps
     
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RECIPE SUBMITTED BY

I live in Chandler, Arizona- the desert! We tend to grill everything, even the Thanksgiving turkey. My husband and I enjoy trying new recipes, but they cannot be complicated, we've got two busy boys. My favorite cookbook currently is Taste of Home, Annual winners, 2004. Each year my in-laws get us the subscriptions to the Taste of Home and Quick cooking. I do enjoy all foods, and my all time favorite cookbook is the Junior League Reflections in the Sun, it's several years old.
 
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