Easy Baked Rigatoni With Ground Beef and Mushrooms
- Reviews 3
Ready In: 55 mins
Serves: 2-3
Ingredients
- 1⁄2 lb small white button mushrooms (or use as much as desired)
- 1 lb lean ground beef
- 1 onion, chopped
- 1 tablespoon fresh minced garlic
- 2 teaspoons dried chili pepper flakes (or to taste)
- 1 small red bell pepper, seeded and chopped
- 2 teaspoons seasoning salt (or use white salt)
- black pepper
- 4 cups cooked rigatoni pasta (do not overcook the pasta as it will cook more in the oven)
- 1 (26 ounce) bottle favorite pasta sauce (or use about 4 cups favorite homemade pasta sauce, can use more)
- 3 cups grated mozzarella cheese (or to taste)
- 1⁄3 cup grated parmesan cheese
Directions
- Set oven to 350 degrees.
- Grease a medium casserole dish (or a dish large enough to hold the mixture).
- In a skillet cook the whole small mushrooms in a little oil or butter until all the moisture has evaporated (about 10 minutes) remove to an extra large bowl.
- To the same skillet add in the ground beef with chili flakes, onions, garlic and red bell pepper; cook until beef is no longer pink and the veggies are tender (about 12-15 minutes).
- Season with salt and pepper; drain any fat, then add to the bowl with the cooked mushrooms.
- To the bowl with the beef and mushrooms, add in all the sauce and 1-1/2 cups grated mozzarella cheese (or to taste) toss well to combine.
- Add in the cooked pasta and toss again.
- Transfer the mixture to a greased casserole dish.
- Sprinkle with grated Parmesan cheese.
- Bake for about 15-20 minutes, or until the casserole is heated through and bubbly.
- Remove from oven and sprinkle about 1-1/2 cups mozzarella cheese on top.
- Return to oven and continue to bake until the cheese has melted (about 5-6 minutes).
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