Standby Rigatoni With Extra Zaps

I have been making this for years as a standby meal. (hence the name) When DH and I started out with college loans and new house bills we were tight on budget so I had to come up with nourishing and tasty meals. The extra zaps are what you add to it. I make it different almost everytime. The basic recipe is inexpensive, goes a long way and freezes great. This is an extremely versatile recipe and can be made to your taste. I do use garlic and herbs in my sauce so I do not need to add more in. You may if store bought sauce. Feel free to have some fun.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 16  ounces rigatoni pasta or 16  ounces  any ribbed pasta
• 16  ounces  spaghetti sauce (I use homemade garden tomato sauce, chunky sauces work great)
• 16  ounces mozzarella cheese, shredded
• 1  onion, diced
• 1  green pepper, diced (optional)
• 1  lb ground beef, cooked (optional)
• 8  ounces carrots, shredded (optional)
• 4  ounces  pepperoni, sliced (optional)

Directions

1. cook pasta til al dente.
2. put into 9x13 casserole dish.
3. pour sauce over top, add diced onions and blend.
4. ****at this point you can add in any of the above or what ever you choose.
5. I have used chopped cooked chicken, sausage, broccoli, peas, green beans, spinach,etc. the list goes on.
6. This adds filler and gets those veggies in or leftover meat in that you can use up.
7. Alone it is very good as well.
8. Bake at 350 for 20-30 minutes, put shredded mozzarella) (or cheese of choice) return to oven for 5 minutes or until cheese melts.
9. Serve.
10. Cooking time includes boiling pasta.