Rigatoni Pasta Bake
This a an easy and relatively quick recipe to make. My husband, who doesn't care for pasta or leftovers ate this 3 days in a row. I added crushed red pepper flakes to taste even though its not called for in the ingredients. I found it on About a Mom.
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READY IN: 1hr
SERVES: 8-10
YIELD: 1 9x13 pan
UNITS: US
INGREDIENTS
Nutrition- 12ounces rigatoni pasta
- 1lb ground beef
- 1
- 2(15 ounce) cans tomato sauce
- 28ounces crushed tomatoes
- 1 1⁄2tablespoons tomato paste
- 2cups mozzarella cheese
- 1⁄2cup finely shredded parmesan cheese
- 1tablespoon garlic powder
- 2tablespoons italian seasoning
- salt and pepper
- 1teaspoon sugar
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DIRECTIONS
- In a large pot of boiling water, cook pasta according to package directions, until al dente.
- In a large saucepan, brown ground beef and sausage until crumbly and cooked through. Stir in crushed tomatoes, tomato sauce, and tomato paste. Stir in garlic powder, Italian seasoning, sugar, salt and pepper. Allow to simmer 3 – 5 minutes, allowing the flavors to combine. Gently stir pasta into sauce.
- Grease a 9 x 13 inch baking dish with cooking spray. Add half the pasta and sauce mixture to the baking dish. Sprinkle half the Mozzarella and Parmesan over the pasta. Repeat with a second layer.
- Bake in preheated 325 oven, covered with foil, for 20-25 minutes. Uncover and bake an additional 15 – 20 minutes, until hot and bubbly.
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