Cheesy Beef Rigatoni (Print Version)
# Ingredients:
01 -
1 pound rigatoni tubes.
02 -
1 tablespoon good olive oil.
03 -
1 cup diced yellow onion.
04 -
1 pound ground beef or bulk Italian sausage.
05 -
4 cloves garlic, finely chopped.
06 -
48 ounces tomato marinara.
07 -
1 teaspoon mixed Italian herbs.
08 -
1/4 teaspoon cracked black pepper.
09 -
1/2 cup freshly grated Parmesan.
10 -
6 ounces melting mozzarella, shredded.
11 -
1/2 teaspoon dried oregano leaves.
12 -
Chopped fresh parsley to finish.
# Instructions:
01 -
Warm your oven to 375°F. Lightly coat a 9x13 baking dish with nonstick spray.
02 -
Cook the rigatoni in well-salted water until barely tender. Don't overcook - drain immediately.
03 -
Sauté onion in the oil until soft, then throw in beef and cook until no pink remains. Stir in garlic, pour in marinara and sprinkle seasonings. Let bubble gently for 10 minutes.
04 -
Toss pasta with your meat sauce and a handful of parmesan. Transfer everything to your waiting baking dish.
05 -
Scatter mozzarella all over, sprinkle with leftover parmesan and oregano. Cover with foil that's been sprayed with cooking oil.
06 -
Pop in oven for 25 minutes covered, then pull off foil and continue baking 5-10 minutes until edges get bubbly and cheese browns.
# Notes:
01 -
You can put it together early and stick it in the fridge.
02 -
Wraps up well for freezing up to 3 months.
03 -
Stays good in your fridge for 3-4 days.