Baked Rigatoni Cassorole Recipe
Rigatoni tossed in meat sauce with melted mozzarella and parmesan cheese.
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Ingredients
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Pasta
Meat Sauce
Cheese Topping
Method
Preparation
- 1
Cook the Rigatoni
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
- 2
Prepare the Meat Sauce
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat.
- 3
Add Vegetables and Sauce
To the skillet with the beef, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
Assembly
- 4
Combine Pasta and Sauce
In a large mixing bowl, combine the cooked rigatoni with the meat sauce. Mix until the pasta is well coated.
- 5
Layering the Casserole
Transfer half of the rigatoni mixture to a greased 9x13-inch baking dish. Sprinkle with half of the mozzarella cheese. Add the remaining rigatoni mixture on top, followed by the rest of the mozzarella cheese and the grated Parmesan cheese.
Baking
- 6
Bake the Casserole
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 7
Cool and Serve
Remove the casserole from the oven and let it cool for about 5 minutes before serving. Cut into squares and enjoy!
