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Rigatoni Casserole
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- #18802
A layered casserole similar to lasagna but made with rigatoni pasta instead.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
7 reviews
1 comment
ingredients
1 pound lean ground beef
2 jars (26 ounce size) pasta sauce
1 1/2 teaspoon dried Italian seasoning
1 pound rigatoni pasta
1 carton (15 ounce size) ricotta cheese
4 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 eggs, beaten
directions
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
In a large saucepan, brown the ground beef over medium-high heat. Drain off any excess grease.
Add the pasta sauce and Italian seasoning to the beef. Mix well and bring to a simmer. Cover the pan, reduce the heat to a low simmer and let cook, stirring occasionally, for 20 minutes.
While the sauce is simmering, cook the rigatoni as directed on the package. Drain well.
Combine the ricotta cheese, 1 cup of the mozzarella, the parmesan, and eggs in a bowl. Mix well.
Spread about 1 cup of the pasta sauce in the bottom of the prepared baking dish. Top with half of the rigatoni. Spread half of the ricotta mixture over the pasta. Top with half of the remaining pasta sauce. Sprinkle the remaining mozzarella cheese over the sauce.
Repeat the layers of the pasta, ricotta, and sauce.
Place the baking pan in the oven and bake for 45 minutes or until bubbly in the center.
Remove from the oven and let stand for 10 minutes before serving. Top with additional grated parmesan cheese, if desired.
nutrition data
531 calories, 28 grams fat, 37 grams carbohydrates, 31 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more rigatoni pasta recipes
reviews & comments
I would love to make this recipe except for the ricotta cheese. Do not like ricotta or cottage cheese. What can I use as a substitute and still make it come out tasty?
You could omit it - or maybe substitute tofu if you wanted something with a similar texture.
January 29, 2014
I love this recipe it's my all time favorite. I've cooked it many times and it only gets better. Leftovers taste even better than the first day (if their are any leftovers). It comes out so good and it's easy to make. Everyone will love it whether they are a fan of Italian or not. Really great!
January 29, 2014
Awesome dish. Tastes better the next day!
July 22, 2013
Very easy and never any leftovers. People ask me for this recipe all the time they think I have an Italian grandmother or something!
July 16, 2013
I've made this with and without the beef. I just adjust the amount of tomato sauce if I'm omitting the beef. The rigatoni is always nicely done. It's a very good recipe and pretty much foolproof.
May 9, 2011
Loved it! Made it twice in the last 3 weeks and have had RAVE reviews from those who've tasted it! Great easy recipe - THANKS!
November 21, 2009
This is an awesome fake-out recipe. It's cheap, fast and relatively idiot-proof, yet tastes so good it will have all your friends and family thinking you actually know what you're doing in the kitchen. And it feeds a crapload of people.
December 29, 2005
This is a great party recipe. I had a large amount of people to cook for, and this recipe was so easy, inexpensive and still delicious. I got so many compliments and friends and family are still asking me for the recipe. I will absolutely serve this again!