Baked Rigatoni
Ingredients
The pasta
The sauce
-
1
lb
lean ground beef
-
1
Tbsp
olive oil
-
2
tsp
minced garlic
-
1
24 oz
jar tomato basil pasta sauce
-
1
14.5 oz
can petite diced tomatoes
-
1 ½
tsp
Italian seasoning
The cheese
-
2
cups
shredded mozzarella cheese
-
½
cup
parmesan cheese
Seasoning and garnish
-
to taste
salt
-
to taste
freshly ground black pepper
-
for garnish
fresh basil leaves or fresh parsley leaves
Instructions
- Preheat the oven to 350°F and prepare a baking dish with non-stick spray.
- Cook the rigatoni pasta in salted water until 1 minute shy of al dente, reserve ¼ cup of pasta water, then drain.
- In a skillet, heat olive oil, add the ground beef, and cook until browned. Drain excess fat, then add minced garlic and sauté for 30 seconds.
- Stir in the reserved pasta water, tomato basil sauce, diced tomatoes, and Italian seasoning.
- In a pot, combine the sauce, drained pasta, ¾ cup mozzarella, and ¼ cup parmesan. Season with salt and pepper.
- Pour the mixture into the prepared baking dish, ensuring the pasta is covered with sauce.
- Top with the remaining mozzarella and parmesan, cover with foil, and bake for 25-30 minutes.
- Serve warm, garnished with basil or parsley.
Nutrition Facts (estimated)
Servings
6
Calories
624
Total fat
28g
Total carbohydrates
49g
Total protein
44g
Sodium
1338mg
Cholesterol
116mg
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