Baked Rigatoni with Ricotta
Ingredients
The pasta
-
16
ounces
whole-wheat rigatoni
The sauce and meat
-
1
tablespoon
olive oil
-
1
medium
onion (diced)
-
6
cloves
garlic (minced)
-
1
pound
ground beef
-
1
pound
bulk Italian sausage
-
2
24-ounce jars
marinara sauce
The cheeses
-
16
ounces
whole-milk ricotta
-
1
cup
Parmesan cheese (freshly grated, divided)
-
8
ounces
mozzarella (shredded)
The herbs
-
1
cup
fresh basil (chopped)
Instructions
- Preheat the oven to 375°F.
- Cook the rigatoni in boiling water until al dente, then drain.
- Heat olive oil in a skillet and cook the onion until softened.
- Add garlic, ground beef, and sausage, cooking until browned.
- Mix in marinara sauce, ricotta, ½ cup of Parmesan, basil, and the rigatoni until combined.
- Pour the mixture into a baking dish, top with mozzarella and remaining Parmesan.
- Bake uncovered for 45 to 60 minutes until the cheese is melted and browned.
- Serve warm.
Nutrition Facts (estimated)
Servings
10
Calories
335
Total fat
28g
Total carbohydrates
3g
Total protein
18g
Sodium
539mg
Cholesterol
76mg
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