Categorized:
- Main Dish
- Pasta & Italian
Tagged:
- basil
- garlic
- ground beef
- italian seasoning
- marinara sauce
- mozzarella
- olive oil
- parmesan cheese
- pasta
- tomatoes
Baked Rigatoni
Ingredients
- 10 oz. dry rigatoni pasta
- 1 Tbsp olive oil
- 1 lb. lean ground beef
- 2 tsp minced garlic
- 1 (24 oz) jar tomato basil pasta sauce (recommend Rao’s)
- 1 (14.5 oz) can petite diced tomatoes
- 1 1/2 tsp Italian seasoning
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup parmesan cheese, divided
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves or fresh parsley leaves, for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Spray a 12 by 8-inch or 13 by 9-inch baking dish with non-stick cooking spray.
- Cook pasta in lightly salted water about 1 minute shy of al dente according to directions listed on package. Reserve 1/4 cup pasta water, drain pasta.
- Meanwhile heat olive oil in a 12-inch skillet. Add beef and cook and crumble until browned. Drain excess fat, then add garlic and saute 30 seconds longer.
- Stir in 1/4 cup pasta water, tomato basil sauce, diced tomatoes, and Italian seasoning.
- In empty pot, toss together sauce, drained pasta, 3/4 cup mozzarella and 1/4 cup parmesan cheese. Season just lightly with salt as needed and pepper to taste.
- Pour mixture into prepared baking dish. Try to cover all of the pasta with some of the sauce so it doesn’t dry up during baking.
- Sprinkle top with remaining 1 1/4 cups mozzarella and 1/4 cup parmesan cheese. Cover with foil (curve foil over to prevent cheese from sticking to foil).
- Bake in preheated oven 25 - 30 minutes. Serve warm garnished with basil or parsley leaves.
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