Layered Rigatoni W/ Italian Sausage - Cass's

Cassie *

By
@1lovetocook1x

I make this delicious Rigatoni in my Lasagna pan, leaves plenty of room for the layers of cheese and meat sauce..Yum - O is what my kids say when they know I'm making this.

So flavorful, I like it better than lasagna. The ricotta cheese mix makes it. Delicious meaty sauce too!


This also freezes well, and this is wonderful to take to a potluck....there won't be any left..guaranteed!

Don't let the long list of instructions intimidate you from making, it's very easy, just looks like a lot..I just like to do step by steps.

My photo's


Featured Pinch Tips Video

Comments:

Serves:

8 - 10 depending on serving size

Prep:

30 Min

Cook:

45 Min

Ingredients

1 lb
( 16 ounces rigatoni ) half cooked and drained
1 lb
italian sausage
1 lb
lean ground beef
20 slice
pepperoni, cut into quarters
3 clove
garlic, minced
1
onion, chopped
1 small
green or red bell pepper, diced
2
24 oz favorite spaghetti sauce, i used ragu old world style
1 can(s)
(14.5 ounce ) fire roasted diced tomatoes and juice
2 Tbsp
oregano or italian seasoning
1 Tbsp
garlic powder
1 1/2 tsp
salt
1 tsp
pepper
1 1/2 tsp
red pepper flakes ( optional )
3 c
shredded, mozzarella cheese
1 Tbsp
fresh or dried parsley ( optional )

FILLING

1/2 c
shredded parmesan cheese
1
(15 ounce ) ricotta cheese
1
egg
1/2 c
shredded, mozzarella cheese
1/2 tsp
salt
1/4 tsp
pepper
1/2 tsp
dried parsley

Directions Step-By-Step

1
Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside.
2
In a dutch oven or large skillet, saute peppers and onions until tender in a few tablespoons of oil. About a minute before they are done, add the minced garlic; cook another minute or so.
3
Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.
4
Return meat and vegetables to the pot.
5
Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.
6
Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.
7
Pour the cooked and drained rigatoni into the cheese mixture, toss well.


Preheat oven to 375 degree F.
8
Add about a 1 1/2 cups of sauce and toss.
9
Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.
10
Now, spread about 2 cups of sauce over the cheese. Spreading evenly. ( This may seem like a lot of sauce, but the half cooked pasta will use up the sauce when baking).
11
Repeat one more time, rigatoni, 1 - 1/2 cup of cheese, sauce.


Top with remaining 1/2 cup of cheese. Sprinkle with dried or fresh parsley.
12
Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown.


I served with garlic toast and tossed salad.
13
Enjoy!

About this Recipe

Course/Dish: Pasta
Regional Style: Italian