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layered rigatoni w/ italian sausage - cass's

(6 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

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

►
(6 ratings)
yield 8 - 10 depending on serving size
prep time 30 Min
cook time 45 Min

Ingredients For layered rigatoni w/ italian sausage - cass's

  • 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 sm
    green or red bell pepper, diced
  • 2
    24 oz favorite spaghetti sauce, i used ragu old world style
  • 1 can
    (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

How To Make layered rigatoni w/ italian sausage - cass's

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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