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2 lbrigatoni, cooked, cooled, in ziplock with a little oil so it doesn't stick
3-4 jar(s)spaghetti sauce (regular size)
4 cbag mozzarella cheese
1 largecontainer small curd cottage cheese, or 2-3 small
How to Make Rigatoni, Camping
- Put a little of the sauce in the bottom a 12” Dutch Oven. Top with ½ the cooked rigatoni, then spread with the cottage cheese. Add remaining rigatoni, leaving a little space at the edges of the Dutch oven. Sprinkle with the shredded mozzarella. Then start at the edges and pour the spaghetti sauce to cover the exposed noodles. Cover the entire top. If it is close, don’t open another jar, just use a spatula and spread it out. Put foil over the top so it doesn’t stick to the lid. Cook until the sauce is bubbly and noodles are warm. 30-40 minutes depending on the size of the fire, or if you use charcoal, 350 degrees about 30 minutes but check after 20.
Tortoise’s Note: 2 lbs rigatoni is plenty. For juniors do 3 lbs. Don’t use oven liners for Dutch Oven.
foil it well rather than the paper liners, as they tear when you stir this mixture.