Real Recipes From Real Home Cooks ®

rigatoni, camping

a recipe by
Megan Stewart
Middletown, OH

My mother in law makes Rigatoni (although has to ask me for the recipe all the time, lol) and my daughter loves it. This was something she asked me to make when she was a very young Girl Scout, and now the girls in camp ask for it often as well. It is merely heating everything together, and if you want to make garlic bread or a salad to go with it, good. At home it is 1 lb pasta, a small container of the cottage cheese, and about 2 jars of sauce. Adjust as you see fit to feed as many as you desire.

serves about 25 is a camp unit
method Barbecue

Ingredients For rigatoni, camping

  • 2 lb
    rigatoni, cooked, cooled, in ziplock with a little oil so it doesn't stick
  • 3-4 jar
    spaghetti sauce (regular size)
  • 4 c
    bag mozzarella cheese
  • italian seasoning
  • 1 lg
    container small curd cottage cheese, or 2-3 small

How To Make rigatoni, camping

  • 1
    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.
  • 2
    Sandy made it for 4th of July 2020. And put cheddar cheese on top.
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