layered rigatoni w/ italian sausage - cass's
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
prep time
30 Min
cook time
45 Min
method
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yield
8 - 10 depending on serving size
Ingredients
- 1 pound ( 16 ounces rigatoni ) half cooked and drained
- 1 pound italian sausage
- 1 pound lean ground beef
- 20 slices pepperoni, cut into quarters
- 3 cloves 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 (14.5 ounce ) fire roasted diced tomatoes and juice
- 2 tablespoons oregano or italian seasoning
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 teaspoons red pepper flakes ( optional )
- 3 cups shredded, mozzarella cheese
- 1 tablespoon fresh or dried parsley ( optional )
- FILLING
- 1/2 cup shredded parmesan cheese
- 1 - (15 ounce ) ricotta cheese
- 1 - egg
- 1/2 cup shredded, mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried parsley
How To Make layered rigatoni w/ italian sausage - cass's
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Step 1Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside. -
Step 2In 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.
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Step 3Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.
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Step 4Return meat and vegetables to the pot.
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Step 5Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.
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Step 6Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.
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Step 7Pour the cooked and drained rigatoni into the cheese mixture, toss well. Preheat oven to 375 degree F.
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Step 8Add about a 1 1/2 cups of sauce and toss.
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Step 9Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.
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Step 10Now, 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).
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Step 11Repeat 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.
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Step 12Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown. I served with garlic toast and tossed salad.
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Step 13Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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