Layered Rigatoni W/ Italian Sausage - Cass's

By Cassie *
@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

Rating:

★★★★★ 6 votes

Comments:

25 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 )
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

Step-By-Step

1Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside.

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.

3Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.

4Return meat and vegetables to the pot.

5Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.

6Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.

7Pour the cooked and drained rigatoni into the cheese mixture, toss well.

Preheat oven to 375 degree F.

8Add about a 1 1/2 cups of sauce and toss.

9Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.

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).