Layered Rigatoni W/ Italian Sausage - Cass's

Name: Layered Rigatoni W/ Italian Sausage - Cass's
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 - 10 depending on serving size
Cuisine: Italian
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 ); 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

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 votes5

Comments:

26 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 )
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
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How to Make Layered Rigatoni W/ Italian Sausage - Cass's

Step-by-Step

Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside.
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.
Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.
Return meat and vegetables to the pot.
Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.
Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.
Pour the cooked and drained rigatoni into the cheese mixture, toss well.

Preheat oven to 375 degree F.
Add about a 1 1/2 cups of sauce and toss.
Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.
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).
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.
Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown.

I served with garlic toast and tossed salad.
Enjoy!