Layered Rigatoni W/ Italian Sausage - Cass's
By
Cassie *
@1lovetocook1x
1
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
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:
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
FILLING
How to Make Layered Rigatoni W/ Italian Sausage - Cass's
- 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).
- 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. - 12Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown.
I served with garlic toast and tossed salad. - 13Enjoy!
