“This is a delicious pasta dish that I have make quite often, this will also work well using penne --- cooking time does not include cooking the pasta.”
READY IN:
50mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350°F.
  2. Grease a 13 x9-inch casserole dish.
  3. Cook the rigatoni until firm-tender (do not overcook as it will cook more when baked) toss with 2 tbsp oil to prevent drying out; set aside.
  4. Cook beef with onions, garlic, seasoned salt and pepper until beef is done and no longer pink; drain off fat.
  5. Stir in pasta sauce; simmer 20 minutes.
  6. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs.
  7. On the bottom of the casserole dish spread 1-1/2 cups meat sauce.
  8. Top with half each, the cooked rigatoni, ricotta cheese mixture and meat sauce.
  9. Repeat layer ending with meat sauce.
  10. Top with remaining cheese.
  11. Bake uncovered until hot and bubbly, about 30-35 minutes.
  12. Let stand for 15 minutes before serving.
  13. Note: canned sliced mushrooms may be added to meat sauce if desired.

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