Prep time: 15 mins | Cook time: 25–30 mins | Servings: 6
Ingredients
- The Pasta: 1 lb rigatoni or similar large tubular pasta.
- The Meat Sauce:
- 1 lb lean ground beef or Italian sausage.
- 1 jar (24 oz) of your favorite marinara or meat sauce.
- 1 small onion, diced.
- 2 cloves garlic, minced.
- The Cheese Layer:
- 2 cups shredded mozzarella cheese.
- 1/2 cup grated Parmesan cheese.
- 1 cup ricotta cheese (optional for extra creaminess).
- The Flavorings: 1 tsp dried Italian seasoning, salt, and black pepper.
- Garnish: Freshly chopped parsley.
Instructions
- Boil: Cook the rigatoni in a large pot of salted water until just slightly firm (al dente). Drain and set aside.
- Sauté: In a large skillet, brown the ground beef or sausage with the onions until fully cooked. Drain the fat, then stir in the garlic, Italian seasoning, and marinara sauce. Simmer for 5–10 minutes.
- Combine: Gently toss the cooked pasta with the meat sauce. If using ricotta, dollop small amounts into the mixture for creamy pockets.
- Layer: Pour the pasta and sauce into a greased 9×13 inch baking dish.
- Top with Cheese: Spread the mozzarella and Parmesan cheeses evenly over the top.
- Bake: Bake at 375°F for 20–25 minutes. The casserole is ready when the cheese is melted, golden-brown, and bubbling around the edges.
- Finish: Garnish with a sprinkle of fresh parsley before serving hot.