Recipe: Perfect rigatoni pasta and sauce baked

rigatoni pasta and sauce baked. Make this Baked Rigatoni with Beef the hero of any weeknight. Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds—even the picky eaters. Best Italian Tomato PASTA SAUCE RECIPE.

Cook pasta according to package directions and drain. Over medium heat, cook sausage and onions in a skillet until sausage is cooked through. Stir until rigatoni are evenly coated with sauce. You can cook rigatoni pasta and sauce baked using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of rigatoni pasta and sauce baked

1. Prepare of ground beef if vegan sub eggplant here 2 chopped.
2. Prepare of rigatoni pasta cook as per instuctions.
3. It's of onion chopped.
4. Prepare of minced garlic.
5. You need of sugar.
6. Prepare of Hungarian paprika.
7. It's of salt to taste.
8. You need of whole leaf oregano.
9. You need of dried basil.
10. Prepare of granulated garlic.
11. You need of Worcestershire sauce omit if vegan due to anchovies.
12. It's of cheese on top sharp cheddar omit if vegan.

Serve sprinkled with the remaining basil and a dusting of grated cheese. Any great dish has a very distinctive after taste and this is precisely that. Now officially in my go to meals and sauce recipes. Rigatoni pasta, ground beef and red sauce are the makings of an easy, delicious weeknight dish.

rigatoni pasta and sauce baked instructions

1. preheat oven to 425°F Fahrenheit boil pasta brown meat/stir fry eggplant.
2. add onions cook abit drain meat /remove eggplant when onion Is soft add sauce and spices. let cook a bit.
3. put pasta in a 9x13 baking pan add eggplant to sauce add sauce to pasta.
4. add cheese/omit cheese if vegan can use rice milk thicken like a cheesy sauce or coconut milk if so omit sugar in recipe bake.
5. let sit for 5 minutes minimum.

Eat right on the week night with a Rigatoni Pasta Bake. The good news is that this cozy deep-dish baked rigatoni is less about my distracted cooking abilities and more about the inexplicable goodness of Provolone. Adding hot pasta to the sauce helps the pasta to absorb the flavours of the sauce more easily. It also allows for having the pasta-cooking water handy, in case you need to add some to thin your pasta sauce. You can substitute any pasta with twists or ridges, such as fusilli or farfalle, for the rigatoni called for here.

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