My husband can’t get enough of this Italian casserole dish. I must have made it for about six times in one month just because he kept craving for it. He said he loves the meatiness and cheesiness of the dish and it’s his dream dish that he will never get over for a long time.
If you want a copy of this recipe, you can find it below. This came from All Recipes and I am just glad they were able to share this mouthwatering casserole recipe to us.
One of our friends over at All Recipes has this to say about the dish:
“Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it’s super easy! For gatherings I make the whole recipe, for my family I cut it in half.”
I usually make this in half to save ourselves from having leftovers. While it still tastes good if reheated the next day, we prefer if it’s being baked the same day that we will eat it.
Ingredients
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
- Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
- Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Best served with a side dish of salad and crusty bread.
Thanks again to All Recipes for this amazing recipe.
