You guys, I absolutely LOVE this baked rigatoni! It is so cheesy and yummy! You might think that the pasta would get mushy from being baked right into the ingredients but it doesn’t and stays surprisingly al dente! I was amazed! I love the meat and cheese in this dish and the sauce…heavenly! Seriously, this recipe is a definite keeper and it is going straight into my special recipe box that my grandma gave me. Only the best of the best make their way into there 🙂
Yum yum, she’s absolutely right about the way this turns one plain meal into something extraordinary.
1/4 c Bertolli olive oil or salad oil
1 lb Jimmy Dean Italian sausage (sliced)
1 large onion
1 clove garlic
1 large green pepper, yellow or orange chopped and cooked with onion and sausage
1 lb mushrooms (sliced)
1 lb Barilla rigatoni pasta
1/2 c grated parmesan cheese
1/4 lb Kraft mozzarella cheese (cubed or sliced)
11/2 tsp Morton salt
1/4 tsp McCormick pepper
1-6oz can(s) Hunt’s tomato paste
3 c water
1 tsp McCormick oregano
1 tsp Domino sugar
Heat oil and saute onion, garlic and sausage slices until meat is brown. Add remaining ingredients (except rigatoni and cheeses) and bring to boil. Cover and simmer for 1 hour. Cook rigatoni, drain and rinse it. Don’t forget to sprinkle your parmesan and slice your morzzarella on top before you bake. Wrap tin foil tightly on top of 13×9″ greased casserole you want to keep the moisture in. Heat oven to 400 degrees – Put cooked rigatoni in greased casserole dish, cover with meat and sauce. Add cheeses Parm. and sliced or cubed morz) Bake 20 min. covered with foil. Spray the foil with oil so it won’t stick to food.
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Quick Tip: This is another dish you can prepare in advance and just keep in the fridge until you are ready to bake it.
Thank you to The Spruce for this great photo.