Baked rigatoni
Preppy Kitchen · ♥ 6.9K likes · 275.9K views · 7 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
- 1 tbsp salt
Set the oven to 350; fill a large pot with water over medium-high heat and add about a tablespoon of salt.
Oven on and salting the pasta water
- 1 whole onion
- 4 cloves garlic
Chop an onion into even pieces; mince or press four cloves of garlic; chop two tablespoons of fresh basil.
- 2 tbsp fresh basil
- 1 tbsp olive oil
Heat about a tablespoon of olive oil in a large skillet over medium-high until shimmering.
Softening onion and garlic
Add the onion and press in the garlic; cook, stirring so nothing burns, about five minutes until tender.
- 16 oz rigatoni
Add 16 ounces of rigatoni to the boiling water; a wooden spoon over the pot helps stop it boiling over.
- 1 lb ground beef
- 1 lb ground sausage
Add a pound of ground beef and a pound of ground sausage and cook until browned.
- 1 jar marinara sauce
- 1½ tbsp Italian seasoning
- pepper
Stir in a 24-ounce jar of marinara, a tablespoon and a half of Italian seasoning and the chopped basil; simmer five minutes, tasting for salt and pepper.
Drain the rigatoni while still al dente, since it keeps absorbing sauce as it bakes; stir in the sauce.
- 1 cup grated parm
Optionally grease a 9x13 inch dish; spread in half the pasta mixture, top with half the mozzarella and half the Parmesan.
Layering in the 9x13 dish
- 3 cup shredded mozzarella
Add the rest of the pasta in an even layer and top with the remaining cheeses.
Set the dish on a baking sheet and bake 40 minutes until golden brown and bubbly.