EASY BAKED RIGATONI RECIPES

Name: Baked Rigatoni with Beef
Prep time: 35 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 2 3/4 cups uncooked rigatoni pasta (about 8 oz); 1 lb ground beef (at least 80% lean); 1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce; 2 cups shredded part-skim mozzarella cheese (8 oz); 1/2 cup grated Parmesan cheese; Small fresh basil leaves, if desired

BAKED RIGATONI WITH BEEF RECIPE - PILLSBURY.COM

Baked Rigatoni with Beef Recipe - Pillsbury.com image

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. This simple rigatoni and beef casserole is a delicious way to spend family time.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 6

Ingredients

2 3/4 cups uncooked rigatoni pasta (about 8 oz)
1 lb ground beef (at least 80% lean)
1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2 cups shredded part-skim mozzarella cheese (8 oz)
1/2 cup grated Parmesan cheese
Small fresh basil leaves, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

Nutrition Facts : Calories 390 , CarbohydrateContent 33 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 24 g, SaturatedFatContent 7 g, ServingSize 1 Cup, SodiumContent 660 mg, SugarContent 4 g, TransFatContent 1/2 g

BAKED RIGATONI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Baked Rigatoni Recipe: How to Make It - Taste of Home image

You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. —Esther Perea, Van Nuys, California

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 21

Ingredients

1 medium onion, chopped
1 small green pepper, diced
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
3/4 cup water
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 bay leaf
2 teaspoons sugar
1-1/2 teaspoons salt
1 teaspoon oregano
1/4 teaspoon pepper
1 package (16 ounces) rigatoni
2 tablespoons butter
2 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
Additional Parmesan cheese

Steps:

In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.

Nutrition Facts : Calories 356 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 835mg sodium, CarbohydrateContent 47g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 16g protein.

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