WHAT TO MAKE WITH RIGATONI PASTA RECIPES

Steps:

• Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
• Boil the water. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare the aromatics and cheese and cook the beef.
• Prepare the produce and cheese. Dice 1 medium yellow onion (about 1 cup). Mince 4 garlic cloves. Shred 8 ounces of the mozzarella cheese (about 2 cups), then cut the remaining 4 ounces into 1/2-inch cubes (about 1 cup). Grate 3/4 ounce Parmesan cheese (about 2/3 cup grated on a Microplane or 1/4 cup store-bought).
• Cook the onion and brown the beef. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering.  Add the onion and cook until soft and lightly browned, 5 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add 1 pound ground beef, 1 teaspoon kosher salt, 1 teaspoon dried Italian seasoning, 1/2 teaspoon black pepper, and cook until the beef is browned and no longer pink, about 8 minutes. Remove the pan from the heat.
• Cook the pasta. Add 1 pound dry rigatoni pasta to the boiling water and cook pasta according to package directions until al dente, 10 to 12 minutes.
• Drain the pasta. Drain the pasta in a colander.
• Combine the pasta and beef. Add the pasta to the pot of beef and stir to combine.
• Add the sauce and mozzarella. Add 2 jars pasta sauce and stir to combine. Add 1 cup of the shredded mozzarella and stir to combine. Add the cubed mozzarella and fold it in.
• Transfer the pasta to a baking dish and top with more cheese. Transfer the pasta mixture to a 9x13-inch baking dish, or divide between 2 (8-inch) baking dishes or disposable foil trays. (Use a metal or disposable baking dish if you’re planning to freeze this.) Sprinkle with the grated Parmesan and remaining 1 cup mozzarella.
• Bake the casserole. Bake until the edges are bubbling and the cheese on top is completely melted and browned in spots, about 30 minutes.
• Cool the casserole. Remove the baking dish to a wire rack and let cool for 5 to 10 minutes before serving. Top with chopped fresh basil leaves, if using.