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Baked Rigatoni satisfies lasagna cravings without all the hassle. Try this dish for a simple take on a traditional dish with all the same flavors.
Preheat oven to 350°F. Spray an 8x8-inch baking dish with non-stick cooking spray.
Cook pasta according to package directions; drain and set aside.
Meanwhile, cook ground beef, onion, and garlic in a large skillet over medium-high heat for 4 minutes, or until meat is lightly browned. Stir in spaghetti sauce and pepper. Reduce heat; simmer for 10 minutes or until meat is cooked through.
In a large bowl, combine ricotta cheese, milk and salt. Add rigatoni to cheese mixture and toss to coat.
Spoon half the rigatoni mixture into baking dish. Sprinkle 1/2 cup mozzarella on top, then add 1 cup meat sauce mixture. Repeat layers with remaining pasta, cheese, and sauce. Sprinkle with Parmesan cheese.
Bake 20 minutes, or until internal temperature reaches 165°F.
Ingredients
Directions
Preheat oven to 350°F. Spray an 8x8-inch baking dish with non-stick cooking spray.
Cook pasta according to package directions; drain and set aside.
Meanwhile, cook ground beef, onion, and garlic in a large skillet over medium-high heat for 4 minutes, or until meat is lightly browned. Stir in spaghetti sauce and pepper. Reduce heat; simmer for 10 minutes or until meat is cooked through.
In a large bowl, combine ricotta cheese, milk and salt. Add rigatoni to cheese mixture and toss to coat.
Spoon half the rigatoni mixture into baking dish. Sprinkle 1/2 cup mozzarella on top, then add 1 cup meat sauce mixture. Repeat layers with remaining pasta, cheese, and sauce. Sprinkle with Parmesan cheese.
Bake 20 minutes, or until internal temperature reaches 165°F.
Leave the ricotta and milk out! The original recipe on the Muller box called for Italian sausage, onions, garlic, spaghetti sauce, salt, and mozzarella cheese, THAT’S IT! Turns out amazing everytime!
This is off a very old Muellers Rigatoni box from the 1970s. I made it exactly as you did back then. Still do. A family favorite for years!