I’ve been looking for a good excuse to use my super cute blue ceramic baking dish which was a wedding gift from my cousin Anita! 🙂 I made this last week and it was my fist time making it, I’ve tweaked the recipe a bit so that it tastes even better when you make it!
This dish is like lasagna but with rigatoni and is much easier to make. I call it “Not Soup” because this is my first blog recipe that isn’t some sort of soup!
Heres what you’ll need:
Rigatoni noodles, 1tbsp salt, 2tbsp extra virgin olive oil, 1 onion, 2 cloves of garlic, pasta sauce of your choice (I chose tomato basil and garlic), Mozzarella cheese, Parmesan cheese, 1Lb ground beef and your choice of seasonings (I used “italian seasonings” from our spice rack)
Start by boiling a pot of water with 1 tsp. salt
While water is coming to a boil cut the onion and two cloves of garlic
Add Rigatoni to boiling water and pre-heat your oven to 350
While noodles are softening, add 1 Tbsp Olive oil to a large skillet and start cooking the beef.
When the beef is mostly brown, add the onion, garlic and any seasoning you’d like (maybe basil), allow onions to turn brown, then add the whole jar of pasta sauce. (I made the mistake of only adding about half and it turned out a little bit dry in my opinion)
Drain noodles and add 1 Tbsp of Olive oil to keep the noodles from sticking together.
Grab your 9X13 baking dish and start by adding a layer of noodles to the bottom, then cover the noodles in half of the meat mixture, cover the meat mixture with a layer of mozzarella cheese.
Repeat again, adding the rest of the noodles, then the remaining meat mixture, then more mozzarella and parmesan cheese to cover the entire top of the dish.
(I might have over-done it with the cheese)
Bake for 20-25 minutes or until cheese on top is browning and serve with a side salad!