Cook rigatoni.
Drain.
Brown ground beef.
Drain grease.
Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
cheese and ricotta cheese together with rigatoni noodles.
Pat mixture in a 13\" x 9\" pan.
Sprinkle with remaining 1/2 cup of mozzarella cheese.
Sprinkle some grated parmesan cheese on top.
Cover with foil.
Bake at 375 degrees for 30 minutes.
50\u00b0F.
Cook the rigatoni in a large pot of
0 mins.
Meanwhile, cook rigatoni in boiling, salted water until
oiling, salted water, cook the rigatoni until almost done, about 12
oiling, salted water, cook the rigatoni until almost done, about 12
75\u00b0.
Cook the rigatoni in boiling salt water until
5 minutes.
Add the rigatoni to the boiling pasta water
In large pot of water add salt and olive oil.
Cover when boiling.
Add rigatoni; cook 15 minutes.
Heat tomato sauce on low heat.
Cut cheese and margarine into slices.
Layer rigatoni, cheese and margarine in ovenproof dish or pan.
Pour sauce over top.
Bake at 350\u00b0 until cheese on top is melted, around 15 minutes.
Serve with salad and bread.
f boiling salted water, cook rigatoni for about 8 minutes or
Saute onions and bell pepper in oil.
Add ground beef; brown. Drain.
Add tomato paste, water and tomatoes.
Add salt, pepper and oregano to taste.
Simmer, adding water as needed.
Cook rigatoni as directed.
Wash and drain.
Layer cooked rigatoni, sauce, Ricotta and Mozzarella until all used, ending with Mozzarella.
Bake at 350\u00b0 until cheese is melted, approximately 30 minutes.
emove bay leaf.
Cook rigatoni according to package directions; drain
Cook rigatoni according to directions.
Layer noodles, sauce, Mozzarella cheese and sprinkle Parmesan cheese over top.
Repeat layers and bake at 375\u00b0 for 35 minutes.
alted, boiling water, cook the rigatoni until al dente. Drain, reserving
of the box of Rigatoni or 12 oz. and make
he cheeses.
Boil the rigatoni only about 7 minutes. Drain
Cook sausages in skillet slowly (15 minutes).
Set aside to cool.
Drain some of the grease, leaving enough to saute peppers, onions and garlic until tender.
Add Italian sauce and simmer 10 minutes.
Cut sausages diagonally into slices and add to sauce. Reheat.
Cook rigatoni in salted water.
Drain.
Layer pasta and sauce in a 13 x 9-inch baking pan, starting with sauce and ending with sauce.
Bake 30 to 40 minutes at 350\u00b0.
Remove.
Layer cheese slices on top and return to oven to melt cheese.
Saute sausage in medium skillet until browned.
Remove from pan; slice into thin pieces.
Return to pan and add onion and garlic.
Saute until onion is tender, not brown.
Cook rigatoni for 10 minutes; drain.
Preheat oven to 350\u00b0F.
In large saucepan, over medium heat, brown sausage;
pour off fat.
Add garlic;
cook and stir until tender.
Stir in spaghetti sauce and oregano.
Cover;
simmer 20 minutes.
Remove from heat;
stir in 1 1/2 cups cheese and cooked rigatoni.
Turn into a greased 13x9-inch baking dish;
cover. Bake 35 minutes or until hot and bubbly.
Uncover;
top with remaining 1 1/2 cups cheese and parsley.
Bake 8 to 10 minutes longer or until cheese melts.
Refrigerate leftovers.
Transfer to slow cooker, add rigatoni and stir well.
Cover
Heat oven to 375. Spray 13 x 9 baking dish with cooking spray. Cook rigatoni according to package. If making sausage, cook over med-high heat 5-7 minutes. In baking dish layer half each of pasta, sausage or soy meat, sauce and cheese. Repeat layers. Bake 35-40 minutes or until hot and cheese is golden brown.