rass fed beef it's easy to keep meat in bite
Set oven to 350 degrees.
Grease a medium casserole dish (or a dish large enough to hold the mixture).
In a skillet cook the whole small mushrooms in a little oil or butter until all the moisture has evaporated (about 10 minutes) remove to an extra large bowl.
To the same skillet add in the ground beef with chili flakes, onions, garlic and red bell pepper; cook until beef is no longer pink and the veggies are tender (about 12-15 minutes).
Season with salt and pepper; drain any fat, then add to the bowl with the cooked mushrooms.
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
Set oven to 375 degrees.
Butter a 13 x 9-inch baking dish.
Cook the pasta in a large pot of boiling water with 2-3 tablespoons salt until JUST firm-tender; drain and then place in the baking dish.
In a bowl, mix together ham, tomatoes, drained mushrooms, feta cheese, mozzarella cheese and thyme.
Pour the cream over and mix to combine.
Season with salt and pepper.
Transfer to the baking dish.
Sprinkle with more Parmesan cheese on top if desired.
Cover with foil and bake for 15 minutes.
Remove from the oven and stir ...
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
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.