My husband is a Rigatoni fan, his favorite type of pasta. So I saw this and thought I'd give it a try. We loved it! Very tasty. I also made the tomato sauce and froze the leftovers which I used again after a couple of weeks but with tagliateli since I didn't have any rigatoni on hand. We also ate the leftovers the next day. A regular in my kitchen.
Baked Rigatoni with Beef
Randy Mayor
Rigatoni is a great family weeknight meal. Slightly undercook the pasta for this classic hamburger casserole because it cooks again in the oven.
Yield: 8 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 305
- Calories from fat: 28%
- Fat: 9.6g
- Saturated fat: 4.3g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.7g
- Protein: 24g
- Carbohydrate: 30.5g
- Fiber: 2.3g
- Cholesterol: 50mg
- Iron: 3.5mg
- Sodium: 438mg
- Calcium: 232mg
Ingredients
- 4 cups Tomato Sauce
- 1 pound ground round
- 4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
- Cooking spray
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
- Prepare Tomato Sauce.
- Preheat oven to 350°.
- Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Baked Rigatoni with Beef Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Italian
- MAIN INGREDIENT: Pasta, Beef
- PUBLICATION: Cooking Light
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