Easiest Baked Rigatoni! Al dente rigatoni pasta is tossed with a beefy pasta sauce, blanketed with plenty of rich cheese atop, then it's baked until melty and delicious!
dry rigatoni pasta
lean ground beef
(24 oz) jar
tomato basil pasta sauce
(14.5 oz) can
petite diced tomatoes
Salt and freshly ground black pepper,
Fresh basil leaves
or fresh parsley leaves, for garnish (optional)
Preheat oven to 350 degrees. Spray a 12 by 8-inch or 13 by 9-inch baking dish with non-stick cooking spray.
Cook pasta in lightly salted water about 1 minute shy of al dente according to directions listed on package. Reserve 1/4 cup pasta water, drain pasta.
Meanwhile heat olive oil in a 12-inch skillet. Add beef and cook and crumble until browned. Drain excess fat, then add garlic and saute 30 seconds longer.
Stir in 1/4 cup pasta water, tomato basil sauce, diced tomatoes, and Italian seasoning.
In empty pot, toss together sauce, drained pasta, 3/4 cup mozzarella and 1/4 cup parmesan cheese. Season just lightly with salt as needed and pepper to taste.
Pour mixture into prepared baking dish. Try to cover all of the pasta with some of the sauce so it doesn't dry up during baking.
Sprinkle top with remaining 1 1/4 cups mozzarella and 1/4 cup parmesan cheese. Cover with foil (curve foil over to prevent cheese from sticking to foil).
Bake in preheated oven 25 - 30 minutes. Serve warm garnished with basil or parsley leaves.
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