Rigatoni Bake

Cooking and baking are some of my greatest passions. Ever since I was little I was rambling through cookbooks, creating recipes, and starring in my own Food Network show with a very captive audience of stuffed animals and baby dolls. Today, the audience isn't as captive, Aspen usually sleeps while I'm cooking, but the passion is still very much alive. Now that I've graduated I have the free time to finally prepare all the dishes I've been admiring and thankfully being married allows for a willing (or not so willing) guinea pig for all of my creations. 

 Rigatoni Bake 
1 (500 g) package rigatoni pasta

1 lb lean ground beef (I didn't have any beef but it turned out perfectly if you feel like making it vegetarian) 
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
season salt and pepper 

2 (700 ml) jars favorite pasta sauce (I used a mix of 2 different sauces for more flavor)

2 cups ricotta cheese
4 cups shredded mozzarella cheese
1/4-1/3 cup Parmesan cheese
2 eggs

Set oven to 350°F.

Grease a 13 x9-inch casserole dish. 

Cook the rigatoni until firm-tender (do not overcook as it will cook more when baked) toss with 2 tbsp oil to prevent drying out; set aside.

Cook beef with onions, garlic, seasoned salt and pepper until beef is done and no longer pink; drain off fat. (If you feel like making it vegetarian just cook the garlic and onions until the onions are translucent)

Stir in pasta sauce; simmer 20 minutes. 

In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs.

On the bottom of the casserole dish spread 1-1/2 cups meat sauce.  

Top with half each, the cooked rigatoni, ricotta cheese mixture and meat sauce. 

Repeat layer ending with meat sauce.

 

Top with remaining cheese.

Bake uncovered until hot and bubbly, about 30-35 minutes.

Let stand for 15 minutes before serving.

 

  This dish is super simple, makes for plenty of leftovers, and can be modified so many different ways. I hope you enjoy!

 

Maddie