Description
A hearty, comforting dish that transforms simple pantry staples into a satisfying meal with rich meat sauce and melted cheese.
Ingredients
Scale
- 16 ounces rigatoni pasta
- 16 ounces ground beef
- 1 medium yellow onion (finely diced)
- 4 cloves garlic (minced)
- 56 ounces crushed tomatoes (2 cans (28 ounces each))
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 3 cups shredded mozzarella cheese
- 0.5 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped (optional))
Instructions
- Preheat oven to 375°F (190°C). Boil rigatoni in salted water until al dente, drain, and toss with oil. Grease a 9×13-inch baking dish.
- Brown ground beef in a large skillet over medium-high heat. Drain excess fat if necessary. Add onion and cook until soft.
- Stir in garlic, spices, and sugar. Add crushed tomatoes and tomato paste. Simmer on low for 15-20 minutes.
- Combine the cooked pasta with the meat sauce in the skillet. Transfer to the prepared baking dish.
- Top with mozzarella and Parmesan cheese. Bake for 20-25 minutes until bubbly and golden. Rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat in the oven at 350°F covered with foil, adding a splash of water if dry. Ensure internal temperature reaches 165°F.