Rigatoni

Name: Rigatoni
Ingredients: 2 lb. ground round; 1 large onion, chopped; 1 large bell pepper, chopped; 1 Tbsp. fresh parsley, chopped; 16 oz. tomato sauce; 8 oz. tomato paste; 15 oz. diced tomatoes; 1/2 c. dry white wine or water; 1/2 tsp. dry oregano; 1 lb. (16 oz.) Ricotta cheese; 1 c. Parmesan cheese, divided; 1 lb. grated sharp Cheddar; 1 c. chopped ripe olives; 1 c. chopped green olives; 8 oz. canned mushrooms; 12 oz. rigatoni pasta or penne

16 ingredients

12 steps

Ingredients

2 lb. ground round
1 large onion, chopped
1 large bell pepper, chopped
1 Tbsp. fresh parsley, chopped
16 oz. tomato sauce
8 oz. tomato paste
15 oz. diced tomatoes
1/2 c. dry white wine or water
1/2 tsp. dry oregano
1 lb. (16 oz.) Ricotta cheese
1 c. Parmesan cheese, divided
1 lb. grated sharp Cheddar
1 c. chopped ripe olives
1 c. chopped green olives
8 oz. canned mushrooms
12 oz. rigatoni pasta or penne

Directions

1

Brown ground meat until all pink is gone.
2

Saute onion and bell pepper in skillet with browned beef.
3

Drain all fat.
4

Add parsley, oregano, salt and pepper to taste. Add tomato sauce, tomato paste, tomatoes and wine or water.
5

Stir and simmer slowly while rigatoni is boiled according to package directions. Rinse in cold water; drain and add pasta to meat-tomato mixture.
6

Add Ricotta, 1/2 cup Parmesan, both types of olives and mushrooms.
7

Pam or grease 9 x 12-inch (or two 8 x 8-inch) pans.
8

Layer meat-tomato mixture with Cheddar ending with Cheddar.
9

Top with 1/2 cup Parmesan.
10

Bake at 350° for 30 minutes.
11

Keep covered with foil so it doesn't dry out. Freezes well.
12

If frozen, bake at 400° for 1 hour. Keep covered. Serves 12.