Ingredients
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1 (500 g) package rigatoni pasta
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1 lb lean ground beef (or 1/2 pd each of both) or 1 lb ground pork (or 1/2 pd each of both)
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1 medium onion, chopped
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2 tablespoons fresh minced garlic (or to taste)
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season salt and pepper (or use white salt)
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2 (700 ml) jars favourite pasta sauce (or homemade is great)
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2 cups ricotta cheese
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4 cups shredded mozzarella cheese
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1/4-1/3 cup parmesan cheese
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2 eggs
Instructions
- 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.
- 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.
- Note: canned sliced mushrooms may be added to meat sauce if desired.