Go Big Red Recipe For Sept. 21

[Roxy]

Rigatoni Casserole:

 

1 lb. lean ground beef

52 oz.s your favorite pasta sauce

15 oz.s ricotta cheese

4 cups shredded Mozzarella cheese

1/4 cup freshly grated Parmesan cheese

2 eggs

1 pound rigatoni pasta, cooked and drained

1-1/2 teaspoon dried Italian seasoning

 

Preheat oven to 350*. In saucepan or deep skillet, over medium heat brown the ground beef; drain off any remaining fat. Add pasta sauce and Italian seasoning. Cover; simmer about 20 minutes. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs. On bottom of lightly greased 13x9-inch baking dish, spread 1 cup pasta sauce mixture. Top with half each of the cooked rigatoni, ricotta cheese mixture and pasta sauce mixture. Sprinkle remaining 3 cups mozzarella cheese over top. Repeat layering, ending with pasta sauce mixture. Cover with foil and bake, until hot and bubbly, about 35 minutes. Remove foil and bake 10 more minutes. Let stand 15 minutes before serving. Serve with additional Parmesan cheese and fresh basil.