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BAKED RIGATONI Recipe

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This recipe for BAKED RIGATONI, by , is from Mixing Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dale Hooper
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. Rigatoni
16 oz. ricotta cheese
2 cups shredded Swiss cheese
1 egg
2 cups shredded mozzarella cheese
1 tsp. basil leaves
1 cup shredded sharp cheddar cheese
2 Tblsp. chopped parsley
1 cup grated parmesan cheese
1 can (4 oz.) sliced mushrooms

Directions:
Directions:
Cook pasta, drain. Combine next 4 cheeses and set aside. Combine ricotta, egg, basil, parsley, and mushrooms. Spread 2 cups meat sauce in 5 qt. casserole. Top with half of the pasta. Spread ricotta mixture over the pasta. Sprinkle 3 cups of the shredded cheese mixture. Repeat with 2 cups of meat sauce and remaining pasta. Spread remaining meat sauce over pasta and top with the remaining shredded cheese. Bake at 325 for 50 minutes.


MEAT SAUCE

1 lb. lean ground beef
1 can (16 oz.) tomatoes
1 lb. hot bulk pork sausage
1 egg
1 cup chopped onion
1/3 cup chopped fresh parsley
3 cloves garlic, minced
1 tsp. basil leaves
6 cans (8 oz. each) tomato sauce
3/4 tsp. salt
tsp. pepper

Cook meats, onions, and garlic until brown in Dutch oven over medium heat; drain. Add remaining ingredients, cover, and simmer 1 hour.


 

 

 

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