"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rigatoni Bake Recipe

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This recipe for Rigatoni Bake, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Saturday, July 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. box rigatoni, cooked
1/2 - 3/4 lb. lean ground beef, browned and drained
1 can cream of chicken soup(I sieve this and throw away the chicken)
3/4 CAN milk
1 16 oz. can of Italian tomato sauce
8 oz. shredded cheese, I use cheddar

Directions:
Directions:
Preheat oven to 350F.
mix all ingredients together and bake for 30 minutes or until bubbly and heated through.
Instead of cream of chicken soup you could also use cream of mushroom and add a 4 oz. can of sliced mushrooms, drained.

Number Of Servings:
Number Of Servings:
a lot
Personal Notes:
Personal Notes:
I made this recipe up on my own when I wanted a creamier pasta casserole.

 

 

 

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