"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rigatoni Cassarole Recipe

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This recipe for Rigatoni Cassarole, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Christmas-Building Services
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. gound beef/chuck
1 16oz. box rigatoni noodles
1-2 green or red peppers
1-2 yellow or orange peppers
2-14 1/2oz. cans diced tomatoes(garlic/onion seasoning is best)
1-2 med sized onions(depends on your taste)
1 8oz. package mozzrella cheese
1 7oz. can sliced mushrooms

Directions:
Directions:
Preheat oven to 350F. Spray Pam on the bottom and sides of a 13 X9 X 2 inch baking dish. Cook rigatoni noodles as directed on box (drain and set aside in a large bowl). Fry ground beef (season with salt, pepper & garlic to taste); drain off excess fat. Add both cans of tomatoes to the ground beef and mix together. Stir in 3/4 of the mozzarella cheese to the ground beef mixture. Continue to keep warm, but do not cook anymore. Saute the peppers, onions and mushrooms over low heat until tender (pour off any excess liquid). Mix beef mixture and 3/4 of vegetables into the rigatoni noodles and pour into baking dish. Garnish with the remaining cheese and vegetables. Bake for 30 minutes.

 

 

 

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