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Beefy Baked Rigatoni Recipe

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This recipe for Beefy Baked Rigatoni, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Anderson


8 ounces rigatoni
2 tablespoons olive oil
2 onions, chopped
1 pound 93% lean ground beef
4 cloves garlic, finely chopped or 1 tablespoon minced garlic
teaspoon crushed red pepper
15 ounce jar of favorite red sauce
1 cup shredded mozzarella cheese
cup fresh grated Parmesan cheese

Preheat the oven to 350.

Bring a large pot of water to a boil. salt the water, add the pasta and cook to almost al dente. Drain the pasta, rinse under cold water, then drain well again.

Meanwhile, in a large nonstick skillet, heat oil over medium add the onion, season with salt. Cook, stirring occasionally, until golden; about 10 minutes; add beef, garlic and crushed red pepper. Season with salt and pepper and increase the heat to medium-high. Cook, stirring often and breaking up with a spoon, until the beef is browned, about 6 minutes. Add the red sauce; bring to a simmer. cook another 3-4 minutes. Mix in the pasta and cup mozzarella.

Transfer to a greased 2-quart baking dish; top with remaining cup mozzarella and the Parmesan. bake until heated through, about 20 minutes, then broil until browned, 2-3 minutes.




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