Delicious!! Really easy and tasty, and it also freezes very well. I used my regular spaghetti sauce, and 1/2 lb hamburger mixed with 1/2 lb Italian sausage. Definitely a keeper.
I should have added some onion in there and some seasoning of some type. The pasta isn’t all that flavorful. I used Prego’s version. I accidentally not paying attention used the glass cup measurer for the parmesan thinking there’s a different cup measurer for things like this, and i had to pour left over parmesan cheese back in the jar, or it would have cover the whole pasta. I was confused because I put 1/2 as it called of parmesan but I used the wrong cup measurer. Hope it taste better leftover. I also need to use more pasta sauce. One jar kind of made it dry
This is a very simple dish to make. Fast and easy for the whole family of all ages to help with. I would enjoy it better with an added cherry tomatoes, mushrooms, or olives for added flavor.
Very easy to make and very tasty. I used freshly grated parmesan cheese so it tasted even better than I thought it would!I added garlic salt and racotta cheese, half way through cooking it, it became dry and I had to add more sauce.
Very easy to make. My husband and son LOVED it. They even ate the leftovers. I thought it was pretty good. I think I will add some onion, peppers, and some other seasonings to enhance the flavor. Overall, it is a keeper!
1 lb. ground beef
1 1b. ground Italian “mild” sausage
1 large onion, chopped
1 28oz. can petite diced tomatoes with juice
1 8 oz. can tomato sauce
1 T. minced garlic
1 16 oz. box rigatoni pasta
1 15oz. tub whole mile ricotta cheese
12 oz. shredded mozzarella cheese
1/4 C. grated parmesan cheese
2 T. olive oil
3 tsp. Italian seasoning
pinch red pepper flakes
pinch of salt and pepper
In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture. Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender. In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. italian seasoning and the parmesan cheese. When pasta is done, drain and add to the ricotta mixture stir to combine and then add the cooled sauce to the pasta and combine. In a 10×13 deep sided dish, lightly grease with cooking spray. Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese. Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.