Ingredients:
1 lb rigatoni pasta
1 tbsp olive oil
1 lb ground beef
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1/4 cup chopped fresh basil
Salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the rigatoni according to package directions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, and crushed red pepper flakes, cooking for an additional 1-2 minutes.
Add the crushed tomatoes, tomato sauce, chopped basil, salt, and pepper to the skillet. Stir to combine and let simmer for 10 minutes.
In a large bowl, combine the cooked rigatoni and the beef sauce. Mix well to coat the pasta.
Spread half of the pasta mixture in the prepared baking dish. Sprinkle half of the shredded mozzarella cheese over the pasta. Top with the remaining pasta mixture and sprinkle with the remaining mozzarella cheese and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: Approximately 450 per serving | Servings: 8