Baked Rigatoni

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

▢ 1 tablespoon olive oil
▢ 1 large onion diced
▢ 2 cloves garlic finely chopped or minced
▢ 1 pound ground beef
▢ 40 ounces marinara sauce approximately 5 cups
▢ 1 pound dried rigatoni cooked according to packet directions until just al dente
▢ salt and pepper to taste
▢ 2 cups grated mozzarella cheese
▢ ¼ cup fresh basil roughly chopped, for garnishing

Preheat the oven to 350°F (177°C).
Cook the rigatoni pasta according to instructions on the package. Once al dente (a little bit hard), drain and set aside.
While the pasta is cooking, heat olive oil in a large pan over medium-high heat. Add the diced onion and cook, stirring, until just softened. Add the garlic and cook, stirring, until fragrant.
Place ground beef into the pan and cook, breaking up any chunks while it browns. Cook until there is no pink left.
Add marinara sauce to the ground beef and stir until heated through. Season to taste with salt and pepper and remove from the heat.
Stir the beef mixture through the cooked pasta. Transfer to a 13x9 inch baking dish and cover loosely with a sheet of foil.
Bake the rigatoni at 350°F (177°C) for 20 minutes. Remove the foil, sprinkle over the mozzarella and bake for a further 10 minutes, or until the cheese is melted and lightly golden.