LAYERED RIGATONI W/ ITALIAN SAUSAGE - CASS'S

Layered Rigatoni W/ Italian Sausage - Cass's image

Provided by Cassie *

Categories Pasta

Time 1h15m

Number Of Ingredients 24

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1 lb ( 16 ounces rigatoni ) half cooked and drained
1 lb italian sausage
1 lb lean ground beef
20 slice pepperoni, cut into quarters
3 clove garlic, minced
1 onion, chopped
1 small green or red bell pepper, diced
2 24 oz favorite spaghetti sauce, i used ragu old world style
1 can(s) (14.5 ounce ) fire roasted diced tomatoes and juice
2 Tbsp oregano or italian seasoning
1 Tbsp garlic powder
1 1/2 tsp salt
1 tsp pepper
1 1/2 tsp red pepper flakes ( optional )
3 c shredded, mozzarella cheese
1 Tbsp fresh or dried parsley ( optional )
FILLING
1/2 c shredded parmesan cheese
1 (15 ounce ) ricotta cheese
1 egg
1/2 c shredded, mozzarella cheese
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried parsley

Steps:

1. Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside.
2. In a dutch oven or large skillet, saute peppers and onions until tender in a few tablespoons of oil. About a minute before they are done, add the minced garlic; cook another minute or so.
3. Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.
4. Return meat and vegetables to the pot.
5. Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.
6. Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.
7. Pour the cooked and drained rigatoni into the cheese mixture, toss well. Preheat oven to 375 degree F.
8. Add about a 1 1/2 cups of sauce and toss.
9. Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.
10. Now, spread about 2 cups of sauce over the cheese. Spreading evenly. ( This may seem like a lot of sauce, but the half cooked pasta will use up the sauce when baking).
11. Repeat one more time, rigatoni, 1 - 1/2 cup of cheese, sauce. Top with remaining 1/2 cup of cheese. Sprinkle with dried or fresh parsley.
12. Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown. I served with garlic toast and tossed salad.
13. Enjoy!