Beef Rigatoni

This week I tried a typical Italian pasta casserole dish. Consisting of pasta, ground beef, onion, green pepper, tomatoes, garlic, seasonings and cheese, the meal is made up of the basic ingredients you’d find in Italian fare. This is a hearty dish, but it is seriously lacking in the flavor department. There is nothing special about this meal. It’s a middle-of-the-road, average, just “pretty good” three-star main dish.

As accompaniments to this pasta dish, I served salad and garlic bread to round out the meal.

Have a good week and good eating!
Allison

Beef Rigatoni

Makes 6 servings

Ingredients:
16 oz. uncooked rigatoni
1 lb. lean ground beef
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 (28-oz.) can crushed tomatoes, undrained
½ tsp. Italian seasoning
2 oz. (1/2 cup) shredded mozzarella cheese

Preparation:
Heat oven to 375F. In a large pot, cook rigatoni to desired doneness as directed on package. Drain; return to pot. Meanwhile, in a large skillet over medium-high heat, cook ground beef, onion, green pepper and garlic until beef is browned and thoroughly cooked, stirring frequently. Drain. Add ground beef mixture, tomatoes and Italian seasoning to cooked rigatoni and mix well. Pour into a 13x9x2-inch casserole dish that’s been sprayed with nonstick cooking spray. Cover with foil. Bake at 375F for 30 minutes. Uncover and sprinkle with cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

Go To Page: 1

Articles in this Topic    Discussions in this Topic