Baked Rigatoni (Print Version)

# Ingredients:

01 - 1 pound mild Italian sausage without the casings.
02 - 2 teaspoons olive oil.
03 - Salt and pepper, add based on preference.
04 - 1/2 cup of finely chopped onion.
05 - 16 ounces of rigatoni pasta, cooked as per the instructions on the box.
06 - 2 tablespoons of fresh parsley, chopped.
07 - 1 pound of ground beef, use 90% lean.
08 - 24-ounce jar of marinara sauce.
09 - 2 teaspoons of minced garlic.
10 - 8-ounce can of tomato sauce.
11 - 2 cups shredded mozzarella cheese (grate it yourself if you can).
12 - Non-stick cooking spray.

# Instructions:

01 - Add 2 teaspoons of olive oil to a big skillet and heat it up over medium-high heat.
02 - Toss the ground beef and sausage into the skillet. Cook it while breaking it into smaller pieces.
03 - Once meat is cooked through, stir in the chopped onions. Let them soften before adding the garlic for another minute.
04 - Combine the tomato sauce and marinara into the meat mixture. Mix it all up evenly.
05 - Simmer the sauce to thicken it up for a while, then sprinkle in some salt and pepper to taste.
06 - Cook the pasta until it's perfectly al dente, following the directions from the package. Drain it and put it aside.
07 - Toss the cooked rigatoni with the sauce so every piece is well coated.
08 - Grab a big baking dish and give it a good spray with non-stick cooking spray.
09 - Put the pasta and sauce mixture into the greased baking dish evenly.
10 - Sprinkle the top with 2 cups of freshly shredded mozzarella cheese.
11 - Wrap the dish with foil and bake it at 350°F (175°C) in a preheated oven for 20 minutes.
12 - Take off the foil and keep baking for another 15-20 minutes till the cheese is bubbly and golden.
13 - Take the dish out of the oven and throw some parsley on top for extra flavor.
14 - Let it cool for 5 minutes before dishing it up.

# Notes:

01 - For maximum flavor, pick a high-quality marinara sauce.
02 - Avoid pre-shredded mozzarella if possible, as it won't melt as nicely.
03 - No rigatoni in your kitchen? Penne makes a great alternative.

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