Baked Rigatoni
Ingredients
- 1 16-ounce package rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 small carrot, finely chopped
- 3 garlic cloves, minced
- 2 pounds ground chuck
- 1 pound sweet Italian sausage, casings removed
- 1 pound hot Italian sausage, casings removed
- 3 15-ounce cans tomato sauce
- 2 6-ounce cans tomato paste
- 2 bay leaves
- 1 teaspoon dried basil leaves
- 1/4 teaspoon ground allspice
- Salt and pepper
- 2 cups grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, cut into small pieces
Instructions
Preheat oven to 375 degrees F. Cook pasta al dente according to package directions; drain and set aside. In a large saucepan, heat oil over medium heat. Add onions, carrots and garlic and cook until tender, about 5 minutes. Add ground chuck and sausage and cook, breaking up the meat with a potato masher or the side of a spoon, until browned, 5-7 minutes. Stir in tomato sauce, tomato paste, bay leaves, basil and allspice. Bring to a boil then reduce heat to a simmer and cook, partially covered and stirring occasionally, for 30 minutes. Season to taste with salt and pepper. To assemble, spread half the cooked pasta in the bottom of a large baking dish. Spoon half the meat sauce over the pasta and top with half the cheeses. Repeat with remaining pasta, sauce to taste (there may be extra sauce which can be frozen for another use) and cheeses. Top with butter pieces. Bake, uncovered, until golden brown and bubbly, about 20 minutes. Let sit 5 minutes before serving. Makes 8-10 servings.