Baked Italian Casserole
Cook Time
60
mins
Calories
574
Serving Size
10
Carbs
32.5
Fat
29.5
Protein
43.6
Photo by:
Recipe-of-Today
description
Better than it looks, I swear
ingredients
- 1 lb. ground beef
- 1 lb. ground Italian "mild" sausage
- 1 large onion, chopped
- 1 28oz. can diced tomatoes with juice
- 1 8 oz. can tomato sauce
- 1 T. minced garlic
- 1 16 oz. box rigatoni pasta
- 1 15oz. tub whole mile ricotta cheese
- 1 egg
- 12 oz. shredded mozzarella cheese
- 1/4 C. grated Parmesan cheese
- 2 T. olive oil
- 3 tsp. Italian seasoning
- pinch red pepper flakes
- pinch of salt and pepper
- dried basil
directions
- In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes)
- Add in the ground beef and sausage and cook until browned and cooked through.
- Drain the grease, leaving a little in the pan for moisture. Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well
- Add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes.
- Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes.
- While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender.
- In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. Italian seasoning and the Parmesan cheese.
- When pasta is done, drain and add to the ricotta mixture stir to combine and then add the cooled sauce to the pasta and combine.
- In a 10x13 deep sided dish, lightly grease with cooking spray.
- Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese.
- Repeat for the final layer and sprinkle with dried basil on top of the cheese.
- Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.
from ROT - more here!