Baked Rigatoni with Ricotta Recipe

This Baked Rigatoni with Ricotta recipe combines mozzarella, Parmesan, and ricotta cheese for a hearty meat and pasta dish that the whole family will love. You can even make it ahead of time, freeze it, or enjoy leftovers the next day for dinner or lunch.

Ingreadient

• 1 16 ounce box whole-wheat rigatoni
• 1 tablespoon olive oil
• 1 onion (diced)
• 6 cloves garlic (minced)
• 1 pound ground beef
• 1 pound bulk Italian sausage ((or links with casings removed))
• 2 24-ounce jars marinara sauce
• 1 16-ounce whole-milk ricotta
• 1 cup Parmesan cheese (freshly grated, divided)
• 1 cup fresh basil (chopped)
• 1 8-ounce block mozzarella (shredded)

Step by step

1. Preheat the oven to 375 degrees F.
2. Boil the rigatoni in a large pot of water and cook until al dente (drain 3 to 4 minutes before the end of the cooking time).
3. Heat the olive oil in your largest skillet over medium heat. Add the onion and cook while stirring occassionally until it begins to soften, 5 to 6 minutes.
4. Stir in the garlic, ground beef, and sausage. Break up the large pieces with a spatula and cook until the meat is browned. Drain and discard excess fat.
5. Mix in the marinara sauce, ricotta, 1/2 cup of parmesan cheese, chopped basil, and al dente noodles until well combined.
6. Pour into a 9 X 13 casserole dish, top with shredded mozzarella and the remaining 1/2 cup of parmesan.
7. Bake uncovered until the cheese is melted and begins to brown, 45 to 60 minutes. Serve warm.