Rich tomato sauce, stringy, gooey mozzarella cheese, and crumbly crispy beef combine with perfectly al dente pasta in this hearty, easy-baked rigatoni.
Ingredients
1 pound rigatoni
1 pound ground Italian sausage
1 pound 90/10 ground beef
1 cup diced yellow onion
4 garlic cloves, minced
1 (24 ounce) jar marinara sauce or homemade
1 (24 ounce) can crushed tomatoes
1 teaspoon kosher salt
1 tablespoon Italian seasoning
4 tablespoons salted butter
3 cups grated mozzarella cheese
minced parsley, for serving
Method
Preheat the oven to 350°F with a rack in the center position.
Heat a large pot of water to a boil over high heat and salt it. Add the rigatoni and cook, al dente, according to the package instructions. Drain and set aside.
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