Ingredients for Baked Rigatoni With Meat Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion
- 1 medium carrot
- 2 celery stalks
- 2 cloves garlic
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 pound ground beef
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 2 (28 ounce) cans crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 1 pound rigatoni
- 8 ounces fresh mozzarella cheese
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How to Make Baked Rigatoni With Meat Sauce
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a medium frying pan over low heat.
- Add 1 medium onion (chopped), 1 medium carrot (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh basil. Cook until very soft, about 20 minutes.
- Increase heat to medium. Add 1 pound ground beef, 1 teaspoon fennel seeds, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring frequently, until the meat is no longer pink, about 5 minutes.
- Add 1/2 cup red wine and cook until almost evaporated, about 5 minutes.
- Add 2 (28 ounce) cans crushed tomatoes with their juice and simmer, covered, for 30 minutes.
- Stir in 1/2 cup grated Parmesan cheese.
- Preheat oven to 350°F (175°C).
- Cook 1 pound rigatoni in a large pot of boiling salted water until almost al dente, about 12 minutes.
- Drain the pasta.
- Lightly oil a 3-quart oval baking dish with olive oil.
- Toss the cooked pasta with the meat sauce.
- Place half of the pasta mixture in the prepared baking dish.
- Top with half of 8 ounces fresh mozzarella cheese (sliced).
- Repeat layers with remaining pasta and mozzarella.
- Bake until the pasta is bubbly and the cheese is melted and golden brown, about 20 minutes.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
40g
Fat
105g
Carbs
25g
