Easy Baked Rigatoni With Ground Beef And Mushrooms Recipes

EASY BAKED RIGATONI WITH GROUND BEEF AND MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Grease a medium casserole dish (or a dish large enough to hold the mixture).
• In a skillet cook the whole small mushrooms in a little oil or butter until all the moisture has evaporated (about 10 minutes) remove to an extra large bowl.
• To the same skillet add in the ground beef with chili flakes, onions, garlic and red bell pepper; cook until beef is no longer pink and the veggies are tender (about 12-15 minutes).
• Season with salt and pepper; drain any fat, then add to the bowl with the cooked mushrooms.
• To the bowl with the beef and mushrooms, add in all the sauce and 1-1/2 cups grated mozzarella cheese (or to taste) toss well to combine.
• Add in the cooked pasta and toss again.
• Transfer the mixture to a greased casserole dish.
• Sprinkle with grated Parmesan cheese.
• Bake for about 15-20 minutes, or until the casserole is heated through and bubbly.
• Remove from oven and sprinkle about 1-1/2 cups mozzarella cheese on top.
• Return to oven and continue to bake until the cheese has melted (about 5-6 minutes).

BAKED RIGATONI WITH BEEF

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
• Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
• Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

BAKE & SAVE BEEF AND CHEESE RIGATONI PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190˚C.)
• In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
• In the same pan, melt the butter, and mix with the flour until it forms a paste.
• Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
• In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
• Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
• Bake both for 30-35 minutes, or until cheese is melted and golden brown.
• Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
• Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
• Enjoy!