Recipe

Rigatoni Family Style Recipe

	Chihuahua / All my dishes 1 year, 10 months ago A popular and easy dish. Prep:10m Cook:75m Servings:6	Chihuahua
	satisfying

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Ingredients

1 medium-size Carrot

1 medium-size Onion

1 medium-size Celery Stalk

1 8-ounce package part-skim Mozzarella Cheese

2 Tbl. Olive Oil

3/4 pound Ground Beef

1 35-ounce can Italian Plum Tomatoes

1 8-ounce can Tomato sauce

1/2 tsp. Sugar

Salt

1 16-ounce package Rigatoni or Ziti Macaroni

1 15-ounce container part-skim Ricotta Cheese

Parsley sprig for garnish

Directions

Chop carrot, onion, and celery.

Thinly slice mozzarella cheese.

In 12-inch skillet over medium-high heat, in hot olive oil, cook carrot, onion, and celery until tender.

Add ground beef and cook, stirring, until all pan juices evaporate and meat is browned.

Add tomatoes with their liquid, tomato sauce, sugar, and 1 tsp. salt; over high heat, heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally to break up tomatoes.

Preheat oven to 375 degrees. Meanwhile, in saucepot, prepare rigatoni as label directs, using 1 Tbl. salt in water. Drain rigatoni and return to saucepot.

Reserve 1 1/2 cups tomato sauce; stir remaining tomato sauce into rigatoni in saucepot.

Into deep 4-quart baking dish, spoon half the ricotta mixture. Drop half the ricotta by spoonfuls over rigatoni; top with half the mozarella cheese. Spoon in remaining rigatoni, then remaining mozzarella.

Bake rigatoni, uncovered, 30 to 35 minutes until mixture is hot and bubbly. If necessary, cover with tin foil during baking to prevent overbrowning.

Garnish with parsley if you like.

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