Baked Rigatoni with Beef
Cooking Light, APRIL 2000
While I was waiting for the potatoes to cook yesterday, I put this recipe together. I used the Francesco Rinaldi baking sauce. I can’t remember the actual name, but I remember it was for baking or something like that. I looked delicious and according to CTM, my BF, it tasted good. I undercooked the pasta because it will continue to cook in the oven. I didn’t make it yesterday, but assembled it so I can bake it later. Thought I’d save some time. I’ll let you know after we eat it, how it tastes, but with beef, pasta, and cheese…I can’t imagine it’s going to taste awful.
We had this last night for dinner. It was delicious just like I thought. It took longer to cook in the oven because it was cold when I put it in there. So it took at least an extra 30 minutes to cook because of that. Take that in mind if you make this ahead of time. I also topped it with more cheese to let that melt on top for about 15 minutes, too. I would definitely make this again. The sauce was Francesco Rinaldi Lasagna Sauce. Pretty good!
Measuring cups and spoons