This baked rigatoni is packed with a meaty spicy tomato sauce, pasta, and three kinds of cheese.
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on casserole meals.
Hey there! My name is Stefani Renee and I’m the creator of Savor and Sage. I inherited a love of cooking, throwing parties, telling stories, and creating a beautiful lifestyle from my Granny Octavia; Savor and Sage is a celebration of all of those things. My mission is to share soulful inspiration that makes every day more delicious and beautiful and I love to share how soul/southern cooking go far beyond what’s typically portrayed in pop culture. My tribe hails from the South but I’m a Cali girl so my style of cooking is a heavy dose of southern charm and flavor with some California love.
When Natasha invited me to participate in her Casserole Roundup I was so excited and thought my Spicy Baked Rigatoni would be perfect! My favorite recipes are those where you only need a few simple ingredients to make something magical and soulful and one-pan dishes or recipes where I have to use very little tools are my favorite and this is great for feeding a few hungry mouths.
My baked rigatoni gives lasagna vibes but it’s much easier! Have company coming over? Make this dish. Want leftovers you can freeze and eat whenever you want? This is the dish for you! Packed with a meaty spicy tomato sauce, pasta, and oozing with three kinds of cheese. Are you ready for the best cheesy creamy goodness ever?! Let’s eat!
- 12 oz of rigatoni
- 1 pound ground beef
- ½ pound, hot Italian sausage, casings removed
- 1 24 oz Tomato purée
- 1 15 oz can diced tomatoes
- ½ cup cream
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sugar
- ½ teaspoon of red pepper flakes
- ½ teaspoon salt
- 8 oz mascarpone cheese
- 8 oz fresh mozzarella sliced
- 1 ½ cups pepper jack cheese, shredded
- Pepper to taste
- Preheat oven to 400°F
- Cook the pasta right before it’s al dente in salted water. 1 pound of pasta = 1 tablespoon salt: 4 quarts (16 cups) water.
- In a large dutch oven or soup pot set over medium-high heat. Brown the ground beef, sausage, onion, bell peppers, and garlic. Drain the fat if there is an excess of it.
- Add the tomato purée, diced tomatoes all seasoning, sugar, and heavy cream, stir until combined. Simmer for 15 minutes. Reserve about a cup of sauce.
- Drain the pasta, rinse it if it gets stuck together. Combine pasta and sauce. Transfer half of the pasta and sauce mixture to a 9x13 baking dish for your first layer.. Dollop half of the mascarpone throughout the dish. Add some of your mozzarella slices and sprinkled pepper jack. Add remaining pasta and sauce mixture and top with reserved sauce. Cover with foil and bake for 20 minutes.
- Remove from oven and remove foil. Add remaining cheeses and place bake in the oven, uncovered, for 15-17 minutes until lightly browned and bubbly.
- Remove from oven. Let set 5-10 minutes before serving.
Tune in tomorrow for our next submission in our casserole recipe roundup hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here.