Baked Rigatoni
Every bite of this casserole is delicious combination of textures and flavors that will leave you craving more. Perfect for weeknight dinners or impressing guests, this dish is the epitome of comfort and indulgence.
Servings: 6 Servings
Calories: 543kcal
Equipment
- stock pot
- 2 1/2 quart baking dish any similar sized baking dish
Ingredients
- 16 ounce dry rigatoni
- 1 t olive oil
- 1 lb ground lean pork
- 1 t salt
- 1 t pepper
- 1 - 15 oz marinara sauce
- 1 cup shredded mozzarella cheese
- Chopped fresh basil optional
Instructions
- Preheat the oven to 400 degrees
- In a large stock pot, boil a pot of water with 1 T salt, cook the dry rigatoni noodles al dente (about 10 minutes), drain when done, you can proceed with the recipe while the noodles cook
- Spray a 13x9 or similar size baking dish with non-stick spray
- in a large frying pan, heat the olive oil, when it's hot, add the ground pork and brown until no longer pink, drain off the excess grease
- add the jar of marinara, salt and pepper to the cooked ground pork
- add the noodles and stir the mixture to coat
- transfer the noodle and meat mixture to your prepared baking dish and spread evenly
- sprinkle with the shredded mozzarella cheese
- bake in the preheated oven for about 20-25 minutes or until the cheese is melted and slightly browned
- Allow to cool slightly before serving
- optional: sprinkle with chopped basil to serve
Notes
Storage: Pasta can be stored in an airtight container in the fridge for up to 2 days. Reheat before serving.
Nutrition
Serving: 1 serving | Calories: 543kcal | Carbohydrates: 57g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 574mg | Potassium: 418mg | Fiber: 3g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg