4
1 rating

Baked Rigatoni

Baked Rigatoni

Baked Rigatoni... a great pasta dish for any time of the year!

Notes

For more great Italian Pasta Recipes, please visit www.CookingWithNonna.com

Ingredients

  • 1 pound Rigatoni Pasta
  • 4 cups Tomato Sauce
  • 1/2 pound Chopped Beef
  • 1/2 pound Grated Parmigiano
  • 1 pound Mozzarella
  • 1/4 pound Ham
  • 1/2 cup Dry White Wine
  • 3 Leaves Fresh Basil
  • 1 Medium Onion
  • EV Olive Oil
  • Salt & Pepper

Directions

In a sauce pan add some olive oil and chopped onion.
Once the onion turns clear add the chopped meat an let it saute` in the oil and the onion.
After 3 minutes add the wine and let it evaporate for 5 minutes.
Add the tomato sauce and let everything cook at low heat for 20 minutes. Stir from time to time.
In a separate pot boil water and cook the rigatoni.
The rigatoni should be cooked very "Al Dente".
In an oven pan spread a thin layer of meat sauce and add a layer of rigatoni.
Cover the rigatoni with a layer of sauce and a good sprinkle of Parmigiano.
Add a layer of mozzarella cut in small cubes and a layer of slices of ham.
Repeat the layering process until you have no more rigatoni.
The last layer of rigatoni should be covered with a generous layer of sauce, a good sprinkle of Parmigiano and mozzarella cubes.
Bake in the oven for 15 minutes at 375F.

Nutritional Facts
Servings4
Calories Per Serving1267
Total Fat57g87%
Sugar15gN/A
Saturated28g100%
Cholesterol180mg60%
Protein80g100%
Carbs106g35%
Vitamin A376µg42%
Vitamin B125µg78%
Vitamin B61mg47.6%
Vitamin C20mg34%
Vitamin D1µg0.2%
Vitamin E5mg27%
Vitamin K19µg23%
Calcium1325mg100%
Fiber8g33%
Folate (food)64µgN/A
Folate equivalent (total)64µg16%
Iron6mg36%
Magnesium167mg42%
Monounsaturated21gN/A
Niacin (B3)8mg41%
Phosphorus1253mg100%
Polyunsaturated3gN/A
Potassium1466mg42%
Riboflavin (B2)0.9mg52.6%
Sodium3030mg100%
Thiamin (B1)0.5mg30.2%
Trans0.1gN/A
Zinc11mg70%
Tags