Cheesy Baked Rigatoni (Print Version)

# Ingredients:

01 - 1 pound of rigatoni.
02 - 1 tablespoon of olive oil.
03 - 1 cup of diced yellow onion.
04 - 1 pound of ground sausage or beef.
05 - 4 minced garlic cloves.
06 - 48 ounces of marinara sauce.
07 - 1 teaspoon of dry Italian herbs.
08 - A pinch of black pepper (1/4 teaspoon).
09 - 1/2 cup of Parmesan, shredded fine.
10 - 6 ounces of grated mozzarella cheese.
11 - 1/2 teaspoon of oregano, dried.
12 - Chopped fresh parsley for garnishing.

# Instructions:

01 - Set oven to 375°F and coat your 9x13 pan lightly with grease.
02 - Boil rigatoni in salted water, aiming for just shy of the cooking time on the box. Drain and set aside.
03 - Cook onions in hot oil until soft, then brown the meat. Toss in garlic, marinara, and seasoning. Let everything simmer for 10 minutes.
04 - Mix the pasta, sauce, and half the Parmesan cheese together. Pour this mixture into the greased pan.
05 - Sprinkle mozzarella, the leftover Parmesan, and oregano on top. Cover with foil coated with grease (to avoid sticking).
06 - Bake for 25 minutes covered, then uncover and bake for another 5-10 minutes. You’ll know it’s done when it’s bubbly and golden.

# Notes:

01 - You can prep this ahead and store it cold.
02 - Lasts in the freezer for up to 3 months.
03 - Keeps fresh in the fridge for 3 or 4 days.

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