Italian Casserole (Rigatoni and Cheese With Tomato Sauce) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Cheap and easy and tasty. Ingredients:
1 lb rigatoni pasta or 1 lb elbow macaroni |
2 (15 ounce) cans tomato sauce |
2 teaspoons dried oregano (or to taste) |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
3 garlic cloves, chopped |
1 lb swiss cheese or 1 lb mozzarella cheese, sliced thin |
1/2 cup butter, melted (1 stick) |
Directions:
1. Preheat oven to 350°F.
2. In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
3. Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
4. Add sauce to pasta and toss to coat.
5. In a baking dish, arrange pasta and cheese in layers, ending with cheese.
6. Pour melted butter over all.
7. Bake, covered, for 15 minutes.
8. Uncover, and bake for another 15 minutes.
9. To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
10. To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.
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