Big Eddie’s Rigatoni

16-oz. pkg. rigatoni pasta, uncooked
1/8 teaspoon salt
2 lbs. lean ground beef
1-1/2 oz. pkg. spaghetti sauce mix
45-oz. jar chunky tomato, garlic and onion pasta sauce
8 slices mozzarella cheese, divided
8 slices provolone cheese, divided
8-oz. container sour cream
Garnish: grated Parmesan cheese

Cook pasta according to package directions; drain, mix in salt and set aside.

Meanwhile, in a large, deep skillet over medium heat, brown ground beef; drain. Stir in spaghetti sauce mix and pasta sauce; heat through.

In a greased 13″x9″ baking pan, layer half the pasta, 4 slices mozzarella cheese and 4 slices provolone cheese. Spread entire container of sour cream across top. Layer half of ground beef mixture. Repeat layering, except for sour cream, ending with ground beef mixture. Garnish with Parmesan cheese.

Bake, uncovered, at 350° for 30 minutes, or until bubbly.

Serves 8.


Lodge Pre-Seasoned Deep Skillet, 10.25-inch

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