Bake & Save Beef and Cheese Rigatoni
by Hannah Williams
Ingredients
for 4 servings
- 2 lb (910 g) ground beef
- salt, to taste
- pepper, to taste
- 3 tablespoons salted butter
- garlic powder, to taste
- ⅓ cup (40 g) flour
- onion powder, to taste
- 3 cups (710 mL) milk
- 2 lb (455 g) rigatoni, cooked
- 4 eggs, beaten
- 24 oz (680 g) marinara sauce
- 3 cups (300 g) shredded mozzarella cheese
- ½ cup (55 g) parmesan cheese
Preparation
- Preheat oven to 375°F (190˚C.)
- In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
- In the same pan, melt the butter, and mix with the flour until it forms a paste.
- Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
- In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
- Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
- Bake both for 30-35 minutes, or until cheese is melted and golden brown.
- Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
- Enjoy!
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