Ingredients
for 8 servings
-
2 lb ground beef (910 g) - salt, to taste
- pepper, to taste
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3 tablespoons salted butter - garlic powder, to taste
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⅓ cup flour (40 g) - onion powder, to taste
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3 cups milk (710 mL) -
2 lb rigatoni, cooked (455 g) - 4 eggs, beaten
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24 oz marinara sauce (680 g) -
3 cups shredded mozzarella cheese (300 g) -
½ cup parmesan cheese (55 g)
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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.)
- Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
- Enjoy!
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Tips
1 of
13
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Danyelle Scott
Make sure you season everything very well even a little salted butter on the noodles to help everything come together.
2018-07-14T23:00:13Z Helpful (21) -
estrecker
Add more marinara sauce!
2018-07-20T00:39:12Z Helpful (18) -
Alexandra Love
Did half the recipe but still used 24oz of sauce as well as added garlic powder and onion powder to the white sauce. Turned out great.
2018-07-30T01:39:39Z Helpful (17) -
reesesluvr27
Cut recipe in half and it made the perfect amount for two people with leftovers for lunch the next day!
2018-08-03T23:59:58Z Helpful (13)
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