Baked Rigatoni with Steamed Garlic Vegetables and Toasted Parmesan French R
A simple recipe with vegetables and homemade garlic toasted French Rolls. A delightful dish the whole family can enjoy. Serve with guests, or make enough for dinner and leftovers.
Yield: 6 Servings Ready in 1 hours, 30 minutes
favorite of 6 people 4 people want to try
|1 - 16 oz package of Rigatoni|
|1 lbGround Beef|
|1 tbspdried Parsley flakes|
|1 tbspOregano powder/leaves|
|Chopped Bay Leaves (2-3)|
|2 tbspminced garlic|
|2 - 14.5 oz S&W Premium Ready Cut Italian Recipe|
|1 - 1lb 7 oz jar of Prego Italian Sausage and Gar|
|1/8 tspCrushed Red Pepper Flakes|
|Salt and Pepper to taste|
|1/2 cup ofchopped onion|
|1-1/2 cup shredded Parmesan Cheese|
|1 package ofFrench Rolls|
|1 cup ofshredded Mozzarella Cheese|
|1 package ofMixed Vegetables (Carrots; Broccoli, and Cauliflower).|
Baked Rigatoni with Steamed Garlic Vegetables and Toasted Parmesan French R Preparation
Cook Rigatoni pasta according to directions on package. Preheat oven to 375 degrees. Brown the ground beef in a large skillet until almost done. Remove from heat and drain. Return back to pan and Add 1 tbsp of garlic, dried parsley flakes, Oregano, Bay leaves, Red Pepper Flakes, Salt, Pepper and chopped onions. Cook until onions are tender, not browned.Drain and add S&W Italian Recipe diced tomatoes. Add Prego Italian Sausage and Garlic Sauce. Stir while cooking on low-medium heat. Spray/lightly grease a 13x9 glass pan. Drain Rigatoni noodles. Gently mix Rigatoni noodles with meat sauce. Place in pan. Cover with Mozzarella cheese and 1 cup of shredded Parmesan cheese. Bake for 30-40 minutes, or until cheese is Golden-Brown. Set aside to cool.
Mix 1/4 cup butter with 1 tbsp of minced garlic. Cut French rolls in half. Butter each slice of French Roll with butter, sprinkle remainder of shredded Parmesan cheese, and garnish with dried parsley. Place on cookie sheets and broil for 5-6 minutes/ or until toasted and cheese is melted.
Steam Vegetables until tender, toss with olive oil, garlic butter, and garnish with parsley flakes.
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