Ingredients40 m servings 823 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
- Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
- Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.
Per Serving: 823 calories; 38.8 g fat; 66.7 g carbohydrates; 51.7 g protein; 122 mg cholesterol; 1892 mg sodium. Full nutrition
ReviewsRead all reviews 13
I used half of the ground beef and half of the sausage and about 1.5 cups of mozzarella/mixed Italian cheese and a total of 32 ounces of sauce (Ragu light tomato and basil).
This recipe is so easy and adaptable to everyone's tastes. I only used beef instead of the beef/sausage combination and also omitted the mushrooms. I also used a different pasta sauce, and I t...
Fantastic!! All I changed was to reduce the amount of cheese (not a big cheese fan), but other than that I followed the recipe to the letter and it is wonderful! I'm very much a novice in the ...
Make this with 2 sweet and 2 hot Italian sausages that you cook and break up into small pieces. Use 1 lb. of rigatoini. Mix together the sausage, rigatoni, 2 cups marinara and add 2 medium siz...
I tend to only review recipes if they're real standouts (or stinkers). This was delicious!! And it made sooo much. I have a casserole dish that's bigger than 9x13 so I guess maybe a 10x15, that'...
This is easier to make and tastes better than lasagna in my opinion. I omitted the ground beef, used 1 lb of ground hot Italian sausage, half a lb of rigatoni pasta, 4 oz canned chunky portabell...