124 ounce can crushed tomatoes, preferably San Marzano
3cupsgrated mozzarella cheese
chopped parsleyfor serving
Instructions
Preheat the oven to 350°F.
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions for al dente. Drain, pour into a large bowl, and set aside.
In that same large pot you boiled the pasta in, heat olive oil over medium heat. Add onions and saute until tender, about 3 minutes. Add garlic and cook for another minute. Add salt, Italian seasoning, and red pepper flakes (if using).
Add sausage and ground beef, breaking the meat into small pieces as it cooks. Cook until meat is browned and cooked through, about 8 minutes.
Add the marinara and crushed tomatoes and stir until combined.
Add the rigatoni to the sauce and gently stir until mixed.
Transfer the pasta to a 9x13 baked dish. Top with mozzarella, cover with aluminum foil, and bake for 25 minutes. Uncover and bake for another 10-15 minutes until the cheese is slightly browned and bubbling.
Let cool for 5-10 minutes before serving. Top with parsley and enjoy.
Notes
Make ahead: You can make the rigatoni and sauce combination and then freeze this in a freezer bag for 2-3 months. When you'er ready, place the rigatoni mixture in a baking dish, top with mozzarella, and bake. You've got a dinner ready to go!Storage: Store leftovers in an airtight sealed container. Store in the refrigerator for 3-4 days.To reheat: Place in a 350˚F oven for 20 minutes or until heated through. You can also remove a portion of rigatoni from the baking dish and microwave on a microwave-safe plate for 1 ½ minutes.