Servings: 6 | Preparation time: 15 minutes | Cooking time: 40 minutes
Ingredients
- 1 lb (450g) rigatoni pasta
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) ground beef or Italian sausage
- 1 tsp Cool Runnings garlic powder
- 1 tsp Cool Runnings onion powder
- 1 tsp Cool Runnings all natural all purpose seasoning
- 1 jar (about 680 mL) tomato pasta sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Directions
1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until just al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds.
4. Add the ground beef or sausage. Cook until browned, breaking it up as it cooks. Drain any excess fat.
5. Stir in garlic powder, onion powder, and all natural all purpose seasoning. Add the tomato pasta sauce, then simmer for 5 minutes to let the flavours combine. Season with salt and pepper.
6. In a large bowl, combine the cooked rigatoni with the sauce and ricotta cheese. Mix until evenly coated.
7. Transfer to a greased 9x13-inch baking dish. Sprinkle mozzarella and parmesan cheese evenly on top.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, until bubbly and golden brown.
9. Let cool slightly before serving. Garnish with chopped basil or parsley if desired.