Anita’s Crispy Cheesy Rigatoni al Forno

Delicious Baked Rigatoni Pasta, with a hearty meat sauce, and crispy cheesy top. Enjoy with your family and friends. Spread the LOVE!

Ingredients

1 pound ground beef

4 cloves garlic, minced

1 small onion, diced

5 Roma tomatoes diced, or crushed tomatoes can

2 Tablespoons extra virgin olive oil

1 Tablespoon butter

1 cup Pecorino Romano cheese, grated

1 pound of Rigatoni pasta, dried

1 Tablespoon tomato paste

2 teaspoons basil, dried

1 teaspoon oregano, dried

1 Tablespoon of fresh basil

1 teaspoon salt

1 cup tomato juice

1 teaspoon crush red pepper

1/3 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 375 grades Farenheit. Grease your oven broiler safe pan with some butter. Set aside. Meanwhile, boil pasta in salty water according to package instructions but reduce the time to 5 minutes less. Drain and set aside.
2. Use a large saucepan and heat butter with olive oil over medium heat. Add chopped onions and cook until soft. Add ground meat, cook until browns and incorporate minced garlic. Cook until beef juices are consumed. Add tomato paste and chopped tomatoes. Stir.
3. Seasoned with dried oregano, basil, salt, black pepper and crushed red pepper flakes. Add tomato sauce. Allow to simmer for about 20 minutes at low heat.
4. Remove sauce from heat, add some tear fresh basil leaves, and mix with Rigatoni pasta.
5. Pour pasta into the greased baking pan. Sprinkle Pecorino Romano cheese over the top. Bake for about 20 minutes or until top is crispy and melty.
6. Place under broiler on high for 2 to 3 minutes for topping to get extra crispy. Remove from oven. Drizzle a little bit of olive oil over the top and garnish with fresh basil leaves.
7. If you can wait, let it set for 5 to 10 minutes in pan and then serve it. Enjoy :))!