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|Deliciously Italian Rigatoni|
|Recipe courtesy North Dakota Wheat Commission|
|8 ounces rigatoni
1 pound ground beef
3 cloves minced garlic
1 teaspoon cayenne, divided
½ cup water
¾ teaspoon sugar
1 teaspoon Italian seasoning
1 teaspoon onion salt
1 can (6-ounce) tomato paste
1 can (8-ounce) tomato sauce
2 tablespoons olive oil
2 tablespoons flour
2 ½ cups milk
1 ½ cups Italian blend of 6 cheeses or any combination of mozzarella, smoked provolone, Parmesan, Romano, fontina and asiago
½ cup freshly grated Parmesan cheese
|Cook pasta according to package directions; drain.
In a large skillet over medium heat, brown ground beef; drain. Add garlic, ¾ teaspoon cayenne, water, sugar, Italian seasoning, onion salt, tomato paste and sauce and heat through.
In a saucepan, mix oil with flour, ¼ teaspoon cayenne and milk. Bring to a boil, stirring with whisk until smooth. Add Italian cheese mix and blend until smooth. Pour cheese sauce over drained pasta. Pour into 13 x 9-inch baking pan coated with cooking spray. Spread tomato/meat sauce over pasta. Sprinkle with Parmesan cheese and parsley. Bake in a preheated 350-degree oven for 30 minutes. Serves 6.
Note: Can be prepared in advance and refrigerated; bake until heated through.