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Deliciously Italian Rigatoni
Genevieve Kirmis, Bismarck, ND

8 ounces rigatoni
1 pound ground beef
3 cloves minced garlic
1 teaspoon cayenne, divided
cup water
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 cups milk
1 cups Italian blend of 6 cheeses or any combination of mozzarella, smoked provolone, Parmesan, Romano, fontina and asiago
cup freshly grated Parmesan cheese
Parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet over medium heat, brown ground beef; drain. Add garlic, teaspoon cayenne, water, sugar, Italian seasoning, onion salt, tomato paste and sauce and heat through.

In a saucepan, mix oil with flour, 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.

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