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Published on Sep 5, 2016
SAVE & BAKE BEEF AND CHEESE RIGATONI Yields 2 9x13 in (23x33 cm) casseroles
2 pounds ground beef Salt & pepper 3 tablespoons salted butter ⅓ cup flour 3 cups milk 1 cup unsalted butter (2 sticks), melted 2 pounds rigatoni, cooked 4 eggs, beaten 24 ounces marinara sauce 3 cups shredded mozzarella cheese ½ cup shredded parmesan cheese
PREPARATION Preheat oven to 375°F/190˚C. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain. In the same pan, melt the butter, and mix with the flour until it forms a paste. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside. In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan. Bake both for 30-35 minutes, or until cheese is melted and golden brown. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.) Enjoy!
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