Jesse Szewczyk presents a convenient recipe for baked rigatoni that eliminates the need to pre-boil pasta or make a separate sauce, simplifying preparation.
Using canned crushed tomatoes creates a meat sauce with the perfect consistency, providing just the right amount of clinginess to the pasta.
This easy baked rigatoni can be prepared in advance and stored for up to three days in the fridge, perfect for weeknight meals.
The recipe emphasizes using a single casserole dish to combine ingredients, resulting in less clean-up while still delivering a delicious baked pasta.
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