Recipe by ERINLOVE65
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook ERINLOVE65."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) can
2 (32 ounce) jars
Classico® Tomato and Basil Sauce
1 1/2 pounds
shredded mozzarella cheese
thinly sliced pepperoni
I used half of the ground beef and half of the sausage and about 1.5 cups of mozzarella/mixed Italian cheese and a total of 32 ounces of sauce (Ragu light tomato and basil).
This recipe is so easy and adaptable to everyone's tastes. I only used beef instead of the beef/sausage combination and also omitted the mushrooms. I also used a different pasta sauce, and I think just about any kind would work in this recipe. This is a favorite of my kids' and of mine because it is simple, quick, and the whole family loves it!
Fantastic!! All I changed was to reduce the amount of cheese (not a big cheese fan), but other than that I followed the recipe to the letter and it is wonderful! I'm very much a novice in the kitchen and even so, it turned out great!
Make this with 2 sweet and 2 hot Italian sausages that you cook and break up into small pieces. Use 1 lb. of rigatoini. Mix together the sausage, rigatoni, 2 cups marinara and add 2 medium size ripe tomatoes, diced plus about 1 tsp. of oregano and 1/2 tsp. hot red-pepper flakes plus 1/2 cup fresh basil leaves coarsely torn plus 12 oz. of mozzarella. Toss well and add extra mozzarella to the top and bake until cheese is melted about 20 minutes. KC*
Yummy and easy!
I tend to only review recipes if they're real standouts (or stinkers). This was delicious!! And it made sooo much. I have a casserole dish that's bigger than 9x13 so I guess maybe a 10x15, that's the dish I put the pasta mixture into and it filled it right up to the rim! I didn't want it to run over while baking so I scooped some out to go into a 8x8 dish. The changes I made were I used two 240z jars of sauce and one of them was marinara-and that was plenty and I do not like pasta dishes on the dry side. Whenever I see a pasta recipe I immediately think "onion and garlic" so I diced up an onion and minced several garlic cloves into the meat mix. I also used more mozzarella (2 1lb blocks) and I put it throughout the pasta and on top. And I totally forgot the mushrooms! Which is fine w/ me, b/c it gives me a reason to make this again soon! And when I do make it I'll add 2 cans of mushrooms and a can of diced tomatoes. This is a great recipe b/c it's easy, absolutely delicious and makes a LOT.
This is easier to make and tastes better than lasagna in my opinion. I omitted the ground beef, used 1 lb of ground hot Italian sausage, half a lb of rigatoni pasta, 4 oz canned chunky portabella mushrooms, crushed my own 28 oz can of roma tomatoes, 8 oz packaged Italian mozzarella cheese mix, and covered the whole thing in spicy pepperoni. A dash of Italian seasoning and a touch of garlic powder in the sauce blended nicely with the flavors as well. This was perfect for my sweetie and I with some leftovers to spare. I will definitely make this again. Thanks for this recipe!
Made very few changes but overall it was a hit....LOVED IT!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Rigatoni Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 349
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Everything you love about pizza in a simple casserole.
See how to make all-natural Johnsonville® Ground Italian Sausage stuffing.
See how to make a quick-and-easy, creamy chicken casserole.