*Cheesy Baked Rigatoni with Meat Sauce

Ingredients:

For the meat sauce:

• 1 lb (450g) ground beef (or a mix of beef and pork)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (14 oz) can tomato sauce

• 2 tbsp tomato paste

• 1 tbsp dried basil

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes (optional, for a little heat)

• 1 tbsp sugar (optional, to balance acidity)

• Salt and pepper, to taste

• 1/4 cup fresh basil or parsley, chopped (optional)

For the rigatoni:

• 1 lb rigatoni pasta

• Salt (for boiling water)

For the cheesy topping:

• 2 cups shredded mozzarella cheese

• 1 cup ricotta cheese

• 1/2 cup grated Parmesan cheese

• 1 egg (optional, to mix with ricotta for creaminess)

• 1 tsp dried Italian seasoning (optional)

Instructions:

1. Prepare the Meat Sauce:

• In a large skillet or saucepan, heat a bit of olive oil over medium heat.

• Add the chopped onions and sauté until softened, about 5 minutes.

• Add the minced garlic and cook for 1 more minute until fragrant.

• Add the ground meat and cook until browned, breaking it up with a spoon as it cooks.

• Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, and red pepper flakes. Season with salt, pepper, and sugar to taste.

• Let the sauce simmer for 20–30 minutes on low heat, stirring occasionally. If the sauce thickens too much, add a little water to reach your desired consistency.

2. Cook the Rigatoni:

• While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente (firm to the bite).

• Drain the pasta and set aside.

3. Assemble the Dish:

• Preheat your oven to 375°F (190°C).

• In a large mixing bowl, combine the cooked pasta with the meat sauce. Stir well to coat the pasta evenly.

• Transfer the pasta and sauce mixture into a large baking dish.

• Dollop or spread the ricotta cheese over the pasta, then sprinkle evenly with mozzarella and Parmesan cheese.

• If desired, mix the ricotta with an egg before adding to make it extra creamy.

4. Bake:

• Cover the baking dish with aluminum foil and bake for about 20 minutes.

• Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden on top.