Rigatoni

Ingredients

1 lb lean ground beef
1 medium onion diced
1 tablespoon Italian seasoning
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
5 cups tomato pasta sauce about 2 jars
1 lb Rigatoni pasta about 500 g
2 cups shredded mozzarella cheese

Instructions

In a large saucepan, crumble and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices.

Add Italian seasoning, garlic, salt and pepper and cook 1 minute.
Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook in the oven).
Reserve 1/2 cup pasta water and drain. Stir pasta water into meat sauce.
Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9×13″ or similar baking dish.
Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.