INGREDIENTS:
- 8 oz. Rigatoni
- 1 lb. ground beef
- 1/2 c. chopped onion
- 2 cans (8oz each) Tomato sauce
- 1 tsp sugar
- 1/2 tsp. salt
- 1/2 tsp. Oregano leaves
- 1/4 tsp. Basil leaves
- 1/4 tsp. Ground Black pepper
- 1/2 lb. Velveeta Cheese, cut up
DIRECTIONS:
Preheat oven to 350′. Lightly coat 2-quart rectangular baking dish with nonstick cooking spray; set aside. Cook rigatoni according to package directions. Drain.
Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain fat. Stir in tomato sauce, sugar, salt, oregano, basil and pepper. Bring to a boil; reduce heat. Cover and simmer for 5 mintues. Stir in cooked pasta.
Spoon pasta mixture into prepared dish. Place cheese on top. Cover tightly with foil. Bake for 30 minutes. Uncover. Bake for 10 minutes more or until heated through.
Serves 6.
About A Cowboy's Wife
I just want to say that I love your blog page. I love the way you have some of your recipes with you actually cooking on some them. Well I tried the baked Ziti last night and it was great. I didn’t have any velveeta, and I had some cheez whiz instead, and it turned out pretty good!
I was acutally wondering do you have any recipes for cooking curry chicken or have any tips?
I have never in my life mad ANY italian dish with VELVETTA. Are you sure this is correct???
Baked Rigatoni looks delicious in the photo.
This recipe sounds delicious and the picture looks mouthwatering!! This is definitely a recipe I will copy and make for my family this weekend!! Thanks so much for the recipe!!