Moms Italian Pasta Bake

Mom's Italian Rigatoni Bake via Lashes and DashesToday I bring you my Mom’s Italian Pasta Bake, many years ago she cooked for a family and this was one of their most requested dishes! This dish taste great if you want to freeze it, you could also make a double batch. If you decide to freeze it do not add the cheese until ready to Bake.  I love this dish, it is truly a comfort food! It is also super easy to make, I think it is the shortest recipe I have ever posted!

Mom's Italian Rigatoni Bake via Lashes and Dashes

Ground Chuck and seasonings.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Browning the meat.

Mom's Italian Rigatoni Bake via Lashes and Dashes

The browned meat ready to be drained.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Our pasta of choice.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Cooking the pasta.

Mom's Italian Rigatoni Bake via Lashes and Dashes

The drained meat ready to be mixed into the sauce.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Pasta, Sauce and half of cheese mixed together.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Pasta Bake with the rest of the cheese on top and ready to go into oven.

Ingredients

1 pound of ground sirloin

16 ounce box Muellers Penne Pasta

24 oz jar of your favorite pasta sauce

Italian spices of choice

8 oz mozzarella cheese

4 oz Parmesan cheese

Directions

Brown the sirloin in a large pan. Once meat is cooked drain off any fat on a paper towel. Cook pasta until Al Dente. Put into baking dish of choice, add in sauce as well as the meat and the cheese, mix until blended and bake it at 350 for 30 minutes or until all the cheese is melted and top is golden brown.

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