This is the second time I’ve made this recipe that I stumbled upon on online from Small Town Influencer. She said it was a great dish to make ahead for dinner prep or to take to someone, and she’s right. It is so good and very easy to make ahead.
Christian likes it so much that he requested an encore, which doesn’t always happen.
It warms up really well for leftovers, so let’s go ahead and get into it!
INGREDIENTS
1 lb ground beef
1 jar good spaghetti sauce (I use Rao’s)
additional herbs of your choosing (not necessary but I add Italian seasoning, oregano, garlic powder)
1 bag of rigatoni pasta
1 ball of mozzarella cheese
refrigerated pesto
fresh shaved parmesan
DIRECTIONS
Brown your meat and drain excess grease. Add your spaghetti sauce and any seasonings you prefer, set aside to cool.
Boil pasta separately, slightly undercooked (I cooked mine for 8 minutes and the bag said to cook for 12 minutes).
Combined cooked pasta with meat sauce.
Preheat oven to 375.
Butter your 9 x 13 pan. Layer in the following order:
pasta and meat sauce
sliced mozzarella
layer of pesto
second layer of pasta and meat sauce
top with parmesan
Bake in the oven at 375 for 30 minutes covered with foil and then 30 minutes without foil.
Top with fresh herbs, if you wish!
Sorry I didn’t get a picture once plated. I told myself to, but the many people in my house were distracting and she forgot.
If you try this, let me know what you think! I’m glad I’m sharing the recipe so I will remember where to find it next time.
Thank you so much for reading! You can find more of my favorite recipes in the food & drink category of this site. XO –
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