Baked Rigatoni

This is the one and only recipe I consider to be my own. I started making this dish about a year ago but it has morphed into something totally unrecognizable from the original recipe. It's delicious and it makes tons of leftovers. I hope you enjoy it!

Baked Rig

1 lb Rigatoni
1 lb ground beef
4 cups Italian blend cheese, shredded
Salt
Pepper

Marina Sauce
3 cloves garlic, minced
2 pinches crushed red pepper flakes
2 tablespoons extra virgin olive oil
1 can (28 oz) crushed tomatoes
1 can (2oz) petite diced tomatoes (or another can of crushed)
15 to 20 leaves fresh basil, roughly cut or torn
A handful of chopped fresh flat-leaf parsley

Put a large pot of water on to boil. Cook Rigatoni per package directions. While the Rig is cooking start to brown the ground beef. When the ground beef is just about browned add salt and pepper to taste.

While the pasta and meat are cooking make the marinara sauce. Heat garlic and crushed red pepper in olive oil in a pot over medium heat. When the garlic speaks by sizzling in the oil, add tomatoes and herbs. Bring to a bubble, reduce heat, and let the sauce stand on low heat until you need it.

Drain pasta and return to pot. Add meat, marinara sauce, and half the cheese to the pasta. Mix well. Pour mixture into a 13x9 casserole dish that has been sprayed with non stick spray. Top with remaining cheese. Cover the dish with tin foil slightly tented so it doesn't touch the cheese.

Bake at 350 for 40 minutes. You can remove the foil for the last 5 minutes to brown the cheese if you want.

Nutrition stuff as determined by me
Servings: 6
Calories per serving: 772
Fat: 32 g
Carbs: 81 g
Dietary Fiber: 13
Protien: 44 g