1 can (15 ounces) of diced tomatoes, drained
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/2 teaspoon of red pepper flakes (adjust to your spice preference)
Salt and black pepper to taste
2 cups of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
2 cups of rigatoni pasta, cooked and drained
Fresh basil leaves for garnish
Instructions
Begin by preheating your oven to 350°F (175°C). This will ensure that your casserole bakes to perfection.
In a large skillet, cook the Italian sausage and ground beef over medium-high heat until they are browned and crumbled. Make sure to break them into smaller pieces as they cook.
Stir in the diced onion, green bell pepper, and minced garlic. Cook for a few minutes until the vegetables are tender and aromatic.
Add the tomato sauce, diced tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Mix everything thoroughly and let it simmer for about 10 minutes, allowing the flavors to meld together.
In a large baking dish, spread half of the cooked rigatoni pasta evenly on the bottom. Top it with half of the meat and sauce mixture, followed by half of the mozzarella and Parmesan cheese.
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