We tried this recipe: https://www.dinneratthezoo.com/baked-rigatoni-pasta-recipe/ Our modifications: first, we added 4 oz chopped, trimmed fresh cremini mushrooms and 2 chopped roasted baby Yukon potatoes (about ¼ cup) to the 2 lb mince (1 lb beef, 1 lb hot Italian sausage without casing). Second, for the sauce we used 24 oz Rao’s marinara plus 15 oz (increased from 8 oz) no-salt tomato sauce. We seasoned generously with black pepper (about 2 tsp). We kept the 1 lb pasta the same, even with the increased amount of sauce. Finally, because we did not have a 9×13″ baking dish, we divided the sauced pasta into a standard loaf pan and two 6×9″ pans that were about 3″ deep; we lightly coated each pan with corn oil. Because the loaf pan was quite deep, we filled about halfway through with the sauced pasta, sprinkled with about 2 Tbsp shredded mozzarella (from a 10 oz package), and then added another layer of sauced pasta. For each filled pan, we sprinkled with shredded mozzarella (about 9 oz total) and ¼ cup shredded parmesan. We frozen the two smaller pans and baked the loaf pan this evening. (Nov. 2020)
Cooking Adventures 