Baked Rigatoni

Hey all!!! I know it's not a very good picture, but can promise it tastes a heck of a lot better than it really looks pictured. I didn't have good lighting and was trying to take a picture real fast with my broken phone before it turned off and also was trying to get a picture taken before we all started digging into it. Here is a recipe that I made without getting any ideas from a written recipe. It's actually one of many family favorites and go to recipes I (and now my mom) use for potlucks. I last made this dish 1 year ago for my husband and father-in-laws pool league pot luck. This recipe was 1st made is off the top of my head. It came from trying to put something together real fast for my hungry hard working husband and not really having anything to cook in the house. So, the first time I made it my mom had half the items and I had the other half. I then thought, " Hmmm, I'll invite our parents over to dinner and she always asks me what she needs to bring". I know, I know, I used my mom for some food items but hey! Look at the bright side, it worked out pretty darn well for the both of us in the end because I was running out of time to get dinner done on time and she hates to cook or clean. Well...so do I, but hey it worked out and I'll leave it at that. Back to the point, I will admit I have had this dish in a restaurant before however, this is completely my own style and take on it. No recipe mock or remake here. I hope you enjoy! BON APPETIT!

 

Baked Rigatoni

 

 

6 handfuls of rigatoni *approx 6 cups

6 tablespoons Oil approx. *used to keep the pasta from sticking
3 tablespoon butter1 large onion, chopped
1 - 1 1/2 kalbosi sausage, sliced. *start with 1
4 celery stalks, sliced
3 Tablespoon minced garlic
1 large can mushrooms, drained OR about 2 cups fresh *I prefer fresh and have to slice them. I usually use 1/2 - 3/4 of pkg.
1 can OR jar Spaghetti sauce *I prefer Hunts garlic & mushroom flavor in a can. Use any flavor or brand of preference
1 small can tomato sauce
Garlic powder
Onion powder
Chicken bouillon powder
Pepper
Salt
Garlic salt
Basil
Oregano
4-5 cups Shredded mozzarella *2 cups if your not a big fan of cheese OR unless you absolutely hate cheese then leave it out.

 

In a pot fill with water (I prefer to use hot because it starts to boil faster) oil and salt, bring to a boil. Add pasta stir every little bit. While water is trying to boil and pasta is cooking use this time to make your sauce. In a frying pan on medium heat saute' the butter, onion, sausage, celery, garlic and mushrooms. *add more of any ingredient if you choose, or leave out any ingredient. When you saute' the items make sure there is an even balance between the mixture/color. While it's cooking add the spices so it can begin to cook flavor into the food (make sure and taste a little piece to make sure its not too salty because the sausage already has salt). Once celery is soft, add spaghetti sauce and tomato sauce, and stir together. Reduce to low heat and continue to cook the sauce that way the spices get into the sauce. Add any additional spices until your happy with the flavor (I usually add a little more of all spices). Once pasta is done (not soggy, but is slightly chewy), remove from heat, drain water out and pour into a large baking dish. Add the sauce into the baking dish. Mix well. If the pasta does not have enough sauce add another small can of tomato sauce and make sure to taste and see if you need to add any additional spices. Even out the pasta and evenly put the shredded cheese on top. Cover with foil. Bake in a preheated oven at 350* for 40-45 minutes or until cheese is completely melted. *if you choose to not use cheese, then you don't need to bake the pasta. Just mix pasta and sauce together in the same pot you used for boiling the pasta.

 

Side Note:

*This meal serves well with Parmesan sprinkled on top. I usually serve this dish with fried chicken from the store and side salad

 

Enjoy!!!

SARAH :-)