This great recipe from the “Let’s Get Cooking” radio show can easily be doubled, if you own pans and bowls large enough! Even one recipe of this great pasta makes a large amount. After being assembled it can be kept in the refrigerator several days before baking, if desired. It’s great for serving large groups, or for sharing with friends or neighbors who are under the weather. Chris Woodhouse brought us this recipe.
Cook according to package instructions 1 Â½ lbs ziti or rigatoni pasta. Drain and set aside
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
Drain well and stir into pasta.
29oz can diced tomatoes
1 26oz jar thick spaghetti sauce
Â½ t dried basil
Â½ t dried oregano
1-2 t minced garlic
salt and pepper to taste
Pour into a 9â€ X 13â€ pan (it may not all fit!). Top with lots of grated Mozzarella cheese and a lesser amount of grated Parmesan cheese. Cover with foil. At this stage, it can be refrigerated for up to two days before baking.
Bake (with foil on) at 350F for 45 minutes. Uncover and bake 5 minutes more.