Arizona Midday – August 26th, 2013 Baked Rigatoni Skillet and Fresh Italian Salad By Trudy Maples - CookingwithTrudy Baked Rigatoni Skillet 1 box Rigatoni Pasta 1 pound hamburger meat (sweet Italian sausage can be used too) ½ sweet onion – diced 2 garlic cloves pressed 1 medium jar of Prego spaghetti sauce ¼ cup red wine 1 Tablespoon sugar 1 Tablespoon Italian Seasoning Salt and pepper to season (about 1 tsp of each) Garlic salt to season (about 1 tsp) 1 pound Mozzarella cheese Fresh basil Instructions: Preheat oven to 375. In a 12 inch non-stick skillet, that is oven safe, boil water adding a pinch of salt and some olive oil. Then, add in the box of Rigatoni and cook until done. Drain pasta and set aside. In the same skillet, put the hamburger meat, diced sweet onion, garlic pressed, season with salt, pepper and garlic salt. Cook meat until done and crumble until fine. Add in the Prego spaghetti sauce, red wine, sugar and Italian seasoning and simmer for 5 minutes, add the cooked pasta in and stir until combined with sauce. Grate the mozzarella cheese and spread on top and place 4 fresh basil leaves on top of the cheese and sprinkle with Italian seasoning. Bake at 375, for about 20 minutes (until the cheese is golden and bubbly). Serve with garlic bread and an Italian salad. Fresh Italian Salad 1 head of Romaine lettuce 1 can whole pitted black olives 1 red onion Pepperchini’s Fresh parmesan cheese Your favorite Italian dressing – I like Balsamic Instructions: Clean and dry the lettuce and cut into small squares. Drain the black olives and add into the salad, add in Pepperchini’s and slice the red onion into thin circles, spread on top of salad. Using a Vegetable peeler, cut fresh parmesan slices on top and drizzle with dressing.
Posted on: Tue, 01 Oct 2013 02:23:52 +0000