1 pound Rigatoni
2 T. olive oil, plus more as needed
1 onion, chopped
2 garlic cloves, chopped
1 ½ lbs. Ground beef
½ c. chopped fresh parsley
1 T. dried oregano
1 large can (28-oz) peeled and chopped tomatoes
1 c. heavy cream
salt and pepper
½ pound shredded mozzerella
1 c. grated parmesan or asiago cheese
Cook pasta according to package directions.
Drain rigatoni, place in a large bowl and toss with a little olive oil to
prevent sticking, set aside. In a pot, heat
2 T. olive oil over medium high heat.
Add the onion and garlic and cook, stirring, until soft, about 5
minutes. Add the beef and cook,
stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low
and simmer, uncovered, until the tomatoes break down and the flavors have
melded, about 20 minutes. Stir in the
cream, raise the heat and return to a boil.
Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the
sauce and toss to coat well. Oil the
bottom of a shallow 3-quart baking dish.
Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzerella. Top with the remaining pasta, the remaining
mozzerella and the parmesan. Bake until
the sauce is bubbly and the top is crusty and golden brown, about 35
minutes. Remove from the oven, let
stand for about 5 minutes and serve.