Baked Rigatoni

Step 1

Preheat oven to 350 degrees. Spray a 12 by 8-inch or 13 by 9-inch baking dish with non-stick cooking spray.

Step 2

Cook pasta in lightly salted water about 1 minute shy of al dente according to directions listed on package. Reserve 1/4 cup pasta water, drain pasta.

Step 3

Meanwhile heat olive oil in a 12-inch skillet. Add beef and cook and crumble until browned. Drain excess fat, then add garlic and saute 30 seconds longer.

Step 4

Stir in 1/4 cup pasta water, tomato basil sauce, diced tomatoes, and Italian seasoning.

Step 5

In empty pot, toss together sauce, drained pasta, 3/4 cup mozzarella and 1/4 cup parmesan cheese. Season just lightly with salt as needed and pepper to taste.

Step 6

Pour mixture into prepared baking dish. Try to cover all of the pasta with some of the sauce so it doesn't dry up during baking.

Step 7

Sprinkle top with remaining 1 1/4 cups mozzarella and 1/4 cup parmesan cheese. Cover with foil (curve foil over to prevent cheese from sticking to foil).

Step 8

Bake in preheated oven 25 - 30 minutes. Serve warm garnished with basil or parsley leaves.