Ingredients with Measurements:
- 1 pound of ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes, drained
- 1 can of tomato sauce
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- 1 package of rigatoni pasta
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- Fresh basil leaves, chopped
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, cook the rigatoni pasta according to the package instructions. Drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the onion, green bell pepper, and garlic. Cook until the vegetables are soft.
4. Add the diced tomatoes, tomato sauce, dried basil, dried oregano, salt, black pepper, and red pepper flakes to the skillet. Stir to combine.
5. Add the cooked rigatoni pasta to the skillet and stir to coat the pasta with the sauce.
6. Pour the pasta mixture into a 9x13 inch baking dish.
7. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
10. Remove the baking dish from the oven and let it cool for a few minutes.
11. Sprinkle chopped fresh basil leaves over the top of the casserole before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 21g
Carbohydrates: 37g
Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Rigatoni pasta can be substituted with penne or ziti pasta.
- Shredded mozzarella cheese can be substituted with shredded provolone cheese.
- Grated Parmesan cheese can be substituted with grated Romano cheese.
Variations:
- Add sliced mushrooms to the skillet when cooking the ground beef.
- Use Italian sausage instead of ground beef.
- Add chopped pepperoni to the pasta mixture before baking.
- Add sliced black olives to the pasta mixture before baking.
Tips and tricks:
- Be sure to drain the diced tomatoes before adding them to the skillet.
- Use a good quality tomato sauce for the best flavor.
- Don't overcook the pasta before adding it to the skillet.
- Let the casserole cool for a few minutes before serving to allow it to set up.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the casserole in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Montagna Pizza Casserole in individual bowls or on plates. Garnish with additional chopped fresh basil leaves.
Garnishes:
Chopped fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the casserole is too dry, add a little more tomato sauce to the skillet before adding the pasta.
- If the casserole is too watery, let it bake for a few more minutes without the aluminum foil to allow the excess liquid to evaporate.
Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Pizza casserole is a popular dish in Italian-American cuisine. It combines the flavors of pizza with the convenience of a casserole.
Flavor profiles:
The Montagna Pizza Casserole is savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the Montagna Pizza Casserole as a main dish for dinner or as a hearty lunch.
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