I made this on Sunday night, but I decided to make a Rigatoni bake. Here's what I did:
4 Italian Sausage links (Mild)
1 lb lean ground beef
Spaghetti Sauce (see this entry for the recipe)
Shredded Monterey Jack cheese (to your likings)
Shredded Mozzarella cheese (to your likings)
1 shallot or white onion, chopped
Garlic Salt for ground beef flavoring
1 package (16 oz I believe?) Rigatoni
1. Begin by making your spaghetti sauce and browning ground beef in a different pan (make sure you season it first) and cook/brown Italian sausages thoroughly (also in another pan). Before the ground beef is thoroughly cooked, add the chopped onion. Let the onion wilt and then put the burner on simmer. Tend to your sausages and when thoroughly cooked, let cool off for about 15 minutes and then dice up into bite sized pieces. Add the sausage and meat mixture into the spaghetti sauce and let simmer while you prepare the Rigatoni.
2. Begin boiling water and when it comes to a boil add your Rigatoni and cook for 10-12 minutes to your preference (I don't really care too much for Al Dente so I go in between Al dente and soft). Drain and set aside. Get out a casserole dish (non-stick is great, if you don't have non-stick use PAM so the noodles won't stick) and put all of the pasta in the dish and then add the spaghetti/meat mixture on top. Then add your shredded cheeses and put in the oven at 350°F for about 15-20 minutes til the cheeses are melted.
3. Let cool for about 15 minutes and serve!
It is a bit time consuming but it's well worth it. I was hoping for leftovers but my husband liked it a lot and basically took the rest to work with him. And that makes me more happy than anything!!! (Speaks volumes for me!)