Italian Casserole (rigatoni And Cheese With Tomato Sauce)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 lb rigatoni pasta or 1 lb elbow macaroni
• 2 (15 ounce) cans tomato sauce
• 2 teaspoons dried oregano (or to taste)
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 3 garlic cloves, chopped
• 1 lb swiss cheese or 1 lb mozzarella cheese, sliced thin
• 1/2 cup butter, melted (1 stick)

Recipe

• 1 preheat oven to 350°f.
• 2 in a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
• 3 combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
• 4 add sauce to pasta and toss to coat.
• 5 in a baking dish, arrange pasta and cheese in layers, ending with cheese.
• 6 pour melted butter over all.
• 7 bake, covered, for 15 minutes.
• 8 uncover, and bake for another 15 minutes.
• 9 to freeze: undercook pasta by a minute or two. assemble dish as directed. wrap with plastic wrap and then foil. label and freeze.
• 10 to serve: thaw in fridge. remove plastic wrap and recover with foil. bake as directed for 20 minutes. then uncover and bake 15 more minutes.