I know its Summer, and its hot, and all you feel like making is hot dogs and salad, but sometimes a hearty meal is needed to spice things up. I would definitely make this casserole in the winter months...
but for now..it fed my husband and I for 4 straight days.
That means I didn't have to cook for 3 of them...which was heavenly for me!
In a large pot sweat 1 chopped onion in 1 tbsp olive oil. Season with a little Salt and Pepper too.
Once the onions are well on their way add about 1 tbsp minced garlic and 1 tsp minced rosemary.
To the onions add 1/2 lb spicy pork sausage meat (you can usually find this out of the casings in your grocery store) and 1/2 lb extra lean ground beef. Cook until meat is browned and add 1 1/2 jars of prepared marinara sauce.
Here is a little tip for all you spaghetti sauce makers. You know when you are left with the Parmesan cheese rinds and you just throw them out??? DON'T!! Freeze those suckers and when you are making sauce just chuck them in for extra yummy flavour city! I had 3 rinds in the freezer and threw them all in. Let this simmer for about 45 minutes to an hour.
When the sauce is complete boil 3/4 of a package of
Rigatoni. I boiled the whole thing and it was wayyy too much. Drain the pasta when it is cooked to al dente.
In a deep lasagna pan spread a little of the sauce on the bottom
Add a layer of the
Rigatoni. You are totally welcome to arrange them neatly in rows for optimal presentation here...however, i was hungry and just dumped it on.
Now add about 8 slices of provolone cheese
and 3/4 cup of sour cream.
Top this with 1 cup of cottage cheese...you are probably thinking that this sounds kinda weird..trust me..
Top with a boat load of meat sauce
now add the rest of your rigatoni
2 cups of freshly shredded Mozzarella cheese
More sauce
Top with Parmesan Cheese and bake at 350F for 30-45 minutes.
So cheesy
Try this baby out...you will not regret it!
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