Meat Lovers Baked Pasta Food

MEAT LOVERS BAKED SPAGHETTI

Steps:

• Preheat Oven to 350°
• In a large skillet brown ground beef and Italian Sausage with garlic and diced onion.
• Add Diced Petite Tomatoes, 2 cans tomato sauce, 1 can tomato paste, water, seasonings, Parsley, and sugar.
• Mix well. Turn heat to low. Cover and Simmer for minimum of 30 minutes up to 2 hours. If sauce becomes too thick add another 1/2 cup of water.
• Bring a large pot of water to boil. Add a pinch of salt and 1 Tablespoon of Olive Oil.
• Once water is boiling add 16 oz. of Angel Hair Pasta and Cook until "al dente".
• Drain cooked pasta. Place Pasta in a large bowl. Add Melted butter and 1/3 cup of Grated Parmesan. Mix well.
• Add two large eggs into the pasta. Mix well.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• You will need to mentally divide sauce, pasta, and cheeses into thirds to create all three layers of this dish.
• Place a layer of meat sauce in the bottom of the baking dish. Add a layer of pasta. Sprinkle with 1 1/4 cup Mozzarella Cheese and a sprinkle of combined cheddar cheese and jack.
• Top with a layer of 1 cup of sliced Pepperoni.
• Add another layer of Pasta Mixture and Cheeses, starting with Mozzarella and ending with Cheddar.
• Top, by the Tablespoonful, with Ricotta Cheese.
• Add another layer of Pasta mixture. Gently push down into baking dish to create room for the final layer of sauce and cheese.
• Top with remaining sauce and the last of the cheese.
• Place pan in Preheated 350° oven and bake for 45-60 minutes or until cheese is melted and sauce is bubbling.
• Cut into 12 squares. Serve immediately.

MEATY BAKED RIGATONI

Steps:

• Heat a 3 - 3.5qt pot over medium heat with the olive oil and add the diced onion. While the onion is cooking, remove the casings from two of the sausages and add to a skillet over medium heat. Using a fork or meat chopper, break the sausage into smaller pieces. Cook both for 6-7 minutes, stirring occasionally. Remove the sausage from the heat once it looks mostly cooked through.
• When the onion turns translucent, add the garlic, oregano, basil, red and black pepper and continue cooking for about 1 more minute. Add the entire can of crushed tomatoes and stir until combined, lowering the heat to a low simmer. The sauce may look a little oily from the olive oil, keep stirring until it looks smooth and incorporated.
• Add the tomato paste, garlic powder, onion powder, salt, and sugar. Stir to combine and allow to cook 2-3 minutes. Taste the sauce and add more salt or sugar to your preference. Add the bay leaves and the cooked sausage and stir, if you're using frozen meatballs, add them now and cover the pot. Allow it to continue simmering on low for another 20 minutes, stirring occasionally.
• While the sauce simmers on low, reheat the skillet that you cooked the sausage in. Add the remaining sausages (casings intact) and cook on medium, turning occasionally. As the sausage cooks, fill a large pot a little over half-way with water and bring to a boil for the pasta. Add salt, and a splash of oil if you prefer, and add the rigatoni when the water begins to boil.
• Meanwhile, preheat your oven to 350°F / 180°C.
• Cook the pasta to al dente according to the instructions on your box of pasta. When the sausage is nicely seared on all sides and feels mostly solid to the touch, you can remove them from the heat and allow to cool.
• Once the pasta tastes al dente, turn off the burner and strain the water. Return the pasta to the large pot and add the sauce. Gently stir to combine everything together. If using fresh meatballs, add them now. Slice the sausage into coins, about ¼ inch thick. If they're still pink inside, don't worry, they will finish cooking in the oven.
• Use a deep baking dish like a 3.5-quart casserole dish or a deep sided 9x13 baking dish and begin filling it. Start with some of the mixed pasta and sauce, add half of the sausage coins, then cover with half of the mozzarella. Arrange the pepperoni on top of the cheese. Next do another layer of pasta and sausage, then more mozzarella and pepperoni. Top off with a mix of the shredded mozzarella and parmesan over the pepperoni.
• Place into the oven, uncovered, and bake for 30 minutes. Remove when the top looks good to you and allow to rest for a few minutes before serving.

MEAT LOVERS' PIZZA-STUFFED SHELLS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
• Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
• Preheat the oven to 450 degrees F.
• Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
• Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
• Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
• Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.