Stuffed Rigatoni Lasagna Recipe
I recently went grocery shopping at a "new to me, again" store called Aldi. Aldi has been in my area for well over 15 years. If you have spent time reading my blog, you are well aware that I am very fond of grocery stores!! I love discovering new stores and the products they carry. I shopped at Aldi, occasionally, when my kids still lived at home, but haven't stopped at an Aldi Store for some time. A few days ago, I drove past an Aldi and thought I'd stop in. The Aldi store I stopped at was in Shawano WI. The store was very clean and the people working there were very friendly. I actually bought more than I had expected to! I had a cart full of groceries. Many items they carry are German products, and Aldi brand name products. Aldi carrys a nice variety of products. Among those products were: Spinach & Ricotta Stuffed Spinach Rigatoni. I decided to make lasagna using the rigatoni in place of the lasagna noodles. I have used stuffed ravioli before, in place of the lasagna noodles, so I thought why not use the stuffed rigatoni~ The stuffed rigatoni shells worked perfectly in this recipe. It was delicious~ This casserole would be great to bring to a "potluck" or "bring a dish to work" day. If you have never stopped in an Aldi before, stop in the next time you drive past one or if you haven't stopped at an Aldi in awhile stop in, you might be pleasantly surprised, as I was:) Enjoy!
For more information on Aldi go Here and Here
- Spinach and Ricotta Stuffed Ribbed Spinach Rigatoni Lasagna~
- 2 T oil
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground Italian sausage
- 2 t garlic and herb seasoning blend
- 1 jar (28 oz.) spaghetti sauce of your choice
- 1-16 oz. pkg. frozen spinach and ricotta stuffed spinach rigatoni or ravioli of your choice
- 1 container ricotta cheese
- 2 1/2 cups shredded mozzarella cheese
Heat oven to 375.
Heat 2 T oil in large skillet over medium heat. Add minced garlic and cook 5 minutes. Add ground beef and sausage. Sprinkle with seasoning blend. Brown meat until no longer pink. Drain. Stir in spaghetti sauce. Heat until bubbly. Remove from heat. Set aside.
Fill a dutch oven with water, add 1 T salt. Bring water to a boil. Add frozen rigatoni and boil for 5 minutes or until rigatoni rise to the top. Drain. Cool slightly.
In a 3 1/2 quart baking dish, spread a third of the spaghetti sauce, half of the rigatoni, 1/2 container ricotta cheese, 1 cup mozzarella cheese. Repeat layers, ending with remaining meat sauce and 1/2 cup cheese. Cover with foil and bake for 45 minutes. Remove foil and bake 15 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.
Helpful Hint: When making potato salad, avoid overcooking the potatoes as they will fall apart. You should be able to just pierce the potatoes with a fork when they are done~
*The views stated here are my own. I have not been asked or compensated from Aldi.