• Preheat oven to 350°. Grab a deep 9x13 pan and spray with non stick spray. Set aside.
• Cook the pasta in salted boiling water to al dente per package instructions.

  Time Saving Tip: Make the sauce while you boil the water and cook the pasta.
  1 lb Rigatoni
• In a large skillet heat 2 Tbsp. olive oil over medium heat. Add the ground beef and chopped onion, crumble and cook the beef through. Drain any excess grease.
  2 Tbsp. olive oil, 1 ½ lbs ground beef, 1 yellow onion chopped
• Turn the heat to low. Add the minced garlic stirring for 1 minute.
  4 garlic cloves
• Pour in the 2 jars of marinara sauce and add the sugar, vinegar, Italian seasoning, kosher salt, garlic powder, onion powder, black pepper and optional fennel seed.
  2 (24 oz) jars good quality marinara sauce, 1 tablespoon sugar, 1 tablespoon white vinegar, 1 ½ teaspoon Italian seasoning, 1 teaspoon fennel seeds, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, 1 ½ teaspoon kosher salt
• Let simmer, uncovered, over low heat for 15 minutes.
• After simmering, stir in the heavy cream and chopped basil (if using).
  ¼ cup heavy cream, ¼ cup fresh basil leaves
• Toss together the cooked rigatoni, beef sauce mixture, and 1 ½ cups mozzarella cheese.
• Pour into the prepared baking dish.
• Mix together the remaining shredded mozzarella and ½ cup parmesan cheese. Sprinkle over top of the rigatoni bake.
• Bake uncovered at 350℉ for 25 minutes.
• Let cool for 5 minutes and serve!

Serving

• Goes great with a Big Italian Salad or Caesar Salad and some garlic bread.