2 tablespoons olive oil
1 bag veggie crumbles (or 1 pound lean ground beef)
1 clove garlic, crushed
1 cup chopped sweet onion
1 cup chopped green pepper
1 can (15oz) tomato sauce
1 can (14.5) diced tomatoes
2 teaspoons Italian seasoning
1/4 to 1/2 teaspoon cayenne pepper
2 cups shredded sharp cheddar cheese
1 pound rigatoni, cooked al dente
Preheat oven to 350 degrees F.; grease a 2 quart casserole dish.
Heat olive oil in a medium sized heavy saucepan. Add onions and green pepper and saute until softened, about 5 minutes (if using ground beef, omit the olive oil and brown the meat, with the onions and green peppers; drain). Add the tomato sauce, diced tomatoes, and seasonings. Cook until heated through. Mix in the rigatoni.
Place half of the pasta mixture in the casserole dish. Top with half of the shredded cheese. Repeat the layers. Bake for 30 to 35 minutes, or until browned and bubbly
Pairs Well With
Called goulash, hash, hamburger hot dish, or American Chop Suey, this dish is made in as many different ways as there are names for it. Johnny Marzetti originates from the Marzetti restaurant in Columbus, Ohio. It seems that the owner named it after his brother...all the way back in the 1920's. This version is the one that my husband fondly remembers from his childhood in Ohio.