2 jars Spaghetti Sauce with roasted garlic (I use Prego Roasted Garlic & Herb)
1 small onion, chopped
1 1 lb. block of mozzarella cheese (not fresh mozzarella) or 1/2 lb. block and 1/2 lb. shredded
1 box of rigatoni (can also use penne or ziti if desired)
pinch of oregano
pinch of parsley
Salt and pepper to taste (I often don't add it)
First, you will need to chop the onion. Preheat the oven to 350 degrees. Brown the hamburger and onion in a large skillet or saucepot, drain. While this is browning, bring the pasta water to a boil. Once it is boiling cook the pasta as instructed on the package until al dente (or even a little less), drain. Simmer the hamburger/onion mixture with the two jars of sauce for a few minutes (don't rinse out the jars, just set them to the side). Add the parsley, oregano, and salt and pepper). While the pasta is cooking and sauce is simmering, chop 1/2 lb. of cheese into 1/2 inch cubes. Slice the other half into thin slices (unless you are using shredded). Get out your pans. In my experience, this amount of food needs one large 11x14 casserole dish adn one 8x8 dish or two 9x13 dishes. I like to grease the bottom of the pan with butter, but it is not necessary. Put a ladle full of sauce into the bottom of the pan begin layering by adding the pasta and then the cubed cheese. Continue layering, I always try to end with a layer of sauce. No remember those dirty sauce jars? Fill each of them about 1/4 full of water. Shake them up and pour the tomato water over the ziti (mostly on the edges). Cover the dish with sliced or shredded cheese. Sprinkle with oregano and parsley. Basically, you just need to bake this until the cheese is browned and bubbly. You can do it by simply baking for 30 minutes or so or by covering with foil for 30 minutes and then baking for 15-30 minutes more. It turns out the same either way.