Ingredients
8
8 servings
- •2 lb ground beef
- •salt, to taste
- •pepper, to taste
- •3 tablespoons salted butter
- •garlic powder, to taste
- •⅓ cup flour
- •onion powder, to taste
- •3 cups milk
- •2 lb rigatoni, cooked
- •4 eggs, beaten
- •24 oz marinara sauce
- •3 cups shredded mozzarella cheese
- •½ cup parmesan cheese
Instructions
- Preheat oven to 375°F (190˚C.)
- In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
- In the same pan, melt the butter, and mix with the flour until it forms a paste.
- Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
- In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
- Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
- Bake both for 30-35 minutes, or until cheese is melted and golden brown.
- Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
- Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 1077
- Carbohydrate: 102g
- Fat: 42g
- Fiber: 5g
- Protein: 68g
- Sugar: 11g
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