Rigatoni

• 2 lb. ground round
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1 Tbsp. fresh parsley, chopped
• 16 oz. tomato sauce
• 8 oz. tomato paste
• 15 oz. diced tomatoes
• 1/2 c. dry white wine or water
• 1/2 tsp. dry oregano
• 1 lb. (16 oz.) Ricotta cheese
• 1 c. Parmesan cheese, divided
• 1 lb. grated sharp Cheddar
• 1 c. chopped ripe olives
• 1 c. chopped green olives
• 8 oz. canned mushrooms
• 12 oz. rigatoni pasta or penne

1. Brown ground meat until all pink is gone.
2. Saute onion and bell pepper in skillet with browned beef.
3. Drain all fat.
4. Add parsley, oregano, salt and pepper to taste.tdd tomato sauce, tomato paste, tomatoes and wine or water.
5. Stir and simmer slowly while rigatoni is boiled according to package directions.tinse in cold water; drain and add pasta to meat-tomato mixture.
6. Add Ricotta, 1/2 cup Parmesan, both types of olives and mushrooms.
7. Pam or grease 9 x 12-inch (or two 8 x 8-inch) pans.
8. Layer meat-tomato mixture with Cheddar ending with Cheddar.
9. Top with 1/2 cup Parmesan.
10. Bake at 350u0b0 for 30 minutes.
11. Keep covered with foil so it doesn't dry out. Freezes well.
12. If frozen, bake at 400u0b0 for 1 hour.teep covered. Serves 12.

ground round, onion, bell pepper, fresh parsley, tomato sauce, tomato paste, tomatoes, white wine, oregano, ricotta cheese, parmesan cheese, cheddar, olives, green olives, mushrooms, rigatoni pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144391 (may not work)