Easiest Way to Make Super Quick Homemade Mozzarella, Asiago baked rigatoni

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The ingredients needed to make Mozzarella, Asiago baked rigatoni:

1. Prepare 1 1/2 box rigatoni or ziti pasta
2. Take 1 pound hamburger meat
3. Prepare 24 oz mozzarella cheese
4. Get 8 oz 6 cheese Italian blend (Sargento)
5. Prepare 45 oz favorite red pasta sauce
6. Take 1 large red sweet onion
7. Get 1 stick real, unsalted butter
8. Take 2 tbsp garlic powder
9. Make ready 2 tbsp Lawry's seasoning salt
10. Get 1 tsp black pepper
11. Take 4 tbsp sea salt

Cook this simple dish to astonish your unexpected guests. It requires few ingredients, very little of your attention as a cook -so you can prepare a salad meanwhile…- and, yet, who won't love the baked cheese in the end? When you mix the herbs in a bowl with hot olive oil, their fragrance immediately fills the air and the tomatoes release their juices, mingling with the oily goodness in the bowl. The warm pasta goes in next, along with some tender fresh mozzarella, and in no time you've satisfied your hunger in a big way.

Steps to make Mozzarella, Asiago baked rigatoni:

1. In a large pan, brown hamburger meat, add Lawry's seasoning salt. Do not drain the meat. When fully cooked and browned, keep heat on low.
2. Chop red onion into small pieces. Add to a small pan on medium heat. Add stick of butter, black pepper, garlic powder. Saute until clear and carmalized. Add to hamburger.
3. Pour 2 cups of pasta sauce in the bottom of your 13x9 baking dish. Preheat oven to 400 degrees F.
4. In a large pot, add salt, and after brought to a rumbling boil, add your 1 and 1/2 box of pasta. Cook pasta until al dente. Add remaining pasta sauce to hamburger, stirring frequently.
5. Once pasta is drained, add a layer of noodles on the bottom on your baking dish. Cover with a layer of your meat sauce, topped with a layer of mozzarella cheese and sprinkled with italian blend. Repeat layers until you have no more noodles.
6. Cover entire dish with remaining mozzarella cheese. Sprinkle with Italian blend. Bake uncovered for 25 minutes.

When you mix the herbs in a bowl with hot olive oil, their fragrance immediately fills the air and the tomatoes release their juices, mingling with the oily goodness in the bowl. The warm pasta goes in next, along with some tender fresh mozzarella, and in no time you've satisfied your hunger in a big way. Young asiago is springy and soft; with age the texture changes to hard-as-Parmesan. The flavors intensify in the aged varieties, but never become sharp or biting. Fresco is best for sandwiches and salads; aged asiago is great grated and strewn on pastas, salads, and gratins.

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