Easy. Cheesy. Pasta. Three words that are kid pleasing meals. The best thing about this dish is that you can prep it during nap time, and then stick it in the fridge until you are ready to cook it. Or you can prep it and freeze it. Or you can just make it all up and cook it off right after and it will be delicious!
So your basics…2 cups rigatoni pasta cooked to al dente:
It’s not going to seem like much, but it is:
Marinara sauce (I sauteed half a medium onion for five minutes on medium, 2 cloves of garlic for thirty seconds, then sauteed half a finely chopped turkey kielbasa, then threw in fresh basil leaves, oregano, parsley, and 3/4 of a bottle of Newman’s Own marinara):
I tossed the cooked pasta with the marinara:
Layered on the mozzarella:
Then the Parmesan:
Then placed two tablespoons of cold butter around the top:
Then I baked it off at 375 for twenty minutes (thirty if it’s cold, about an hour if it’s frozen…foil the top if it’s frozen!):
- 2 cups of rigatoni
- ½ of a package of chopped turkey kielbasa
- ¾ of a bottle of Newman's Own marinara
- 5 fresh basil leaves, ¼ cup of fresh parsley, 10 small fresh oregano leaves all chopped together
- ½ of diced yellow onion
- 2 cloves of chopped garlic
- 2 tbs of canola oil
- 1 8 oz block of grated mozzarella cheese
- 2 tbs of cream cheese
- ½ cup of shredded Parmesan cheese
- 2 tbs of butter diced
- Preheat oven to 375 degrees
- Cook rigatoni al dente according to package directions.
- In a saute pan, heat canola oil at medium heat. Saute yellow onion for 5 minutes, then saute garlic for about 30 seconds stirring constantly. Add turkey kielbasa and cook for five minutes at medium-high heat, stirring constantly. Turn heat to low, add marinara and herbs and let cook on low for about fifteen minutes.
- Add cooked pasta to a 9x13 baking dish. Mix with turkey marinara. Stir in cream cheese. Layer mozzarella, then Parmesan, then butter on top. Cook for 20 minutes until bubbly and golden. Let sit for five minutes after taking out of oven.