This month I am participating in a blog challenge. It is 30 Days About Me from the blog a Daily Dose of Toni.

Today’s topic is a recipe I love. 

Over the past year or so I have been forced to spent more time in the kitchen. This is because the worlds have collided on several fronts and some of them are out of my control.

As many of you know I am in Alaska and my wife, Michele is still in Colorado waiting to move up in September. Also I live 45 minutes from the nearest fast food haunts that are named after a colorful set of characters: Ronald, the King, Carl, Wendy, the Colonel, and the Queen.

Not to mention the cost of a burger at a sit down joint up here will set you back 20 bucks with a modest tip.

So with that I have learned, rather quickly, to become quite adept in the kitchen, I even showcase some of my creations on my blog under the title: Recipe Rants. But my favorite recipes is not one of my own it is one of Michele’s.

Rigatoni

From the kitchen of Michele

Prep time: 25 minutes

Servings: 6 to 8

Ingredients

2 lbs ground beef

3 jars of spaghetti sauce, any kind

1 medium yellow onion

2 minced cloves of garlic

1 Tbsp oregano

1 Tbsp thyme

Salt and pepper to taste

1 lb Rigatoni noodles

1 lb shredded mozzarella  and cheddar cheese combined

Add in’s (optional)

Olives

Peppers

Mushrooms

Instructions

Preheat oven to 350 degrees. Brown ground beef adding onion, garlic, and other seasonings to lightly oiled pan. I use olive oil. Once browned, drain completely and return to stove and add sauce, taste. If necessary, add more oregano and thyme. Salt and pepper to taste.

Prepare noodles as directed. This can be done while meat is browning. Drain completely then add to a 13×19 inch baking sheet un-greased. I usually place a generous amount of sauce on the bottom of the so the noodles don’t stick. Add the cheese and mix in’s to the top.

Place in the oven and allow the cheese to melt and turn a golden brown. Serve with garlic bread, salad or veggie of your choice.

Baking time: 25-30 minutes depending on your oven. If baking frozen, allow at least 60 minutes. It is best to defrost in the refrigerator over night then pop in the oven for 30-40 minutes.

Per Serving

This feeds my family of 7 people and we still get leftovers out of it! Remember there’s two growing boys at my house!

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