Italian Casserole (Rigatoni and Cheese With Tomato Sauce)

From: Cookin'withGas

On Sep 18, 2007

Family ate it well enough hence the 3 star rating for "liked it"...However, it was suggested that next time we skip the melted butter, change the cheese from sliced to shredded and instead of the tomato sauce concoction, we'll use a good jarred spaghetti sauce or make our own...Good news, is that the dish IS freezable...I slightly under boiled the pasta (since I'd heard pasta softens from freezing), I followed the recipe instructions putting it together, but used a disposable 11X9 tin pan since it was being freezed...Then I wrapped the pan in plastic wrap, then in foil and placed it in the freezer...2 days later I removed it from the freezer, thawed it in the fridge...When it was time to bake I removed the plastic wrap, recovered it in the foil and placed it in the oven...I baked it for 20 min, then removed the foil and baked for 15 min more...Thanks for posting this recipe!

From: *Parsley*

On May 14, 2007

Very good and very easy to make! I chose to use the swiss cheese (I shredded it) and I was very pleased with the results. At first I thought it read "1/4 CUP butter; melted"..... then I realized it was "1/4 LB butter; melted". I did use the full 1/4 lb, but I think you could get away with half the amount..... especially if your watching fat/calories. Thanx for sharing this. We enjoyed it!

From: MEP

On Apr 26, 2007

This went over big with us! A very tasty meatless meal. I stuck to the recipe except for one variation - I used crushed tomatoes instead of tomato sauce. I'll definitely be making this again. Thanks!

From: CookinMamaof2

On Feb 22, 2007

We enjoyed this casserole and it was easy to make. The only change I made was to use 1 teaspoon of garlic powder instead of fresh. Good meatless meal! Thanks.