On the Menu Today~
Stuffed Rigatoni Lasagna
|Stuffed Rigatoni Lasagna|
I recently went grocery shopping at a “new to me, again” store called Aldi.
Aldi has been in my area for well over 15 years.
If you have spent any time reading my blog,
you are well aware that I am very fond of grocery stores.
I love discovering new stores and
the “new to me” products that they carry.
I shopped at Aldi occasionally,
when my kids still lived at home but
I haven’t stopped at an Aldi Store for some time.
A few days ago, I drove past an Aldi and
thought I’d stop in.
The Aldi store I stopped at was in Shawano WI.
The store was very clean and
the people working there were very friendly.
I actually bought more than I had expected to!
I had a cart full of groceries.
Many items that Aldi carries are German products and
Aldi brand name products.
Aldi carries some name brand products as well.
Aldi has a nice variety of products.
Among the many products is:
Spinach & Ricotta Stuffed Spinach Rigatoni.
I decided to make lasagna,
using spinach & ricotta stuffed rigatoni
in place of the lasagna noodles.
I have used stuffed ravioli before,
in place of the lasagna noodles…
so I thought, why not use the stuffed rigatoni~
The stuffed rigatoni shells worked perfectly in this recipe.
It turned out delicious~
This casserole would be perfect to bring to a “potluck” or
“bring a dish to work” day.
If you have never stopped in an Aldi before,
stop in the next time you see one or
if you haven’t stopped at an Aldi in awhile
stop back in, you might be pleasantly surprised.
For more information about Aldi go Here
ground Italian sausage
garlic and herb seasoning blend
1 (28 oz) jar
spaghetti sauce of your choice
1 (16 oz) package
frozen stuffed spinach rigatoni or ravioli of your choice
1 (16 oz) container
2 1/2 cups
shredded mozzarella cheese
- Heat oven to 375º
- Heat 2 tablespoons oil in large skillet over medium heat. Add minced garlic and cook 5 minutes. Add ground beef and sausage. Sprinkle with seasoning blend. Brown meat until no longer pink. Drain. Stir in spaghetti sauce. Heat until bubbly. Remove from heat. Set aside.
- Fill a large kettle with water, add 1 tablespoon salt. Bring water to a boil. Add frozen rigatoni and boil for 5 minutes or until rigatoni rise to the top. Drain. Cool slightly.
- In a 3 1/2 quart baking dish, spread a third of the spaghetti sauce, half of the rigatoni, 1/2 container ricotta cheese and 1 cup mozzarella cheese. Repeat layers, ending with remaining meat sauce and 1/2 cup cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake 15 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.
Serve with Garlic Bread, Garden Salad and a
sprinkle of Parmesan cheese.
Kitchen Tip: When making potato salad, avoid overcooking the potatoes as they will fall apart. You should be able to just pierce the potatoes with a fork when they are done~
*The views stated here are my own. I have not been asked or compensated from Aldi.